Heat oven to 425°F (220°C); line a baking sheet with parchment.

Peel sweet potatoes; cut into thin wedges or sticks.

Soak in water in a large bowl for 30 minutes for crispness.

Drain; pat dry with a clean towel.

Toss with cornstarch, olive oil, garlic powder, paprika, salt, and pepper to coat evenly.

Spread in one layer on prepared sheet.

Bake 25-30 minutes, flipping halfway.

Remove when golden brown and crisp.

Cool slightly; serve with dipping sauce.