Ingredients:

  • 2 lbs sweet potatoes, peeled and cut into 1/4 sticks
  • 2 cups ice-cold water
  • 2 tbsp avocado oil
  • 1 tbsp cornstarch
  • 1 tsp fine sea salt
  • 1/2 tsp smoked paprika

Instructions:

  1. Peel and slice the sweet potatoes into uniform 1/4 inch sticks. Note: Keep them consistent so you don't have some burnt and some raw
  2. Submerge the sliced potatoes in ice cold water for at least 30 minutes to remove excess surface sugars.
  3. Drain the fries and lay them on a clean kitchen towel. Pat them until they are bone dry. Note: This is the non negotiable step for crispiness
  4. In a dry bowl, toss the fries with avocado oil to ensure total coverage.
  5. Sprinkle the cornstarch, salt, and smoked paprika over the fries, tossing gently until the powder is fully incorporated and the fries look matte.
  6. For Oven Method: Spread in a single layer on a baking sheet at 425°F (218°C).
  7. Bake for 20-25 minutes, flipping halfway through until they are golden and the edges look rigid.
  8. For Air Fryer Method: Cook at 380°F (193°C) for 12-15 minutes.
  9. Shake the basket every 5 minutes until the crust is rigid and shatters when touched.