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  • Kathi

Crispy Fries with Cornflakes Breading and Smoky BBQ Sauce

It doesn't get any crunchier than this! These french fries get the ultimate crunch from their coat of cornflakes!

Crispy Fries with Cornflakes Breading and Smoky BBQ Sauce

These fries offer the ultimate crunchy experience and almost completely without oil. The crunchy coating of unsweetened cornflakes is " glued " to the fries with aquafaba and potato starch, so nothing falls off later. For dipping, we have a smoky-sweet barbecue sauce that uses strained tomatoes as the base instead of ketchup. The secret is the long cooking time, which allows the sauce to reduce to a true flavor bomb. Instead of industrial sugar I used date syrup, but you can also use any other sweetener (except xylitol, because it does not caramelize).

For 2 baking trays you need:

For the BBQ sauce:

  • 1 tbsp. oil

  • 1 large onion

  • 2 cloves of garlic

  • 1 tbsp. tomato paste

  • 1 tbsp. dark balsamic vinegar

  • 2 tbsp. date syrup (or sweetener of choice)

  • 200ml apple juice

  • 200ml water

  • 1 pck. strained tomatoes

  • 1 tsp. mustard

  • 1 tsp. Worctershire sauce

  • 1 tsp. paprika powder, smoked

  • 1 tsp. paprika powder, noble sweet

  • 1 tsp. paprika powder, hot

  • 1/4 tsp. chili flakes

  • salt, pepper

  • a few drops of Liquid Smoke

For the cornflakes fries:

  • 500g potatoes or sweet potatoes

  • the liquid from one can of chickpeas

  • 1 tsp. oil

  • 100g potato starch

  • 100g cornflakes, unsweetened

  • 1 tsp. salt

  • 1 tsp. paprika powder, noble sweet


  1. For the barbecue sauce, peel onions and garlic and dice both finely.

  2. Heat the oil in a pot and sauté the onions and garlic until translucent.

  3. Add the tomato paste and sauté briefly.

  4. Then add the date syrup and let it caramelize for about 2 minutes.

  5. Deglaze everything with the balasmico vinegar and let it reduce (this takes about 10 minutes).

  6. Then pour in the apple juice and let everything simmer on medium heat until the liquid has a syrupy consistency.

  7. Now add the strained tomatoes and water and season with hot, sweet and smoked paprika, as well as salt, pepper Worctershire sauce, mustard, chili flakes and Liquid Smoke.

  8. Now let the barbecue sauce simmer for at least an hour with the lid closed on medium heat. Stir occasionally so that nothing burns.

  9. Taste the sauce again, if necessary, and puree it to a homogeneous mass.

  10. For the fries, peel the potatoes and cut them into sticks.

  11. Put the cornflakes in a freezer bag and crumble them. Then mix them with salt and paprika powder.

  12. Drain the chickpeas, catch the liquid in a deep dish and mix it with the oil.

  13. Put the potato flour in a deep dish as well.

  14. Preheat the oven to 350°F (180°C) and line a baking sheet with baking paper.

  15. Now you can bread the fries: first roll the potato sticks in the potato starch, then dip them into the aquafaba and finally press them into the cornflakes crumbs. Then place them on the baking tray.

  16. Proceed in this way with all the potatoes and bake the fries for about 30 minutes.

  17. Serve them with the barbecue sauce.


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