Crispy Oven Baked Fries

You can turn plain old sweet potatoes into crunchy, golden sticks you'll love. These baked fries hit that awesome spot between crisp outside and soft center. They're tasty and won't mess with your healthy goals. After lots of kitchen fails and wins, I learned it's all about what you do, not what you buy. Hitting peak crispiness made me realize you really don't need to dunk these in oil ever again.

Irresistible Ingredient Guide

Sweet Potatoes: Grab ones that feel hard and have no weird bumps, so they cut up easy Olive Oil: Use a good kind for helping everything get crispy and golden Paprika: Puts a gentle kick and color on every fry Cornstarch: Totally optional, but helps you get that crunchy bite Seasonings: Shake on your top spices to bring out the sweet potato flavor Garlic Powder: Goes deep with a rich, savory taste and no burnt bits

Getting Crunchy Fries Every Time

Keep an Eye Out Check them near the end for browned, crispy edges Give Them Space Spread fries wide on those hot pans so they don't steam Get Greasy and Spicy Toss in oil and your spices so nothing's dry Soak Like a Pro Dump fries in icy water so they lose starch Chop Right Cut them the same thickness so they all cook together

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I've figured out by trial and error that hanging tight while those fries soak and dry out works wonders. My grandma always told me good things take time, and that's still true even now when I'm baking instead of frying.

Better Meal Ideas

Pile these on with homemade dips like spicy mayo, zippy aioli, or ketchup. They're awesome with burgers, wraps, or just on their own with loads of dip.

Fun Flavor Twists

Go wild with flavors like smoky Cajun mix, ranch, or even curry powder. Try making them sweet with cinnamon and brown sugar, or toss on some nutritional yeast if you want a cheesy vibe without using cheese.

Save 'Em Right

Stash extra fries in a sealed box and pop them back in a hot oven to get the crunch back. Skip the microwave, or they'll turn floppy. Fresh from the oven is best! I've made so many batches that I've realized nailing perfect sweet potato fries is part luck, part knowing your stuff. This is my go-to for crunchy fries that taste awesome, and you won't feel bad after digging in.

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Recipe Questions & Answers

→ Why should I soak sweet potatoes in water?

Soaking pulls out some of the starch so the fries bake up nice and crispy. Half an hour in cold water does wonders.

→ What's the best way to slice fries evenly?

Chop the potato lengthwise, then cut into flat slabs, then turn those into thin strips about a quarter inch wide.

→ My fries are soggy, not crisp—what gives?

Make sure they're dry after soaking, don't pile them up on the tray, and preheat your pan. A dusting of cornstarch helps, too!

→ Can I prep the fries earlier in the day?

Chop and soak your fries ahead if you want, but wait to bake them so they're hot and crispy for eating.

→ Do sweet potatoes need peeling?

You really don't have to peel them. The skin's packed with good stuff. Give them a good scrub and leave the skin if you like.