Crispy Spiralized Potatoes Snack (Printable)

Golden spiral-cut potatoes tossed in savory spices for a crispy, flavorful snack or side.

# Required Ingredients:

→ Potatoes

01 - 4 medium russet potatoes
02 - 1 tablespoon lemon juice (optional, to prevent browning)

→ Oil & Seasonings

03 - 3 tablespoons olive oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon onion powder
07 - ½ teaspoon chili powder (optional, for heat)
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper

→ Garnish (optional)

10 - 2 tablespoons grated Parmesan cheese
11 - 2 tablespoons chopped fresh parsley

# Preparation Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Wash and thoroughly scrub potatoes, leaving skins intact for increased crispiness.
03 - Insert a wooden skewer lengthwise through the center of each potato.
04 - Using a sharp knife, slice each potato in a continuous spiral while rotating it, then gently stretch out the spiral along the skewer.
05 - Soak the spiralized potatoes in lemon juice diluted water for 5 minutes to prevent browning, then drain and pat dry.
06 - Combine olive oil, garlic powder, smoked paprika, onion powder, chili powder, salt, and black pepper in a bowl.
07 - Brush the seasoning oil evenly over all sides of the spiralized potatoes.
08 - Place skewered potatoes on the prepared baking sheet ensuring they are elevated and not touching the surface, to promote even crisping.
09 - Bake for 25 to 30 minutes, turning once halfway through, until potatoes are golden brown and crispy.
10 - Remove from oven and optionally sprinkle with Parmesan cheese and chopped parsley. Serve immediately while hot.

# Expert Suggestions:

01 -
  • They look like you spent hours in the kitchen when they actually take just 45 minutes start to finish.
  • The crispy exterior and fluffy inside hit differently than regular fries or chips.
  • You can season them however you want—one batch with curry, another with Italian herbs—and they never get boring.
  • They're naturally vegetarian and gluten-free, so everyone at the table can enjoy them without worry.
02 -
  • The skewer absolutely must go lengthwise through the center, or your spiral will fall apart mid-cut and you'll end up with potato chunks instead of a beautiful coil.
  • Completely dry potatoes after washing are non-negotiable—any water left on them will steam instead of crisp, and you'll end up with disappointingly soft edges.
  • If you don't position them elevated on the baking sheet, the bottoms will stay pale and soft instead of golden and crunchy all the way through.
03 -
  • If you want maximum crispiness, slide them under the broiler for the last 2 minutes of cooking—watch them carefully because they can go from golden to burnt in seconds.
  • Make the seasoning oil the day before so the flavors have time to meld together, and your brushing will be much more even and flavorful.
  • A really sharp knife is non-negotiable for spiraling—a dull one will slip off the potato and potentially your hand, so invest in a good one and keep it sharp.
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