These low acid sweet potato fries are a tasty, non-acidic alternative to traditional fries. Made with olive oil and a light cornstarch coating, they bake up perfectly crisp in the oven—no frying needed. They’re stomach-soothing and gentle enough for people with acid reflux, gastritis, or sensitive digestion. Add mild herbs like thyme or paprika to boost flavor without irritation.

Ingredients Needed:

2 pounds sweet potatoes: peeled and sliced into fries.
1 tablespoon cornstarch: helps create a crispy texture.
½ teaspoon fine sea salt: optional, adds balance.
2 tablespoons extra-virgin olive oil: healthy and non-acidic.
Optional low acid herbs: dried thyme, rosemary, or mild paprika (avoid spicy seasonings).

How To Make Low Acid Sweet Potato Fries:

Preheat the Oven:
Set your oven to 425°F (220°C). Line two large, rimmed baking sheets with parchment paper to prevent sticking.

Prepare the Sweet Potatoes:
Peel and slice sweet potatoes into even fry-shaped sticks, about ¼ inch thick. Divide evenly across the two baking sheets.

Coat with Cornstarch and Oil:
Sprinkle 1½ teaspoons of cornstarch and ¼ teaspoon salt over each pan. Toss gently to coat. Drizzle 1 tablespoon olive oil per pan and toss again until fries are evenly coated—rub in any leftover cornstarch with your fingers.

Bake the Fries:
Spread fries in a single layer. Bake for 20 minutes. Remove, flip carefully using a spatula, and re-spread in a single layer. Switch pan positions (top rack to bottom, and vice versa).

Finish Baking:
Bake for another 10–18 minutes, watching closely. Fries are done when edges are lightly browned and texture looks puffed and matte.

Add Optional Herbs:
Once out of the oven, sprinkle lightly with thyme, rosemary, or paprika if desired. Serve warm.

Recipe Tips:

Cut fries evenly so they cook at the same rate.
Don’t overcrowd the pans—this ensures crispness.
Avoid black pepper, garlic, or cayenne for a heartburn-safe result.
Use parchment paper to prevent sticking and burning.

How to Store & Reheat:

Room Temperature: Not recommended.
Fridge: Store in an airtight container for up to 3 days.
Reheat: Bake at 375°F (190°C) for 5–10 minutes until crisp.
Freezer: Not ideal—texture may suffer.

Nutrition Facts (per serving):

Calories: 210
Sodium: 150 mg
Protein: 2 g
Fat: 7 g
Carbs: 35 g
Fibre: 5 g
Sugar: 7 g

FAQs

Are sweet potato fries okay for acid reflux?
Yes. Sweet potatoes are naturally alkaline-friendly and gentle on the stomach, especially when baked.

What seasoning is best for low acid fries?
Use mild herbs like thyme or rosemary. Avoid black pepper, garlic, or anything spicy.

Can I make these without cornstarch?
Yes, but the cornstarch helps make the fries crispier. It’s gentle and safe for most low acid diets.

Why do my sweet potato fries turn soggy?
Make sure they’re not overcrowded, and always flip them halfway through baking.

Is olive oil okay for low acid diets?
Yes. Extra virgin olive oil is non-acidic and often well tolerated by those with acid reflux or sensitive digestion.

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