- 3–4 medium sized sweet potatoes, scrubbed
- 2 Tbsp olive oil
- 3 tbsp arrowroot starch
- 2 tsp sea salt
- Pinch of cayenne
- Preheat oven to 400F.
- Slice sweet potatoes into shoestring fry size (or as close as your knife skills permit!)
- Layer into a bowl a heaping handful at a time, and sprinkling each layer with arrowroot starch and some of the olive oil. Once all are in the mixing bowl, toss together until oil and starch is evenly mixed.
- Lay out on a parchment lined cookie sheet in a single layer and bake until crispy brown, about 45 minutes. If you have a convection oven, you may want to bake for 35 minutes and then check on them to ensure you aren’t burning.
- Serve hot.
- Prep Time: 10 mins
- Cook Time: 35 mins