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From The Pantry: Crispy Ice Salt Sweet Potato fries

 

Unlike regular - deep-fried -  French-fries, baked sweet potato fries are low in fat. Unlike potato, sweet potato is also a great source of beta-carotene (that the human body transforms into vitamin A), antioxydants, fiber and vitamin C. Great news for fries lovers: our recipe is easy to make in any kitchen. The cherry on top of the cake: our delicate Himalania Ice salt will add a high end touch to your baked fries. Enjoy!

  

 

Preparation time: 35 mn

Ingredients

For 4-5 servings 

  • 2 Lbs. sweet potatoes, peeled
  • 2  Tbsp olive oil
  • 1 tsp garlic powder
  • 1  tsp Natierra Shichimi Togarashi
  • 1 tsp Himalania Pink Salt
  • A sprinkle of arrowroot starch
  • ½ tsp black pepper

 

Directions

Preheat oven to 425ºF.

Cut the sweet potatoes into evenly sized fries

Wash  fries and  let them soak in water for at least 30 minutes (or even overnight if you wish). 

Rinse and dry thoroughly with a towel. 

Coat your sliced fries with cornstarch or arrowroot starch for added crispiness, mixed with the spices, garlic and Pink Salt Salt. 

Toss  with the oil 

Spread out the fries on a baking sheet in a single layer,  making sure they don’t overlap.

Bake for 25 minutes at 425°F, turning them over with a spatula half way through baking. 

Sprinkle with Ice Salt to taste.

Allow to rest for 5 minutes and… go for it 😊!