Baked Sweet Potato Shoestring Fries


  • 1 large sweet potato per person
  • drizzle of grapeseed or olive oil
  • mineral salt, to taste
  • light dusting of cornmeal, optional
  • sprinkle of garlic powder, ground chipotle, thyme, cayenne or smoked paprika, to taste and depending on your mood (or any combo you like)

Preheat oven to 400 degrees if slicing by hand. (if julienning see baking instructions below)

Wash your potato and remove any unsightly areas. Slice the sweet potato in half, place flat side down and cut thin slices, about 1/4 inch thick or smaller. Then turn your thinly sliced pieces on their side and do the same as before cutting thin slices. Try to get them as uniform in thickness as possible so they cook evenly. You may have to go through after cutting and double check your work.

Rinse your potatoes to help remove some of the starch. Dry well removing as much moisture as possible using a large dish towel. (You may also try not washing one time to see if it really makes much of a difference to you…I’m not sure it makes much to me but have it here for good measure.)

Place potatoes on your rimmed cookie sheet/s (I used two), add a small amount of olive oil (about 1 tablespoon), toss gently to coat. Place potatoes in a single layer, preferably spread out so they don’t touch much, sprinkle with mineral salt and seasoning of choice. Bake for 15 minutes, remove sheet/s and rotate positions, bake for another 15 -20 minutes. Keep an eye on them after 15 minutes so they don’t burn…you may lose some and ending cooking times will greatly depend on your oven. Best served immediately with choice of condiments.

For julienning your sweet potatoes…

Preheat oven to 350 degrees F. (They will be a bit thinner and should be baked at a lower temp but for the same amount of time as if slicing by hand.)

Wash potatoes and remove any unsightly areas. Trim the ends if you like (I usually skip this step). Julienne your sweet potato.

Place on cookie sheet, you may need two, toss with oil, spread in a single layer as much as you can, sprinkle with spices and bake for 15 minutes. Turn sheet around and rotate positions. You can also use a fork and lift the shoestring fries up moving them around a bit. Bake for another 15 – 20 minutes, careful towards the end as they may cook and burn quickly at this point. Keep an eye on them, removing any pieces that are too brown…you may lose some and ending cooking times will greatly depend on your oven. Allow them to cool a few minutes, they will crispen up a bit. Best served right away with choice of condiments.


Feel free to use other spices instead, or in addition too, like garlic powder, nutritional yeast, cumin, chili powder, curry, cinnamon or smoked paprika, etc…as well as other herbs.



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