Crispy Baked Spiralized Fries

gluten freepaleoveganvegetarian
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.

And in other exciting news, the Inspiralized Canvas Tote Bags are finally in stock!!

Yes, that’s right – after all of you have been asking for the tote bag you’ve seen in some of my YouTube videos, it’s finally here!

Inspiralized Canvas Tote Bag

This canvas tote bag comes in two sizes and is the perfect accessory for those summer farmer’s markets. If you grab one, make sure you use discount code FIRST10 for 10% off your first order of the tote bag!

Click here to check them out!

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:

Inspiralized

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.

Inspiralized

Crispy Baked Spiralized Fries

Yields 4

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

  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.
7.8.1.2
566
https://inspiralized.com/crispy-baked-spiralized-fries/

Crispy Baked Spiralized Fries

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

43 comments

Mary Beth says:
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!
Kim P says:
Just awesome! I can eat potatoes again.
Elsie says:
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.
Ali Maffucci says:
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!
Elsie says:
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.
Ben says:
I'm with Elsie on this one... olive oil is unstable when heated. Why not use coconut or veg oil which is higher heat (so more likely to crisp up) and good for you!
Ali Maffucci says:
Whatever you'd like to use, use! No one's stopping you ;-)
Gary MacDonald says:
Hi Ali. Why do you peel the potatoes first when the skins can be very healthy? Do the skins clog up the cutting blade? Gary
Christina says:
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.
patricia says:
I always leave the skin on and have no problem with my spiralizer :)
Zachary says:
The skin pieces are my favorite!
Talyn says:
These are fantastic!!! My husband asked for them again today :)
Shadowgurl says:
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?
karen says:
maybe it was your potato? that would be my only guess...
Julia says:
Try using a silver reflective pan or lining your baking sheet with tin foil.
Tara says:
Try soaking the potatoes first in cold water for 20 minutes. Also spray-coat the pan and be sure your potatoes are lightly coated all around with olive oil. I also tossed them with tongs halfway through and cooked them longer than alotted @ 425. Good luck!
Anonymous says:
Used the right amount of oil, spread among 2 pans, followed to a "T". Soggy, limp, falling apart potatoes. :(
Anonymous says:
Mines also! I don't know if I did something wrong!
Anonymous says:
Mine were too! Help!
Anonymous says:
Same here. Tasted starchy; will soak before baking next time. Plus, I used the two largest sizes of blade to experiment, but the potatoes were always flat in their shape, not thick like restaurant-style curly fries. Nothing was right with these. :(
Cathy Jackson says:
I love these. But I prefer to leave the skin on, and I spiralize an onion also and add it to the potatoes. With the onion it takes a little longer to cook, but they are awesome!
Elizabeth says:
Hello i have just brought The Inspiralizer in the UK, being delivered today and am following WW also. Can u tell me what qty is the 5sp for? Is it 5sp for 100g of cooked fries or for the whole dish?
Anne says:
I found that spraying with frylight and adding a sprinkle of salt and pepper then pop in the airfryer. Shake often. Takes just a few minutes and really crispy.
Kathy says:
People say they had problems with spiralized zucchini, but that came out perfectly. My fries were a disaster! Over 1/2 stuck to the parchment and burned and the others hardly cooked at all! Help, what did I do wrong?? Thanks!!
Meaghan says:
Hi Kathy! Our video might help: https://www.youtube.com/watch?v=-hooGW_X0_k&t=2s We walk you through the process!
bethany king says:
These turned out great tonight. My husband and I and our 2 kids loved the change up from our regular stick-shaped potato fries. Thanks!
mare says:
hi- I've tried these 2x now. The1st time I thought I had overloaded the pans. This time I was careful not to crowd. I haven't been able to get them to crisp up for the most part and end up with potato stuck to my cooking sheet. I'm (I think) a pretty accomplished cook and wish these would work as my son loves fries and I love the idea of skinnier/unfried potatoes. I'm not sure I'll try a 3rd time, but wonder if the temp isn't hot enough...
Tara Winters says:
TIP: ry spraying the pan first with non-stick spray and also drizzle and toss potatoes in a bowl with olive oil to ensure they are totally coated. I tossed mine with sea salt, fresh black pepper, and a garlic powder-pepper blend for a little zing. When they were starting to crisp up I pulled them out, used tongs to turn them over, then put the pans back in the oven. I used 8 unpeeled white potatoes, the thinnest blade setting, and baked them on 2, 10"x15" trays. They were ahmazing!!!
Tara Winters says:
*Try Also, before I spiralized the potatoes, I soaked them in cold water for 20 minutes. Try it! Hope it works. This was a great dish served with a crisp salad and creamy tomato quinoa.
Ali says:
My daughter asked me to write a comment for you and tell you that she LOVES you because of this super delicious recipe!!!
Meaghan says:
That's so cute! Thank you so much and tell your daughter we love her too!!

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales