Are you hungry for sweet potato fries yet? They're easy and tasty and go well with Cuban, Mexica… I made 2 batches. Toss until the fries are lightly coated in powder. Winning! Kale chips, lentil chips, and now sweet potato chips will be my go to! What’s the secret to crispyness? Will normal flour work…? Like she says – you need to watch them to ensure they don’t burn. Hooray! They can go from done to black very fast. Plus, at higher temps your fries will turn from crisp to burnt way too fast. Something is not quite right with this recipe. Mine were on the less crispy side but I believe I used too much oil. One gazillion Karma Points! . Reply They’re soooo good! They should look glossy, but they shouldn't be sitting in a pool of olive oil. These sweet potato fries will change your life. Starches gel on the surface, they brown and get crispy. I followed the recipe to a tee and the fires came out mushy and soft. Sorry, as much as I love sweet potatoes, I don't think I could eat these, they look burnt! The corn flour makes all the difference. Just use two of them (or make two batches) if your fries are too crowded. Made these tonight and they were perfect. I use olive oil and bit of salt - no garlic. I cook fresh, vegetarian recipes. I think you’ll really enjoy them, though. ), Hi! I cut them so that they're circular. Thank you. YUUUUM! I think I would make the slices slightly thicker next time – 3/8th inch thick? Cooked for 20 minutes one side and 10 minutes the other on parchment paper. Are they really meant to be that well cooked? All I need now is to make a trip to the grocery store . Recipe yields 4 side servings. I will try these again soon. I ALWAYS leave the skins on.. it makes for more crunch .. and I adore these chips.. we had a whole one each for lunch.. easy , healthy and so delicious, Reply And healthier as coconut oil do not degrade at high temperatures like olive oil does. They just won’t be quite as crispy. Unfortunately, this recipe did not work for me. The skins are poisonous to dogs. I had to peel them off the foil to salvage some of them so that there would be something to have as a side dish for dinner. Even having played around with that, I had my eye on them roasting away and they came out crispy, beautiful, soft inside, and just the right sweetness. I don't enjoy frying things, so I do mine in the oven. They stayed crispy and soft inside. He really enjoyed them. Yummy! Thanks for sharing the recipe and for doing the legwork on other methods so we don’t have to. Sweet potato peels are actually toxic and you are not supposed to eat them! Serve warm! I’m sorry, I don’t have experience baking at altitude so I’m not exactly sure how to modify the recipe. the oil. Crispy and caramelized and yummy sweet-potato goodness. Thanks so much for the recipe. Baked sweet potato fries have been one of my favorite snacks since I first shared the recipe eight years ago. My first time wasn’t great either. We have been making these for years. I tossed them in cornstarch and coated them in olive oil and salt. Hi Lotie! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Those wedges are made with Russet potatoes, and soaking them for 10 minutes in hot water helps release some of the starch in the potatoes and lets them absorb moisture, which leads to ultra-crisp outsides and moist interiors. Ovens misbehave, really old sweet potatoes act differently than really new ones, people mis-measure accidentally even though they swear they didn’t…stuff happens. Garlic salt before serving. You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed up texture. My first try wasn’t really successful, they weren’t crsipy at all :/. Followed instructions to a t. Soggy mess stuck to the pan :(. Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray. Spread them out on 2 rimmed baking sheets. Maybe I used too much olive oil? These are one of our favorites. But Edible? Another recipe I had, you put the cut up potatoes in a large zip lock bag, add the olive oil and spices (I like Tony Chatchery) and shake well. Regarding other reviews … you have to follow the recipe exactly. Drizzle with olive oil (Probably about 1/8 cup, I don't know, I just eyeball things.) Is that a thing? For sure! Would not recommend. I’ve experimented with arrowroot starch as well, and it produced fries that were somewhat less crisp, but it’s worth using if that’s what you have. The perfect combination of spices and Country Crock® make these Sweet Potato Fries a perfect side dish or snack. Does you oven tend to be off? I’ve been trying to untangle the mystery of sweet potato fries for a while. Thank you! To my dismay, neither resulted in crispy fries; instead, they came out soggy. Did you toss halfway? Thanks! I followed the recipe and the fries did not come out soggy at all! Our daughter gave us a sprayer to put olive oil in and it works great. Im not a chef but from watching food network and watching Valerie’s homecook meals I seen her make sweet potatoes fries. on Introduction. I should have known because it seemed like that would be too long for the fries in the oven. Sugar will burn and go black, while dehydrating everything. It doesnt work for kids’ schedules, I’ve found, but makes for a good product! The orange ones do have more vitamins and are sweeter. Thank you for your review. Mine all stuck to the parchment paper. I put the potatoes on the sprayed pan and some extra olive oil over that (less than 1 teaspoon) baked the first side for 30 min. :). It should not be considered a substitute for a professional nutritionist’s advice. What the vinegar does is it strengthens the pectin in the chips. I have perfected the art of the sweet potato fry. Working lengthwise, slice off a 1/4″ thick slab from one of the sides. I haven’t tried an oven basket, but that may work well—the fries might bake up faster, so I’d definitely keep an eye on them. Use a lighter oil? Still waiting for them to crisp. I followed all the directions exactly. I added 1 tsp fresh rosemary, smashed roasted garlic, and curry powder. Let me know how your Panko version goes. I’m serious! Easy, crispy sweet potato fries. My kids loved the ones I salvaged. I had the same problem as everyone here. I didn’t get the crunch I’m looking for. The cornstarch leaves little to be desired. and turn over the sweet potatoes and drops of olive oil left them baked for other 15 min. The perfect combination of spices and Country Crock® make these Sweet Potato Fries a perfect side dish or snack. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. We started eating them off of the baking tray before dinner was over. I seasoned with garlic & onion powder, smoked paprika, pepper and cayenne pepper at the end! Bravo and thank you. . Can I slice the sweet potatoes a few hours before I bake them? Hi there! Even though they are a little time consuming to cut, they are certainly worth it! Best fries I’ve ever made! Soooo yummy! If you made the recipe, please choose a star rating, too. Otherwise, the spices will burn and lose their flavor.


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