Everybody loves sweet potato fries. You can order them anywhere now and unlike the humble ‘normal’ potato, sweet potatoes are classed as 1 of your 5 a day, but they are probably deep-fried when you order in your local bar.
I have tried a few different recipes to try and perfect them, some say peel, par-boil, soak in water, coat in a cornflour coating, cook on baking paper, deep-dry. I have tried the baking paper one…
But they completely welded to the paper! Ugh.
This recipe is healthy as they are baked, have a lovely spicy seasoning/coating to help create a crisp outer rather then them going mushy (which they tend to do if you have ever tried to make sweet potato fries!) and actually cook in no time at all.
3-5 sweet potatoes, skin on, the knobbly ends cut-off, cut into chips
1 tbsp vegetable oil
1 tbsp corn flour
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp ground black pepper
1/2 tsp salt
- Pre-heat your oven to 220oC
- In a small bowl, mix the corn flour, paprika, cayenne pepper and black pepper
- Put your chopped sweet potato chips into a large bowl, fill with water and leave for 5 minutes. Pour away the water, re-fill and rinse the potatoes well to remove excess starch
- Pat dry the potatoes with some kitchen town or a tea towel
- Mix the oil with the potatoes and stir to coat well
- Add in the seasoning mix and mix well, so each chip has a coating
- Lay in a single layer on a large baking sheet and pop into the oven for 25-35 minutes, turning half way but keeping in a single layer
- Some may catch at the edges, but cook until brown and crispy