I more than often bake up sweet potato french fries, but regardless of whether I use sweet potato or regular fries I have a hard time keeping them crispy and cruncy (we dont like large soft ones). I dont have a mandoline or any appliance cutter so I usually cut them by hand into small thin strips. I normally brush them with olive oil and season with salt, pepper, and ground cumin. So how do I cut them and bake them in a way that they come out crispy without adding a heavy batter or frying them? Also if you have interesting recipes that would be cool.

2 1/2 pounds russet potatoes, peeled 1 cup all-purpose flour 1 teaspoon garlic salt 1 teaspoon onion salt 1 teaspoon salt 1 teaspoon paprika 1/2 cup water, or as needed 1 cup vegetable oil for frying DIRECTIONS Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Try this for the sweet potato fries, good luck Sweet Potato French Fries 2 sweet potatoes 1 egg white, beaten Salt and pepper to taste Preheat oven to 425*F (220). Peel sweet potatoes and cut into thin French-fry shapes. In a large bowl, mix fries and egg white and toss until evenly coated. Place fries on a greased baking sheet. Sprinkle with seasonings. Bake until tender and crispy, about 20 minutes.

OK if u wont the backed not defaired this is what u do put some olive oil on top of the none cooked french fries choped up and put it in at 350 degrees ferhight and for 15 minutes

Before taking them out of the oven, let them sit under the broiler, but you have to stay near by cuz they could burn fast. flip 'em & do both sides. I do it every time, they come out nice & crispy with a great golden color.

The posters that are suggesting frying or oil on top (which is effectively frying) miss the fact that you don't want to fry. Unfortunately, you can't get really crispy fries without either baking the heck out of them (making them sticks) or frying. I mean, that's the cool thing about frying. That said, frying is not healthy. Now if you spray with Pam before baking, it's still frying (the oil heats the internal moisture) but it's not as bad as drenching it with oil or putting in a frying pan in peanut oil. I like the salt/pepper/cumin seasoning - that sounds pretty good. Nevertheless, you're going to have to involve SOME amount of oil to achieve the kind of crispiness I think you want. But some spray-on Pam might keep the oil to a minimum.

You can't get french fries crispy without frying them in oil. They just won't get hot enough any other way and keep enough internal moisture. -sorry

We like them crispy too, so we bake them a little longer than what's recommended!