Arrange the fries into a single layer again to ensure that they aren’t overlapping.Remove the pans from the oven, and then using a large spatula, flip the fries. This is key for getting them to crisp up. Divide the fries equally between the two baking sheets and space them out evenly on each sheet so that they’re not overcrowded.Try to get them as evenly seasoned as possible. Sprinkle the spice mixture over the fries in the bowl and toss to coat the fries.In a small bowl, mix together the cinnamon, paprika, salt and pepper. Next, drizzle the oil over the potato sticks in the bowl and toss until the oil is evenly distributed.As you cut up the fries, add them to the bowl with the egg white and toss them until they’re all coated evenly.Try to cut the sweet potatoes as uniformly as possible so that the fries bake evenly. Peel the potatoes (or leave them unpeeled if preferred) and cut them into sticks that are about 1/4 to 1/2 inch in diameter and 3-inches long.Next, add the egg white to a large mixing bowl and whisk it briskly until it becomes foamy.Line two baking sheets with parchment paper. Position one oven rack on the upper shelf and another rack on the lower shelf of your oven.How to make crispy sweet potato fries without cornstarch Tip: If possible, choose sweet potatoes that are long and thin since they tend to be easier to cut than large and wide potatoes. Stack the slices on top of each other and cut into 1/4 to 1/2 inch sticks.Place the larger flat end of each sweet potato half on a flat surface and slice through the potato at ½-inch intervals.Using a sharp large knife, cut off both ends of the potato.Peel the sweet potato (or leave the peel on if preferred).You can also add a pinch of cayenne pepper if you want a kick of spice. Seasoning: Cinnamon, smoked paprika, salt and pepper are the seasonings used to flavour up the fries.Don’t skimp on the oil as you’ll need it to evenly coat the fries along with the egg white to help the fries get golden and crispy in the oven. Oil: I like to use olive oil for this recipe, but you can also use another oil such as canola or avocado oil.Use the egg white of a large egg or sub in about 2 tablespoons of liquid egg whites from the carton. Egg white: Is the secret ingredient that helps the sweet potatoes crisp up without the need for as much oil.Scrub them well you can peel them or leave them unpeeled. If possible, try to find ones with smooth skin and no bruises or cracks. Sweet Potatoes: Use about two large sweet potatoes or three medium-size firm sweet potatoes.Due to their softer texture, they’re perfect for babies and toddlers too! Pair them with a tasty dip and they make a great side or snack for kids. Kid-friendly: Looking for a new fun way to serve up veggies? Sweet potato fries will be your new best friend.Baking the sweet potato fries in the oven also has this way of caramelizing and bringing out the natural sweetness in the sweet potatoes! Trans fats have been linked to a higher incidence of heart disease among other health conditions, so it’s important to avoid them wherever possible. Baked, not fried: Making your own homemade fries in the oven can be a much healthier option than deep-frying as it reduces your intake of partially hydrogenated oils (AKA trans fats) which many restaurants use to make french fries.This sweet potato fries recipe uses egg white and olive oil to create fries that are golden and crispy on the outside and soft and tender on the inside, without the mess of cornstarch (or a deep-fryer)! Crispy: A lot of recipes call for cornstarch to produce crispier fries, but I always find that it’s super messy and tough to get the cornstarch to coat the fries evenly.The hardest part is cutting up the sweet potatoes, but if you do that in advance, this recipe is a breeze! Easy: You can whip up these fries in a matter of minutes.Baked Sweet Potato Fries with Cinnamon and Paprika.Sweet potato fries seasoning ideas + recipe variations.How to make crispy sweet potato fries without cornstarch.
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