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Snack

Camote Fries with Chili Salt (Filipino Sweet Potato Fries)

Original name: Camote Fries with Chili Salt

A bowl of golden camote fries sprinkled with red chili salt, served with a side of tangy vinegar dip.
Prep
10 mins
Cook
30 mins
Servings
4
FilipinoEasySnackVeganVegetarianGluten FreeDairy Free

About this dish

Golden, crispy camote fries tossed in a fiery chili salt, just like my Lola used to make from her backyard garden. A nostalgic Filipino snack that brings back memories of sunny afternoons and shared plates.

Ingredients

UK and US measurements are both included for every recipe.

Camote (sweet potato)

vegetable

800 g

Imperial measurement: 1.75 lbs

Neutral oil (such as canola or vegetable)

fat

2 tbsp

Cornstarch

other

2 tbsp

Chili powder

spice

1 ½ tsp

Sea salt (flaky, such as Maldon)

seasoning

1 tsp

Vinegar for dipping (cane or coconut)

liquid

½ cup

Method

1

Preheat and prep

PT5M

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

2

Cut the camote

PT5M

Scrub camote thoroughly (no need to peel for extra fiber, but peel if you prefer). Cut into even sticks, about 1 cm thick.

3

Rinse and dry

PT5M

Rinse the sticks in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel.

4

Coat with cornstarch

PT5M

In a large bowl, toss the camote sticks with cornstarch until evenly coated. This helps them crisp up beautifully.

5

Season lightly

PT2M

Drizzle with oil and toss to coat. Season with a pinch of salt (remember the chili salt comes later).

6

Arrange on tray

PT2M

Spread the fries in a single layer on the prepared baking sheet, ensuring they have space between them for even baking.

7

Bake until crisp

PT30M

Bake for 25–30 minutes, flipping halfway, until golden brown and crispy on the outside and tender inside.

8

Make chili salt

PT2M

While baking, mix chili powder and sea salt in a small bowl. Adjust to your heat preference.

9

Toss and serve

PT2M

Remove the fries from the oven and immediately toss them with the chili salt in a warm bowl. Serve hot, with vinegar dip if you like.

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Clean kitchen towel
  • Knife and cutting board

Nutrition facts

360 kcal
Calories
2 g
Protein
41 g
Carbohydrates
7 g
Fat
6 g
Fiber
380 mg
Sodium

Tips

  • For extra heat, add a pinch of cayenne pepper to the chili salt, or use fresh chopped chili for a brighter kick.
  • If your camote sticks are thicker, increase baking time by 5 minutes, just keep an eye on them so they don't burn.
  • Don't skip drying the camote well after rinsing – this is the secret to crispy fries.
  • Use a neutral oil with a high smoke point, like canola or sunflower, to avoid off-flavors.

Serving suggestions

  • Serve these camote fries as a snack with a tangy vinegar dip (sawsawan) for an authentic Filipino touch. They also make a great side for burgers or grilled meats.
  • For.
  • For a party, sprinkle with more chili salt and serve in newspaper cones for a nostalgic feel.

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Miguel Santos

Recipe by

Miguel Santos

Specialises in Filipino cuisine

Miguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.

Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.