Crispy Baked Spiralized Fries
- 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
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.