Specifically for sweet potatoes, I'd like to get crispy fries via the oven rather than a fryer. Here are some pointers I've read in other recipes:
- Cuts must be as equal as possible to ensure even cooking
- Wash off excess starch / let raw fries sit in a bowl of cold water to remove excess starch
Also, I just purchased a mandolin so I'd like to hear any techniques/advice on getting crispy vegetable chips.
Thanks in advance for the help.
-- Edit 1 --
Unfortunately, my results have been disappointing and inconsistent. With the thinnest setting on my mandolin, I sliced up some sweet potatoes and beets. I've tried some of the tips mention on the Chowhound. I've tried a variety of heat settings but I haven't found the sweet spot of heat and time just yet. With those two variables I really don't want to perform 10-30 trial runs but it's looking like I need to if I want to determine the best configuration. I'm going to try some other tips and report back.