Crispy Sweet Potato Sticks Baked in the Oven Without Oil
A light snack made by thinly julienning sweet potatoes and baking them until crispy in the oven.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Baked in the oven without deep-frying, this is a great snack you can enjoy without worrying about calories. Turning the sweet potatoes over halfway through baking lets the moisture escape, giving them a crisp, light snap just like they were fried.
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Sweet potato
- I used 1 medium-sized pumpkin sweet potato.
- Naturally sweet pumpkin sweet potatoes suit my taste perfectly, but if you are baking with regular sweet potatoes, you can sprinkle sugar evenly over the sweet potatoes placed on the oven pan before baking.
Steps
1. The ingredients are really simple.
I used 1 medium-sized pumpkin sweet potato.
Slice them into 0.5 cm matchsticks on all sides. If you cut them too thick, neither the outside nor the inside will bake up crispy.
2. Rinse in water to remove the sweet potato starch.
3. Wipe thoroughly so no moisture remains.
4. Spread the julienned sweet potatoes evenly onto an oven pan.
Bake at 210°C for about 10 minutes, and then...
5. Take them out of the oven, flip them all over,
and bake at 210°C for another 5 to 10 minutes, keeping a close eye on how they are browning to adjust the time.
The reason for flipping is that while the parts touching the pan are cooked, they get soggy from moisture; flipping them allows the moisture to escape while baking further, making them completely crispy all over.
6. Place on a wire rack and let cool.
Once completely cooled, they turn into crispy sweet potato sticks.
These are sweet potato and potato sticks I made previously, which were cooked in a frying pan.
I blanched them in boiling water and cooked them in a pan; they weren't as crispy as oven-baked ones, but they tasted great.
For those who want to check out the pan-fried sweet potato sticks
Here ⇒ http://blog.naver.com/ppunwife/140043188094
Ppunwife's tips
- If you cut them too thick, neither the outside nor the inside will bake up crispy.
- While the parts touching the pan are cooked, they get soggy from moisture; flipping them allows the moisture to escape while baking further, making them completely crispy all over.
- Baking them further from this point will make them taste bitter, while if they still look very yellow, they will feel soft rather than crispy.
FAQ
How thick should I cut the sweet potatoes to bake them crispy?
It is best to cut them into 0.5 cm matchsticks on all sides. If you cut them too thick, they will not crisp up evenly all the way through.
Why do I need to flip the sweet potatoes halfway through baking?
It is to let the moisture that builds up on the side touching the pan evaporate. Flipping them to bake while driving off remaining moisture ensures they turn out crispy all over without being soggy.
What should I do if I use regular sweet potatoes that are less sweet?
You can make up for the sweetness by sprinkling sugar evenly over the sweet potatoes spread out on the oven pan before baking.
