Whether you’re watching the big game, having a small get together at the house or wanting a break from potato wedges, shoestring potatoes make meal time much more enjoyable.

It’s an easy recipe – just spiralize, season and bake!

I teamed up with my friends at Morton to create this recipe idea for their #EraseFoodWaste campaign. While there should not be any leftovers for making delicious spiralized shoestrings, no worries if there are! Do what us Texans do – stuff them in a (breakfast) quesadilla or taco to start your day off right!

Admittedly, I had more success making these in my convection oven with the air-fry setting, but these work equally well in a standard oven, just need a bit more patience. Here are some tips!


  • Use the spiralized setting for the thickest noodles, not the thinnest. The potatoes shrink when baking.
  • Pat the potatoes dry after spiralizing (or even slicing into wedges) since they have a lot of water and can get soggy.
  • Give the potatoes as much breathing room as possible, which may mean baking on separate trays; then allow them to cool to harden and get crispy.
  • At 15 minutes begin to monitor the shoestrings for any pieces that are heavily browning (or burning) and remove those from the oven. Continue this process every 5 minutes, removing pieces that are browning/burning.

Ingredients for 4 servings:

  • 3 large sweet potatoes, raw
  • 2 tablespoons avocado oil or extra virgin olive oil
  • Chipotle rub
    • 1 tablespoon smoked paprika
    • 1 teaspoon chili powder
    • 1 teaspoon black pepper
    • 1/2 teaspoon cayenne
    • 1/2 teaspoon cumin
  • sea salt to taste (I used Morton Coarse Sea Salt)


  1. Set oven to 420F.
  2. Wash the sweet potatoes, then spiralize into noodles (using the thickest setting of noodles if possible).
  3. Pat the noodles dry with a paper towel or towel.  Place the noddles in a bowl and add the olive oil and seasonings.  Add a pinch of sea salt, then toss the noodles in the seasoning.
  4. Spread the shoestrings on a baking tray lined with parchment paper, allowing them room to breathe.
  5. Bake for 15 to 20 minutes, then immediately begin monitoring the potatoes to remove any burned or browning pieces every 5 minutes, until they are all baked.  No worries if they are limp when you remove them, they get crispier as they dry.  This should take about 30 minutes.
  6. Season to taste with sea salt!

Original article is here

Categories: Recipes