Chipotle Air Fryer Fries

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.

For Jicama: Boil in lightly salted water 10 minutes. Drain and pat completely dry.

For Potatoes or Sweet Potatoes: soak in lightly salted water 30 minutes. Drain and pat completely dry.

Preheat air fryer to 400°F.

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.