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Spicy Sweet Potato Strings

by Ali Maffucci from Inspiralized

These spicy sweet potato strings are a healthier way to enjoy shoestring chips. This veggie side is particularly good with burgers.

From the book

Ali Maffucci


The spiralizer can easily be used to make curly, thick-cut, or shoestring chips. You can fry them or bake them in the oven to re-create your favourite fast food. But there’s nothing special about that, is there? These sweet potato strings are different, though. I call them ‘strings’ because they’re meant to be floppier and not quite as crisp as typical chips. These strings are perfect for topping burgers or salads, or for eating as a side dish!

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1 large sweet potato, peeled, spiralized with Blade C
2 tbsp olive oil
1 tbsp onion powder
2 tsp cayenne pepper
2 tsp chilli powder

Essential kit

You will need a spiralizer.


Preheat the oven to 200°C/400°F. Spread the sweet potato noodles on two large baking sheets, drizzle with olive oil, and toss to coat well. Season generously with salt, the onion powder, cayenne pepper, and chilli powder and toss again. Spread in an even layer.

Bake for 15 minutes, then flip and bake another 10-15 minutes or until the strings reach your preferred crispness.

Tip: Prior to baking the sweet potato noodles, be sure to cut them into smaller pieces, no longer than 7.5cm. To make these a bit crisper, blanch them for a minute in boiling water, then spread them in an even layer and bake at 230°C/450°F.

Nutritional information

Serving size: ⅕ recipe, Calories: 97, Fat: 5g, Carbohydrates: 11g, Salt: 0.1g, Protein: 1g, Sugar: 3g

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