Cut sweet potatoes into uniform fries. For extra crispness, soak them in cold water for 30 minutes to remove surface starch. Drain and dry thoroughly.

This step is critical. Pat the fries completely dry using a clean towel. Moisture is the enemy of crispness.

Place fries in a bowl. Toss with a small amount of oil and a light dusting of cornstarch. This creates a thin coating that crisps as it bakes.

Add salt and any spices you like. Avoid adding too much salt early—finish seasoning after baking if needed.

Arrange fries on a lined baking sheet with space between each piece. Overcrowding causes steaming.

Bake in a preheated oven, flipping halfway through to promote even browning.

Once golden and crisp on the edges, remove from the oven and let rest for a few minutes. This helps the exterior set.