Spicy, crispy, guilt free sweet potato fries and chipotle mayo
Hot sauces
I Loooove Sweet Potato fries. Who doesn't? But I don't like the fact that they often come out limp and mushy when they're baked in the oven, and I don't like all the fat and calories that deep frying them, or even using oil when you bake them imparts. What to do? <br /> <br />Well, after some experimentation, and internet sleuthing, I think I've finally hit upon the solution. The key is water. You need to remove as much of it as possible from the potatoes and the baking process in order to ensure crispy fries. Sweet potatoes are starchy, and while this makes them sweet, it also allows the starch molecules to retain moisture, so the first step is to get as much starch out of them as possible. Ironically, you do this by soaking them in cold water for a couple of hours. Next, I used egg whites and corn starch to give them a crispy coating, without adding additional fat from oil (also, the oil seals in moisture which we don't want). And finally, I baked them in a super hot oven, on parchment paper instead of foil or a silicon pad, which tends to let things steam as well.
Share:
0
35
0
Comments