Recipe for vegan, super crispy Potato Twisters served with an Avocado Coriander Dip. It's a healthy alternative to the traditionally fried twisters because these are baked in the oven!
I love the potato twisters (or tornado potatoes, spiral potatoes, twisted chips or ribbon fries - whatever you want to call them!) you can get at winter markets here. But they are usually fried in oil. So these homemade Potato Twisters are a much healthier alternative because they are baked in the oven. Yet, they are perfectly crispy.
For this occasion, I even got out my Spiral Slicer from the very back of the pantry. I haven't been using it a lot lately. It's shame really because ribboned or spiralized veggies are so cute!
The Ingredients for Potato Twisters
These Oven-Baked Potato Twisters are actually super easy to make. You'll only need 5 ingredients:
- Potatoes
- Olive oil
- Salt
- Paprika Powder
- Curry Powder
Of course, you can also make an executive decision and opt for different spices. I'd imagine they would be great as well with rosemary or a cheesy version with Nutritional Yeast? Or how about Za'atar? So many options!
How to make Potato Twisters
Step 1: Peel the potatoes and make some potato twisters using the ribbon attachment of a Spiralizer.
Step 2: Put the potato twisters in a bowl and add in the oil, salt, paprika, and curry powder. Mix well until they are evenly coated.
Step 3: Place the twisters on a baking sheet without overlapping each other. You might have to use two baking sheets.
Step 4: Bake them in the oven for 15-20 minutes. Keep an eye on them to prevent them from browning too much.
Enjoy!! :) I've served these Potato Twisters with an amazing Avocado Coriander Dip.
Serve them with ...
I've made a super simple Avocado Coriander Dip consisting of an avocado, lemon juice, salt, and coriander - all mashed up, boom, done. Super easy, so good and perfect for the crispy potato twisters.
Here are even more dipping ideas:
- smoky & meaty tomato dip
- cilantro lemon sunflower seed dip
- vegan tartar sauce
- roasted pumpkin hummus
Hope you enjoy! Let me know what you think!
Crispy Potato Twisters with an Avocado Coriander Dip
Ingredients
Ingredients for the Crispy Potato Twisters
- 3 large potatoes
- 2 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon paprika powder
- ½ teaspoon curry powder
Ingredients for the Avocado Coriander Dip
- 1 avocado
- 1 tablespoon chopped coriander (cilantro)
- 2 teaspoons lemon juice + more to taste
- ¼ teaspoon salt + more to taste
Instructions
- Pre-heat the oven to 430°F/220°C.
- Peel the potatoes and make some potato twisters using the ribbon attachment of a Spiral Slicer.
- Put the potato twisters in a bowl and add in the oil, salt, paprika, and curry powder. Mix well until they are evenly coated.
- Place the twisters on a baking sheet without overlapping each other. You might have to use two baking sheets.
- Bake them in the oven for 15-20 minutes. Keep an eye on them to prevent them from browning too much.
- For the Avocado Dip: Pit and peel the avocado. Mash the avocado with a fork, add the lemon juice, salt, and coriander and mix well. Enjoy with the Potato Twisters.
Nutrition
This post was first published on January 7, 2015. Updated on December 4, 2018.
Bonnie says
Ooh, these look so good! They look super crispy - I didn't know you could get them that way in the oven. :) I have been using my mandonline to make potato crisps but now I want to try spiral shapes.
bianca says
Yeah, in the oven it takes some time but I still prefer it to the fried counterpart. And together with the dip these potato twisters were heaven. Yumm. You're potato crisps sounds lovely!
Penny says
I just recently bought a spiralizer and love it. My first attempt at sweet potato fries where soggy.
Maybe to much oil and not spread out enough on the cookie sheets. What tempeture did you cook yours at?
bianca says
Hihi, I love mine as well! :D I haven't tried these with sweet potatoes yet, I used normal potatoes. But I've made some sweet potato fries before and noticed that they stay a bit softer than normal potatoes. When they get soggy, my guess would be to use less oil and leave them in the oven a bit longer? :) My oven's maximum heat is 250°C (about 482°F), which is what I used.
Greg @Full of Beans says
Oh, these look wonderful. The crispy potato snack with out frying is a bit of a "holy grail", you know? We will have to give these a try. That tip about maximum temp is a good one. We have tried in the past but not that hot.
Thanks for this one! Lovely photos, too. :-)
bianca says
Thank you so much Greg! It would be much faster to fry them but I'm not a fan of the excess oil. They take quite some time in the oven! Also try to make them evenly thin, because otherwise some would be soggy while the other ones ending burned.