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Rainbow Fries

These fries are not are not only SO easy to make, but they are gluten free, dairy free, vegetarian, and vegan. They would make a great snack, side dish to any meal, and are an awesome way to get kids to eat their vegetables without using a deep fryer. You could also substitute carrots for extra sneaky veggie consumption.
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4


Rainbow Fries:

  • 1 each purple sweet potato, orange sweet potato, russet potato you could use root vegetables, such as carrots, alternatively
  • 2 Tbsps olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • Freshly cracked black pepper, to taste
  • Flaky sea salt

Sriracha Aioli:

  • 1 1/2 Tbsps Sriracha
  • 1/3 cup mayo can substitute vegan mayo


  • Preheat oven to 425 degrees and line 2 baking sheets with parchment paper. (I like to use two to ensure crispiness of fries. If you over crowd the pan the french fries will start to steam instead of getting crispy.)
  • Slice sweet potatoes into french fry like sticks, about 1/2" thick. Toss together in a large bowl with olive oil, garlic powder, smoked paprika, salt, and a few grinds of freshly cracked black pepper. Spread evenly on two separate cookie sheets.
  • Bake 24-28 minutes rotating the pans from top to bottom halfway through cooking. I also like to flip my fries at this point as well to ensure all sides get crisp.
  • Remove from oven and toss with flaky sea salt. Serve with Sriracha aioli.


Some fries will cook differently depending on a lot of different variables. If you notice some fries are done before others, transfer the faster cooking ones all to one pan or vice versa with the slower crisping fries. 
Keyword french fries, potatoes, sweet potatoes