Spiralized Garlic Paprika Sweet Potato ‘Fries’ - Vegan Recipe
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 This recipe for Spiralized Garlic Paprika Sweet Potato ‘Fries’ - Vegan is from RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients: |
Ingredients: 1 sweet potato, peeled, use Blade D* to spiralize
1 Tbsp extra virgin olive oil
salt, to taste (use a sea salt grinder - makes such a difference)
1 tsp paprika
1 tsp garlic powder
*If you don't have the Inspiralizer or Veggetti, use the smallest noodle blade on your version
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Directions: |
Directions:Preheat the oven to 400º. Spread the noodles out on a large baking tray and drizzle with the olive oil. Toss the noodles together gently with your fingers, coating the noodles in the oil. Season with salt, paprika and garlic powder.
Roast for 20 minutes, tossing halfway through (gently - be careful not to break the tender noodles!) After 15 minutes, make sure to check the noodles to prevent burning. If starting to burn, toss those pieces gently. Serve, discarding any completely burnt pieces, with favorite dip or ketchup. |
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Number Of
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Number Of
Servings:2 servings; Cooking time 20 min |
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Personal
Notes: If you want shoestring potato fries cooked to crunchy perfection, you’re gonna have to fry ‘em. Some things you just can’t work around. They must be fried! However, this recipe is as close as possible to the “real deal” and there’s a trick (it’s in the process.) The trick? Use a spiralizer. Blade D yields a noodle that’s between a spaghetti and an angel hair and it’s the ideal size for making shoestring fries!
The last 5 minutes of cooking time is crucial for these. If you see pieces start to burn, give them a slight toss. Don't worry, you can chip off any truly burned pieces in the quest for a crisper end result.
Total fat, 7g; Cholesterol 0mg; Sodium 38mg; Potassium 266mg; Total Carbs 15mg; Dietary Fiber 3g; Protein 1g, 125 calories
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