Crispy Sweet Potato Fries - LOW/NO fat version
So these fries are not made with oil, just a spritz of cooking spray to prevent sticking to the pan. The lack of oil actually helps them get crispier and reduces sogginess. :) Enjoy!
Crispy Baked Sweet Potato Fries with Chipotle Aioli
Ingredients
For Fries
2 medium sweet potatoes or yams
1 egg white
sea salt to taste
herbs or spices to taste (I used smoked paprika but garlic and cilantro or basil would be delicious) \
2 medium sweet potatoes or yams
1 egg white
sea salt to taste
herbs or spices to taste (I used smoked paprika but garlic and cilantro or basil would be delicious) \
For Dipping Sauce
1/3 cup mayo or Vegenaise (low fat is fine)
1 Tbsp chopped chives
1/2 tsp garlic powder
1/4 to 1/2 tsp chipotle chili powder or other hot sauce (depending on how much heat you want)
juice from 1/2 lime (more or less to taste)
salt to taste
1/3 cup mayo or Vegenaise (low fat is fine)
1 Tbsp chopped chives
1/2 tsp garlic powder
1/4 to 1/2 tsp chipotle chili powder or other hot sauce (depending on how much heat you want)
juice from 1/2 lime (more or less to taste)
salt to taste
Directions
1. Peel the potatoes and cut into strips or wedges with even thickness (you choose on how thick you want, just make sure the thickness is the same to ensure even cooking). Soak in a bowl of cold water for 30 minutes to allow all starch to be removed. Drain and pat completely dry (you don’t want excess moisture!!). Meanwhile prepare dipping sauce (if using). In a small bowl, add all ingredients and set in fridge for flavors to meld.
2. Preheat oven to 425 F (convection is best*). Line a large baking sheet with parchment paper.
3. In a large bowl, add egg white and beat until slightly foamy. Add potatoes, salt and choice of herbs/spices to taste. Toss to coat.
4. Spread potato slices onto baking sheet and make sure they do not overlap and are not crowded or touching.
5. Bake for 15 minutes. Take out and flip the fries over and return to oven for another 15 minutes or until cooked through. The thinner the fry, the shorter the time, so keep an eye on them! Reduce heat to 200F and let the fries dry for another 15-20 minutes. Remove from oven and enjoy with chilled aioli!
2. Preheat oven to 425 F (convection is best*). Line a large baking sheet with parchment paper.
3. In a large bowl, add egg white and beat until slightly foamy. Add potatoes, salt and choice of herbs/spices to taste. Toss to coat.
4. Spread potato slices onto baking sheet and make sure they do not overlap and are not crowded or touching.
5. Bake for 15 minutes. Take out and flip the fries over and return to oven for another 15 minutes or until cooked through. The thinner the fry, the shorter the time, so keep an eye on them! Reduce heat to 200F and let the fries dry for another 15-20 minutes. Remove from oven and enjoy with chilled aioli!
*If you do not have a convection oven, occasionally vent the oven the allow the steam to escape. This will help crisp up the fries more.
Christy~
ReplyDeleteYour sweet potato fries look aMaZiNg! :) I was thinking of you last night as I whipped up some home made guacamole...!
:)