Tuscan Style Sweet Potato Fries (Baked in Oven)
This recipe for sweet potato fries (or sweet potato chips to Aussies!) with a Tuscan style seasoning is crispy, perfectly seasoned and completely irresistible. Homemade and oven baked to perfection, these sweet potato fries are the perfect side to chillies, burgers and more! Follow this guide on how to make sweet potato chips crispy and crunchy, every time.
- 3 sweet potatoes large (around 1 pound/500 grams). Peeled and sliced into even sized fries.
- 2 tsp cornflour
- 4-5 tbsp olive oil
- ½ tsp paprika
- salt flakes
- 3-4 cloves garlic unpeeled, whole
Pre-heat the oven to 220°C (430°F). Allow it to become completely hot before adding the fries. Line two oven trays with baking paper.
Place the peeled and sliced fries into a large bowl and coat with the cornflour. Mix until evenly coated.
Space the fries and garlic cloves evenly over the two oven trays, ensuring that the fries are not crowded too closely together. Drizzle with the olive oil, sprinkle with paprika and a generous amount of salt and bake for 10 minutes.
Flip the fries over and gently move them around the pan and continue baking for another 5-10 minutes, or until crispy on the outside and cooked through. The fries may required a second flip or gentle shake.
Serve with extra salt if needed, and your sauce of choice. Enjoy!
- Toss in cornflour (cornstarch). Cornflour is the secret ingredient to crispy fries! Tossing the cut fries in a little cornflour before baking makes them super crispy on the outside while keeping them soft in the middle.
- Don’t crowd the tray! If there are too many fries on the tray, they will steam and stay soft. Use two oven trays if needed, rather than crowding.
- Turn once or twice. Turn the fries once or twice towards the end. This helps them to get their crispy edges.
- Use the right amount of oil. Too much oil and the cornflour won’t be able to become crispy and the sweet potato fries will steam. Too little oil and they will become dry.
- Thinner cuts. Thinner fries = crispier chips. Thick sweet potato fries will never go crispy.
- Hot oven. The aim is to roast, rather than bake. A hot oven (220 C) and a fast roast will help the fries become crisp on the outside, while still being soft in the middle.
Calories: 215kcal | Carbohydrates: 21g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 55mg | Potassium: 338mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13955IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg