Crispy Baked Shoestring Sweet Potato Fries

Shoestring baked sweet potato fries- these are SO good!


I recently bought a Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer
on Amazon.. and since then I have been hooked on slicing all the veggies I can think of!



Today I am showing my favorite new snack (and baby B’s new favorite)- Crispy Baked Shoestring Potato Fries!

These are so delicious, so easy to make, and take less than 30 minutes, start to finish.

They are crunchy, slightly sweet, a little salty, and you won’t be able to stop eating them!

But who cares, it works on most low carb diets and is FAR healthier than french fries!



it takes just 30 minutes to make these delicious, addictive and healthy shoestring sweet potato fries!


The number one thing to remember when making these is that you need to cut your sweet potatoes so that it has a flat surface on both sides. If you don’t, the slicer won’t grab the potato well and can slip and slide off the prongs.

If you slice it so there are two flat sides on each end, it will work fabulously!

Also be sure to push down on the slicer. It has gentile suction cups that keep it from moving all over your table or workspace. GENIUS!






shoestring baked sweet potato fries are a quick, healthy and delicious snack!



I hope you love snacking on these crunchy fries as much as my family does- they are so good! AND good for you!!



Crispy Baked Shoestring Sweet Potato Fries
Prep time
Cook time
Total time
Serves: 2 servings
  • 1 large sweet potato
  • 2tbsp olive oil
  • celtic sea salt, to taste
  1. Preheat oven to 400 degrees
  2. Slice the ends of your sweet potatoes to be a flat surface.
  3. Put one end of the sweet potato on the small sliced prong, and the other end on the spiky fingers.
  4. Slowly crank the slicer, it will slice the potato as you crank!
  5. I like to crank the slicer right over a baking sheet so there is no cleanup.
  6. Discard the small core of the sweet potato.
  7. Toss slices of potato in olive oil and sprinkle with celtic sea salt.
  8. Bake for 25 minutes, or until crispy.
  9. Serve warm and enjoy!
Nutrition Information
Serving size: ½ sweet potato




If you’re interested in another dish I’ve made with my veggie slicer, check out this SUPER delicious zucchini, pine nut and cranberry paleo pasta:

zucchini pine nut and cranberry paleo pasta- this is so delicious, easy to make, and completely grain free!

crispy shoestring sweet potato fries- these are SO good and easy to make!


32 thoughts on “Crispy Baked Shoestring Sweet Potato Fries”

  1. Tried this as well. I’m in the camp of “it’s tricky to bake them right”. Maybe just used too much olive oil?
    It took me at least 40-45 minutes to get them right, including some broiling action. However once they were done they were great! It just takes a lot of work and attention for a relatively small batch.

    Tried mine with come cayenne and garlic salt.

  2. i have the paderno slicer, and learned tonight by making this recipe that it works wonders. i have tried zoodles before, and wasn’t really impressed. but these fries are awesome! i had to keep an eye on them and stir them to be sure they were browning and crisping evenly, and they turned out crispy, salty, and delicious. thank you for sharing 🙂

  3. My mother had gotten this slicer for me for Christmas and it’s been sitting in my closet, I’m so happy I came across this because I love that I was finally able to use it and the sweet potato is delicious , thank you for sharing

      1. Very excited to try this recipe. This will be the first zoodles I make I just bought a spiralizer. Is the sweet potato raw when you spiralize it?

  4. It took mine a bit over 30 minutes to just start to get crispy, and a couple of minutes after that many of them around the edges were burned. Guess it’s a recipe where you have to watch the pan carefully. (I did also use refined coconut oil since it’s more stable at higher heats.) The ones that I managed to get off the pan still orange were delicious.

    1. I did use the smallest slicer. Because all ovens can be different, I suggest watching them pretty closely. You might also have to toss them while baking to help prevent burning. I know in my old oven I got weird hot spots, so I had to stir them more often.

    1. If they are burning, I’d bake them a bit longer at a lower temperature and then just quickly broil them to make them crunchy. Since all ovens are different, you might need to adjust it.

  5. Made them last night! They’re a hit! My mom gifted me one of those handy contraptions last summer and I haven’t used it enough – this recipe will ensure I use it often!!

  6. I just made these tonight and they were so good! also to chime in on the convo above i just cooked my odd bits of sweet potato that weren’t spiralized in the same pan on the side, they tasted good too 🙂 Finally a way to get crispy sweet potato fries!

  7. I love my Spirooli and have been making sweet potato fries for a while. However, after much use it broke and was replaced immediately with another one. It turns out that the newer models are made of very cheap plastic and don’t hold up well to the sweet potato and it broke. We contacted the seller and he gave us our money back, but I would have preferred having a Spirooli that worked!!! Have you discovered a heavy duty model that holds up to the sweet potato and other hard roots?

  8. I made these today 🙂 I have the same slicer and it was my first time using it! Mine tended to come out in more band like spirals, as if it wasnt completely separating them. I could pull them apart by hand but they wernt like yours :/ Is there any tricks or ideas you have for best placement, potato size, cranking technique?

    1. I just did them again tonight with purple sweet potatoes. They were long like band spirals- I just cooked them a bit longer and added a bit more olive oil and it made them so crunchy it just broke apart for my kids. Also, I found if you push harder, you’ll get a bit of a thicker fry (which I like), and if the potato is slightly off center you’ll get them to be more like arcs than a spiral.

  9. Those shoestring sweet potato fries stopped me in my tracks on Foodgawker. Pinned to my “exceptional vegetable” Pinterest board. I’m going to make these very soon. I plan to by the veggie slicer right away. Thanks for the great recipe!

  10. I do plan on making these soon but I have to buy a potato slicer. I might be able to use my Kitchen Aid. I cringed when you said discard the core of the sweet potato. Why not throw them in the freezer until you have enough and then cook them another way?

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