• 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.