Crispy Chaat Masala Sweet Potato Fries

By Sprig Originals ✓ · cooked up in Sprig

Sweet potato fries that actually crunch — no deep fryer required. A cold-water soak pulls out surface starch, a light cornstarch slurry builds a shatter-thin shell, and a screaming-hot oven or air fryer does the rest. Out they come dusted with chaat masala for that tangy, funky, cumin-and-black-salt hit, with a bright mint-cilantro dip on the side. A $4 side dish that eats like a $12 one.

Ingredients

• 2 lb sweet potatoes (about 2 large), scrubbed
• 3 tbsp cornstarch
• 3 tbsp cold water
• 3 tbsp neutral oil (avocado, peanut, or canola)
• 3/4 tsp kosher salt
• 1/2 tsp ground cumin
• 1/4 tsp cayenne or Kashmiri chili powder

• 2 tsp chaat masala (store-bought, or see homemade below)
• 1 tbsp cilantro, finely chopped
• 1 lime, cut into wedges

• 1 tbsp cumin seeds
• 1 tsp coriander seeds
• 1 1/2 tsp amchur (dried mango powder)
• 1 tsp black salt (kala namak)
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp ground ginger

• 1 cup cilantro leaves and tender stems, packed
• 1/2 cup mint leaves, packed
• 1/2 cup plain unsweetened coconut or almond yogurt (or dairy Greek yogurt)
• 1 serrano chili, stemmed (seeds removed for less heat)
• 1 tbsp lime juice
• 1 tsp maple syrup or sugar
• 1/2 tsp kosher salt

Instructions

1. If making your own chaat masala, toast the cumin and coriander seeds in a dry skillet over medium heat for 60–90 seconds, until fragrant and a shade darker. Cool 2 minutes, grind to a powder in a spice grinder or mortar, then stir in the amchur, black salt, black pepper, and ground ginger. Store in a jar; you'll use about 2 teaspoons here.
2. Peel the sweet potatoes (or leave the skin on for more rustic fries) and cut them into even batons about 1/3 inch thick and 3–4 inches long. Uniform thickness matters more than shape — thin pieces burn while fat ones stay limp.
3. Drop the cut fries into a large bowl of cold water and soak 30 minutes (up to 2 hours). This rinses off surface starch, which is what makes sweet potato fries steam themselves soggy.
4. Meanwhile, make the dip: blend the cilantro, mint, yogurt, serrano, lime juice, maple syrup, and salt until smooth, scraping down once or twice. Add 1–2 tablespoons water if it's too thick to drizzle off a spoon. Refrigerate until serving.
5. Drain the fries and dry them aggressively — spread on a clean kitchen towel, pat the tops, and let them air-dry 5 minutes. Any water left behind will turn the cornstarch to glue.
6. Whisk the cornstarch and 3 tablespoons cold water in a large bowl into a thin, lump-free slurry. Add the dried fries and toss with your hands until every piece wears a barely visible milky film. Drizzle in the oil, then sprinkle on the kosher salt, cumin, and cayenne, and toss again to coat.
7. OVEN METHOD: Place a large rimmed baking sheet in the oven and preheat to 450°F (232°C) for at least 15 minutes — the hot pan sears the fries on contact. Carefully spread the fries on the hot sheet in a single layer with space between them (use two sheets if needed; crowding steams them). Roast 15 minutes without touching them.
8. Flip the fries with a thin metal spatula, working the crust free rather than tearing it, and roast another 8–12 minutes until deep bronze at the edges and crisp. Let them sit on the pan 3 minutes — they firm up as they cool slightly.
9. AIR FRYER METHOD: Preheat to 380°F (193°C). Cook in two batches, 1 inch deep at most, for 16–20 minutes total, shaking the basket at 8 and 14 minutes, until browned and crisp at the tips.
10. Pile the hot fries into a bowl, dust with the 2 teaspoons chaat masala, and toss quickly — the residual heat blooms the spices. Scatter with chopped cilantro, squeeze a lime wedge over the top, and serve immediately with the mint-cilantro dip.

Chef's tips

Nutrition (per serving, estimated)

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