Crispy Baked Spiralized Fries

Crispy Baked Spiralized Fries

Gluten Free, Paleo, Vegan, Vegetarian, Sides & Appetizers, Potato
Many of you have been requesting a simple recipe for potato fries made with your...
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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!

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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.

Inspiralized

Crispy Baked Spiralized Fries

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
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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

  • Preheat the oven to 425 degrees.
  • 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.
  • 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.

with love, Ali

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Recipe Rating




comments

  • 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!
    Reply
  • Just awesome! I can eat potatoes again.
    Reply
  • 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.
    Reply
    • 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!
      Reply
      • 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.
        Reply
      • 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!
        Reply
        • Whatever you'd like to use, use! No one's stopping you ;-)
          Reply
  • 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
    Reply
    • 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.
      Reply
      • I always leave the skin on and have no problem with my spiralizer :)
        Reply
    • The skin pieces are my favorite!
      Reply
  • These are fantastic!!! My husband asked for them again today :)
    Reply
  • 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?
    Reply
    • maybe it was your potato? that would be my only guess...
      Reply
    • Try using a silver reflective pan or lining your baking sheet with tin foil.
      Reply
    • 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!
      Reply
  • Used the right amount of oil, spread among 2 pans, followed to a "T". Soggy, limp, falling apart potatoes. :(
    Reply
    • Mines also! I don't know if I did something wrong!
      Reply
      • Mine were too! Help!
        Reply
    • 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. :(
      Reply
  • 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!
    Reply
  • 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?
    Reply
  • 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.
    Reply
  • 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!!
    Reply
    • Hi Kathy! Our video might help: https://www.youtube.com/watch?v=-hooGW_X0_k&t=2s We walk you through the process!
      Reply
  • 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!
    Reply
  • 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...
    Reply
    • 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!!!
      Reply
      • *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.
        Reply
  • My daughter asked me to write a comment for you and tell you that she LOVES you because of this super delicious recipe!!!
    Reply
    • That's so cute! Thank you so much and tell your daughter we love her too!!
      Reply
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