Wash and skin 2 medium sweet potatoes. Cut into 1/4″ matchsticks; soak in cool water for at least one hour.
Drain sweet potatoes, pat dry with paper towels. Add to large gallon sized ziploc with 2 tablespoons corn starch. Toss until evenly coated.
In a large bowl, combine corn starch coated matchsticks, 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/2 teaspoon white pepper, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper. Do NOT add salt at this stage or you’ll have soggy fries. Them’s the breaks.
Spread matchsticks out on baking sheets lined with parchment paper or silicone baking sheet. You want to leave some space on the sheets so the potatoes can crisp up. Bake at 400 for approximately 40 minutes, until crisp. Some will blacken. They’re tasty nonetheless. Once removed from the oven, sprinkle with coarse sea salt or kosher salt. Serve with sriracha ketchup if you’re bold.
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