Ingredients:

  • 2 large Sweet Potatoes (approx. 700 g / 1.5 lbs total), firm and unblemished
  • 1 Tbsp (15 ml) Olive Oil (or Avocado Oil), plus extra for misting the basket
  • 1 Tbsp (15 g) Cornflour (Cornstarch)
  • 1 tsp (5 g) Fine Sea Salt (plus more for finishing)
  • 1 tsp (3 g) Ground Chipotle Powder (adjust to taste for heat)
  • 1 tsp (3 g) Smoked Paprika
  • ½ tsp (1 g) Garlic Powder
  • ¼ tsp (0.5 g) Coarse Black Pepper

Instructions:

  1. Peel the sweet potatoes thoroughly.
  2. Trim the ends and cut the potato into uniform ½-inch (1.25 cm) thick sticks (julienne). Consistency is crucial for even cooking.
  3. Rinse the cut fries thoroughly in cold water to remove excess starch. Pat them absolutely bone-dry using a clean kitchen towel or paper towels. (Moisture is the enemy of crispiness!)
  4. In a small bowl, whisk together the fine sea salt, chipotle powder, smoked paprika, garlic powder, and pepper to create the seasoning mix. Set aside.
  5. Place the dried sweet potato sticks in a large mixing bowl. Drizzle with 1 Tbsp of olive oil and toss well until every piece is lightly coated.
  6. Sprinkle the 1 Tbsp of cornflour/cornstarch over the oiled fries. Toss again until a thin, chalky coating forms on the outside.
  7. Sprinkle the prepared Chipotle Seasoning Mix over the coated fries. Toss one final time until the color is distributed evenly.
  8. Preheat the air fryer to 200°C / 400°F. Lightly mist the air fryer basket with a tiny bit of oil spray to prevent sticking.
  9. Place half of the seasoned fries in a single layer in the air fryer basket. Do not overcrowd, as this traps steam and prevents crisping.
  10. Cook the first batch for 8–10 minutes. At the 5-minute mark, pull out the basket and give the fries a vigorous shake or flip them with tongs.
  11. Continue cooking until the fries are golden brown and crisp on the edges (total time 8–10 minutes).
  12. Transfer the cooked batch to a cooling rack and immediately cook the remaining second batch.
  13. Once all fries are cooked, transfer them to a serving bowl. Immediately sprinkle with a final pinch of smoked sea salt, if desired. Serve piping hot.