Baked Herbed Spiral Fries Recipe | Yummly
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Baked Herbed Spiral Fries

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These addictive sweet potato chips are spiced with cumin and chipotle chile powder. They come out of the oven crispy, chewy and tender!


  • 2 sweet potatoes (medium, 6”x 2”/approx. 1 pound)
  • 3 tablespoons oil (such as safflower or canola, divided)
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon chipotle chile powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 cup light mayonnaise
  • 2 1/2 teaspoons chipotles in adobo (minced, canned Zest of ½ lime)
  • 1 tablespoon lime juice
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    1. Trim the ends off potatoes and cut (if necessary) to fit spiralizer attachment. Use the spiral slice blade (small core) and peeling blade to make potato spirals. Cut spirals into individual rounds by cutting through one side of the spiral. Soak
    2. potatoes in a bowl of cold water for 1 hour to remove some starch. Drain and rinse the potato rounds and spread out on a clean kitchen towel. Pat the tops dry with another towel.
    3. Preheat oven to 400 degrees F. Arrange two oven racks to the bottom and upper thirds of the oven. Drizzle a teaspoon of oil onto each of two large baking sheets. Rub the oil around with a paper towel. Place baking sheets in oven to preheat.
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