almost perfect crispy edged sweet potato fries

So this happened:

Right when we’d just about given up on making tasty and healthy sweet potato fries or veggie chips in the oven, we discovered this thing … the Gotham Steel Crisper.

And all I can say is oh … ma gah … It makes it so easy!

Truly, previously we’d put them on a cookie sheet and somehow always wind up burning the hell outa ’em.

If one was ok then others would get burnt and vice versa … If you made sure none were burnt, well then some would be uncooked.

The ones with skinny bits were especially troubling. 😮

So I am happy to announce … This thing works!

So first of all … Thank you, dear boyfriend, for cutting up my sweet potato for me! I love you for that. ❤

And, who knew about baking them in a basket? #evenlybaked (at least, #moresothanusual ) We decided we like the skin and the little crispy edges for the crunch factor.

Burnt? Nah! That’s called Crunchy! ❤ Yum!

I know, I know, you’re so happy for me. 😀

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Almost Perfect Crispy Edged Sweet Potato Fries Recipe

• 2 sweet potatoes, sliced into strips*
• 2 tbsp coconut oil, melted
• coarse kosher salt, to taste (I used 1 tsp)
• garlic powder, a few sprinklings to coat

Preheat oven to 400. In large bowl, toss sweet potato strips with coconut oil, salt and garlic til well coated. Arrange single file in crisper basket (or wire baking rack over a cookie sheet) and bake til a fork goes through smoothly, between 15 to 25 min. Watch carefully so they don’t burn. The pointy edges should be brown. Enjoy!

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* My boyfriend left the skins on and we decided we liked the extra little crispness that gave the fries. Course that’s up to you.