Wash sweet potatoes and peel.

Slice potatoes into 1/2 inch sections. Then julienne into about 1/4 inch by 1/4 inch fries. Try to cut them the same size but is definitely okay if some are bigger than others.

Soak sweet potatoes in cold water for one hour.

Preheat oven to 425℉. Line 2 baking sheets with parchment paper.

Rinse and drain sweet potatoes. Pat dry with paper towels.

Place in a large sealable plastic bag and add corn starch. Shake bag until sweet potatoes are evenly coated with the corn starch, breaking up any clumps that may form.

Transfer to a large bowl and add olive oil. With hands evenly coat all of the sweet potatoes with the oil.

In a small bowl, combine chile powder, paprika, salt, coriander, cumin, and black pepper. Pour over the sweet potatoes and stirring frequently to get them evenly coated.

Place sweet potatoes onto baking sheets in a single layer, trying not to let them touch each other. Bake for 15-18 minutes, stir up with spatula and spreading back into a single layer.

Bake for another 18-20 minutes.

Let cool for 5 minutes.

Place onion ring slices into a baking dish and pour buttermilk over rings to allow them to soak 2-4 hours. Cover tightly with saran wrap and refrigerate.

After onions have soaked, remove them from the fridge.

Preheat oven to 425℉.

Spray two baking sheets with nonstick or olive oil spray. Here's a spritzer if you're looking.

In a medium bowl, add lightly beaten egg whites. In a baking dish, add bread crumbs, cornmeal, panko and next four seasonings from ingredient list and combine well.

Dip onions into egg whites making sure to coat both sides.

Then press onions into bread crumb mixture and coat both sides evenly. If it does not adhere to onions, try dipping into egg whites again and then coating with bread crumb mixture a second time.

Place onions onto prepared baking sheets. Smaller onions can be placed inside larger onions as long as they aren't touching.

Spray coated onion rings with nonstick spray or olive oil spray to seal the crumb mixture on to the onions.

Bake for 15 minutes, carefully flip onions with tongs, and then return to oven to bake another 15 minutes.

Let cool 5 minutes and then serve.

In a smal bowl, mix bbq sauce and ranch and stir. Refrigerate until ready to use.