Ingredients:
- 2 large Sweet Potatoes (approx. 900 g)
- 3 Tbsp Neutral Oil (Rapeseed/Canola or Avocado)
- 2 Tbsp Cornflour (Cornstarch)
- 1 tsp Fine Sea Salt, plus extra for finishing
- ½ tsp Black Pepper, freshly cracked
- 1 tsp Smoked Paprika
- ½ tsp Garlic Powder (optional)
Instructions:
- Preheat oven to 220°C (425°F). Line two large baking trays with parchment paper. This prevents sticking and helps draw moisture away.
- Peel the sweet potatoes. Cut them into uniform fries, approximately 0.5 cm (¼ inch) thick. Consistency is vital for even cooking.
- Place the cut fries in a large bowl and run under cold water for 60 seconds, agitating them slightly to remove surface starch. Drain completely.
- Transfer the rinsed fries onto a clean, lint-free tea towel. Roll them up gently and pat vigorously until they are as dry as possible. Lay them out on a sheet of kitchen paper and leave to air-dry for 30 minutes. Moisture removal is essential for crispiness.
- In a small bowl, whisk together the cornflour, salt, pepper, smoked paprika, and garlic powder (if using) to create the dry mix.
- Transfer the thoroughly dried fries to the large mixing bowl. Drizzle with the 3 tablespoons of oil and toss well until every fry is lightly coated.
- Sprinkle the cornflour mixture over the oiled fries. Toss vigorously again, ensuring the starch mixture forms a thin, even, powdery coating over all surfaces.
- Arrange the fries on the two prepared baking sheets in a single layer, ensuring there is plenty of space between each chip. Do not crowd the tray, or they will steam instead of crisp.
- Place the trays in the preheated oven. Bake for 15 minutes.
- After 15 minutes, carefully flip every single fry using a spatula or tongs. Return the trays to the oven for another 10 to 15 minutes, or until deeply golden brown and crispy at the edges.
- Immediately transfer the fries to a wire rack or serving platter. Sprinkle with an extra pinch of fine sea salt while hot. Serve straight away.