Sweet potatoes in Tanzania have a white flesh and are considered to have a sweeter, milder taste than those of the orange variety I know and love.
Luckily, they still work very well with my Cajun sweet potato chips recipe.
Normally I would leave the skins on for that rustic taste and extra fibre, but because the skin is thin and soiled thoroughly I’ve opted to peel.
1 large sweet potato
2 to 3 tbsp. oil with a high smoking point, grapeseed or vegetable oil are good choices
1 tbsp. cumin
1 tbsp. paprika
½ tsp. oregano
1 tsp. coarse sea salt (at least)
Black pepper to taste
Pinch of Cajun powder to taste
Heat oven to 200 degrees.
Wash, peel and slice potato lengthwise,ensuring that the thickness of each of the fry is as even as possible. This will ensure a relatively equal baking time for each fry. Use a paper towel to dab any extra moisture off the fries.
In a large bowl, toss fries with oil making sure that they are completely covered. Then add the dry ingredients and toss again so that each of the fries are coated evenly.
Spread fries on baking sheet lined with parchment paper. Separate the fries evenly over the sheet. The more space you can give them the crispier they will become.
Bake for approximately 15 minutes, flip them as best you can, and bake for an additional 10 minutes. This is an approximation and will change depending your oven and how crowded your pan is.
If they make it off the baking sheet before you have devoured them all, serve with ketchup, mayonnaise or whatever your fancy. Heck, sever them on the baking sheet, they’ll keep their heat longer.