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What you need:
2–3 large russet potatoes
Oil for frying (or air frying!)
Salt & seasoning of choice
How-to:
Peel potatoes if you like, then use a spiralizer, vegetable peeler, or mandoline to cut into thin ribbons or curly spirals.
Soak in cold water for 15–30 min to remove excess starch.
Drain and pat dry really well.
Deep fry at 350°F (175°C) in small batches until golden and crisp.
Or air fry at 400°F (200°C), tossing in a little oil, for 10–15 min, shaking halfway.
Toss with salt, or try seasonings like:
Sour cream & onion
BBQ spice blend
Garlic parmesan
Sea salt + vinegar powder
🧂 Dipping Sauce Ideas:
Garlic aioli
Spicy ketchup
Ranch or herbed yogurt dip
Cheese sauce (cheddar, gruyère, or blue cheese vibes)
Wanna go wild and make a loaded version with cheese, jalapeños, or bacon crumbles? Or something global like masala-spiced potatoes or Korean honey-butter chips? Just say the word — I got ideas. 😏
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