Crispy Baked Spiralized Fries

Crispy Baked Spiralized Fries

Many of you have been requesting a simple recipe for potato fries made with your spiralizer. Today, I’m finally delivering!

And before you get to this recipe, check out my other “fries” recipes:

That’s alotta fries.

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Crispy Baked Spiralized Fries

If you’re having an issue with your fries not crisping up, there may be a few issues:

  • You’re using too thin of a blade (Blade C is ideal!)
  • You’re over crowding the noodles. Try using two separate baking sheets if you don’t have large enough baking sheets. It’s okay if the noodles overlap, but not too much.
  • You’re not using enough oil.
  • You’re taking them out too early. Follow this recipe exactly and they should crisp up perfectly!

These fries go well as a side dish, loaded with toppings, on top of salads, on top of burgers, or just as a snack. They’re crazy good.

Those are my tips for the perfect spiralized curly fry. I’ve actually made a video to go along with this recipe, so you can watch me make them exactly.

Check out the video and subscribe to my YouTube channel:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.


4.0 from 4 reviews
Crispy Baked Spiralized Fries
Prep time
Cook time
Total time
Serves: 4
  • 3 russet potatoes, peeled, Blade C, noodles trimmed
  • olive oil, to drizzle (1.5-2 tablespoons)
  • Salt and pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  1. Preheat the oven to 425 degrees.
  2. Place the potato noodles on a nonstick baking sheet and drizzle with olive oil and season generously with salt and pepper. Toss to coat with your fingers and then sprinkle over all of the seasonings, one by one. Toss again to coat with your fingers and cover the noodles in the spices. Place the noodles in the oven and let roast for 25-30 minutes.
  3. At 25 minutes, if there are any pieces that are starting to turn brown, take them out and set them aside and then continue to cook the noodles until they crisp up, checking every 2 minutes for anymore pieces that are cooking more quickly than others. After 30 minutes, all noodles should be cooked and crisped through. Let cool for 5 minutes. Cooling allows the fries to crisp up a bit more. Serve.

Crispy Baked Spiralized Fries

Featured Product

The Inspiralizer by inspiralized

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  1. Mmm yum!!

  2. Well, that’s just brilliant! I love the idea of using these as a salad topping, not to mention as a great snack. Your little “whoops” moment in the video made me laugh out loud!

    Keep these great ideas coming, Ali!

  3. Just awesome! I can eat potatoes again.

  4. Hi Ali, super recipe, super delicious – but might I just comment on your choice of oil for this. From recent reading on Dr Hyman, Drs Jaminet, dr Mercola, Dr Axe, Chris Kresser, Mark Sisson et al, olive oil should not be used for high heat cooking ( oxidation etc). Instead we are urged to use coconut oil, avocado oil or grass fed animal fats. Thought your readers might like to know that.

    • Thank you so much for your thoughts. I try not to get caught too much up in these sorts of studies and theories. My grandparents (and Italian ancestors, for that matter) have been cooking with olive oil at high heats for years and are happy and healthy in their mid 80s, so I’m going to follow that suit! But I appreciate the input and for some, it may be valuable!

      • Thank you for this, Ali. I know and I find it confusing Gas the Med diet as your grandparents follow, is considered very healthful – as your grandparents testify! But please tell me, is it extra virgin or just a second pressing they use for cooking? Very many thanks.

  5. Gary MacDonald :

    Hi Ali.
    Why do you peel the potatoes first when the skins can be very healthy? Do the skins clog up the cutting blade?

    • Hi there,
      This was also my question since I understand that there is a lot of nutrition in potato skin (as with other veggies). Thanks.

  6. These are fantastic!!! My husband asked for them again today :)

  7. Hi,

    I am just starting out with the spiralizer and followed the instructions, but the fries were sticky/mealy and underdone in 25 minutes. So I increased the heat to 500 for another 15 and nothing changed. No one in the family ate them- very disappointing. Any suggestions?


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  2. […] that’s served with fries, I simply swap out the fries with something spiralized. I love my Crispy Baked Spiralized Fries and my Garlic-Asiago Baked Fries, but today, I’m going simple with some sweet potatoes […]

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