- Preparation Time : 15 mins | Cooking Time : 15 mins | Makes 4 Servings
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Ingredients List
- 1 large jicama or 1 ½ lbs. russet or sweet potatoes, peeled
- 2 Tbsp. corn starch
- ½ cup Hellmann’s® and Best Foods® Chipotle Mayonnaise Dressing, divided
DIRECTIONS
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Slice peeled jicama or potatoes in half lengthwise, then cut into 1/4-inch-wide slices; turn the slices on their sides and cut into 1/4-inch sticks.
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For Jicama: Boil in lightly salted water 10 minutes. Drain and pat completely dry.
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For Potatoes or Sweet Potatoes: soak in lightly salted water 30 minutes. Drain and pat completely dry.
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Preheat air fryer to 400°F.
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In a large bowl, toss dried jicama or potatoes with 2 Tbsp. corn starch and then ¼ cup of the Hellmann’s® and Best Foods® Chipotle Mayonnaise Dressing to evenly coat. Lightly coat air fryer basket with nonstick cooking spray. Working in batches, place prepared jicama or potatoes in a single layer in basket and cook 15 minutes or until browned and tender. Serve immediately with remaining Hellmann’s® and Best Foods® Chipotle Mayonnaise Dressing for dipping.
