Learn how to make vegan french fries. These Vegan French Fries and Sweet Potato Fries are crispy, delicious and the perfect meal prep! Enjoy them plain, or dress them up with fresh herbs, spices, or your favorite dipping sauce.
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Gluten free
- Fries made from scratch
- Perfect Meal Prep: This makes a huge batch!
- Easy To Make
- Super Delicious!
👩🏽🍳 How to
They are really simple to make, in a nutshell: Cut the potatoes, soak 'em in ice, dry potatoes, (air) fry or bake them - enjoy!
I love that this recipe makes such a big batch. I add any excess fries into a ziplock bag/reusable silicone bag and store them in my freezer until ready to use another time. That way you'll have a meal, or side dish in just 20 minutes without having to do a lot of work next time!
If you’re looking for an easy side to pair with your veggie burgers, these (air fryer) French fries and Sweet Potato Fries are just the thing for you. I also have a great loaded fries recipe - feel free to check it out for topping and serving ideas!
🥔 Do I need to peel the potatoes?
I always leave the skin on because it adds a little bit extra fiber (and personally I like the way it tastes. Plus it’s easier and quicker to prepare). If you prefer you can peel the potatoes first!
The raw fries (before fried or baked) are best stored in a freezer-friendly bag for up to 3 months in the freezer. Cooked fries can be refrigerated in a shallow airtight container and will last for around 3 days in the refrigerator. Crisp and heat in an air-fryer or oven before eating.
❄️ How to freeze
To freeze place fries on a sheet in a single layer in the freezer for an hour. Once they're safe from getting stuck to each other, put in a freezer-friendly bag. Squeeze out any excess air and label with the date of freezing.
🥙 More vegan recipes
How To Make Vegan French Fries
- 4 russet potatoes
- 2 sweet potatoes
- avocado, or other vegetable oil (if you decide to fry your potatoes, pick an oil that is best suited for frying)
- sea salt to taste
- fresh herbs, chili powder, chipotle powder, or french fry seasoning
- Brush and rinse the potatoes, then pat dry. Cut them into sticks by cutting the potato into 4 or 5 vertical pieces, and then cutting each piece into sticks. (Or make it easy by using a fry cutter, if you have one!)
- Place them in a large bowl and cover them with ice-cold water. Allow them to soak, for 1 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) This helps get rid of the starches and will help make the fries extra crisp.
- When you're ready to make the fries, drain off the water. Lay out a clean kitchen towel and pour potatoes onto it. Pat dry potatoes with a kitchen towel.
- Either bake, fry, or air-fry as many potatoes as you need. If you are using all at once do it in several batches, or on a big sheet. Add any excess fries into a ziplock bag/reusable silicone bag and store in the freezer until ready to use.Air-Frying: Add potatoes to a bowl and add oil (1 teaspoon or more). Toss around, until the potatoes are covered. Place potatoes in the air fryer basket in max. 2-3 layers. Air fry for 12 to 15 minutes (flip halfway) at 190°C / 380°F, until crispy. If your fries are not crispy, air fry them a little longer. The exact timing will vary based on your particular air fryer. When done, sprinkle with salt to serve.Baking: Add potatoes to a bowl and add oil (½ tablespoon or more). Spread evenly in a single layer on a parchment-lined pan. Toss around, until the potatoes are covered. Bake for 20 minutes at 190°C / 375°F. Turn the oven up to 425°F / 220°C and cook fries until golden, about 20-25 minutes more. Sprinkle with salt to serve.Frying: Heat oil (suited for frying with high smoke point) in a deep-fryer or large saucepan to 135°C / 275°F. Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on a paper towel and to cool completely. Heat oil in a deep-fryer or large saucepan to 175°C / 350°F. Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve. Enjoy right after frying/baking when still warm!
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