So far I’ve only used it for zucchini & sweet potatoes, but it’s SO COOL! In a matter of seconds, you have these beautiful coils of veggies! It takes eating your veggies to a whole other level.
The first spiralizer recipe I want to share with you guys are my Crispy Curly Fries. And today just so happens to be National Cook a Sweet Potato Day (there’s a day for everything!). I’ve spent so much time in the kitchen trying to get crispy sweet potato fries, but it can be such a challenge! If you’ve been wanting homemade sweet potato fries that are just as crispy as the fried ones you get in the restaurants, listen up.
The next tip I have is to use a very small amount of oil. For some reason I used to think more oil = crispy, but that is just the opposite. Once I started using less oil when coating my fries, they started crisping up better & being less soggy. You want just enough oil to lightly coat the fries.
Lastly, make sure you spread your fries out onto the baking sheet as much as possible. You want to have one layer of fries, without a lot of overlap. The more surface area that touches the pan, the crispier you’ll get them.
Crispy Curly Fries
- 3 large sweet potatoes, washed, dried, & peeled
- 1-2 tsp olive oil
- Seasoning of choice (I used Old Bay)
- Preheat oven to 400 degrees.
- Spiralize sweet potatoes with medium sized blade.
- Toss in olive oil & seasoning to taste (use just enough oil to lightly coat the fries).
- Place on baking sheet. Arrange so fries are as spread out as possible & one layer (use two baking sheets if necessary).
- Bake for 15 minutes. Stir & bake for another 10 minutes or until desired crispiness is reached.