Chilli Salt Sweet Potato Fries with Smashed Avocado Dip

Difficulty: Easy | Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4 | Dietary: Gluten-Free, Vegan

Sweet potato fries have a bad habit of going floppy in the oven, so we fix that with a light dusting of cornflour before they bake. Once they crisp up, a good shake of Chooki's Chilli Chicken Salt gives them a warm hum of heat, and the cool smashed avocado dip is there to balance it out. Sorted for a winter snack.

Step 1: Prep the fries

Heat your oven to 220C fan-forced and line two large trays with baking paper. Cut the sweet potatoes into fries about 1cm thick so they cook evenly. Pat them properly dry with a tea towel, then toss in a bowl with the cornflour until lightly coated. That thin layer pulls moisture off the surface so they crisp instead of steam.

Step 2: Bake

Drizzle over the olive oil and toss again, then spread the fries out in a single layer with space between them. Crowding the tray is what makes them soggy. Bake for 25 to 30 minutes, flipping halfway through, until the edges are deep golden and crisp.

Step 3: Smash the dip

While the fries bake, scoop the avocados into a bowl and mash with a fork, keeping it a bit chunky. Stir through the lime juice, coriander and a teaspoon of Chooki's Chilli Chicken Salt. Have a taste and add more lime if it needs a lift.

Step 4: Season and serve

Pull the fries out and hit them with the 2 teaspoons of Chooki's Chilli Chicken Salt while they are still hot, so it sticks. Pile them up next to the avocado dip and get in before they cool.

Tip: No cornflour? Rice flour does the same job. Cornflour (cornstarch) is naturally gluten-free, just check the packet if you are strict about it.