- Katherine Arthurs
Chipotle Sweet Potato Fries with Garlic Ranch Dip
The spicy and cool PLUS sweet combination is perfect with these fries.
1st - the fries are oven baked so healthier for you, right?
2nd - chipotle powder, flake salt and sweet potatoes are a dream - love the crunchy outside of the potato and the sweet texture in the center.
3rd - what's better than ranch dressing?
Note: These are spicy - if you want them more mild, add just a pinch of the chipotle powder or leave it out completely.

Chipotle Sweet Potato Fries with Garlic Ranch Dip
Gluten, dairy and soy free
2-4 sweet potatoes, sliced into 1/4-inch sticks
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 cup melted coconut oil
2 large pinches flake salt
Preheat oven to 425F. On a rimmed baking sheet (it needs to have sides/edges to keep the oil contained) add the melted coconut oil and potato sticks. Toss to coat.
In a small bowl, combine the chipotle powder, smoked paprika, garlic powder and salt together. Sprinkle the sweet potatoes with the spice blend.
Bake for 12 -15 minutes or until golden. Flip them and bake for another 12 - 15 minutes or until crispy and brown - but not burnt. Remove from oven and sprinkle with flake salt.
Serve with ranch dressing for dipping.
Garlic Basil Ranch Dressing - Vegan
1 can full fat coconut milk
1/2 cup avocado mayo (I love Primal Kitchen's)
1 large handful fresh bail
2 scallions, roughly chopped
2 tablespoons fresh dill
juice of 1/2 lemon
1 garlic clove
1 large pinch of salt & pepper
Add everything into a food processor or blender. Blend until smooth and herbs are chopped up and combine. Store in a sealed glass container in the refrigerator. Chill for at least 30 minutes before enjoying - it will thicken up nicely.