Spicy Sweet Potato Fries
Before going gluten-free, I was a huge fan of Alexia Spicy Sweet Potato Fries with Chipotle Seasoning. I inhaled them. But they contain things like Dextrin, rice flour, cornstarch, and cane sugar, and I'm more wary of that stuff now. I don't fully understand what Dextrin is, but it doesn’t sound like spinach. There has to be a cleaner way. Right? That’s how these paleo sassy fries happened. It takes a while to slice the potatoes rail thin, but it’s worth it. I suggest listening to NPR while making these (Afropop Worldwide got me through this particular batch).
Sassy Sweet Potato Fries
5 large sweet potatoes, peeled and thinly sliced
2 rounded teaspoons paprika
2 rounded teaspoons chili powder
1/4 teaspoon cayenne
1 teaspoon cumin
Sea salt, to taste
Freshly ground black pepper, to taste
4 tablespoons olive oil
Parchment paper, for coning (optional)
Public radio (optional)
Preheat oven to 400 and place sweet potato fries on a baking sheet (or two). In a small bowl, mix seasonings and oil. Pour over fries and mix well with your hands. Bake for 45 minutes, rotating the sheet(s) 180 degrees after 20 minutes. Remove from oven and slide into drinking glasses filled with parchment paper cones with a metal spatula.