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Spicy Old Bay® Skinny Fries

Rated as 4.75 out of 5 Stars

"Leave that bag of frozen french fries in the freezer because these fries are just about as easy to make. They just might become your new favorite fries. An ice-cold bottle of beer is the perfect side kick."
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Ingredients

29 m servings 216 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil; spray with cooking spray.
  2. Mix oil, seafood seasoning, onion powder, hot sauce, and garlic powder together in a bowl.
  3. Cut potatoes into spirals using a spiralizer fitted with a large shredder blade; snip long spirals into smaller lengths.
  4. Place potatoes into a large bowl; drizzle with oil mixture. Toss until potatoes are evenly coated.
  5. Spread coated potatoes in a single layer onto the baking sheets, leaving 1/4-inch of space between potato spirals.
  6. Bake in the preheated oven until bottom of potatoes are browned, 8 to 9 minutes. Flip potatoes with a spatula. Bake until potatoes are browned and crisp on top, about 6 minutes.
  7. Sprinkle malt vinegar and sea salt over potatoes.

Footnotes

  • Cook's Notes:
  • We like our food a little spicier, so I substitute extra virgin olive oil with chile oil. If you don't like the idea of malt vinegar, you can serve with traditional ketchup.
  • There are many brands of spiralizers. The chipper (large shredder) blade referred to in this recipe is from the Paderno® brand.

Nutrition Facts


Per Serving: 216 calories; 7.1 g fat; 35.1 g carbohydrates; 4.3 g protein; 0 mg cholesterol; 719 mg sodium. Full nutrition

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Reviews

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These were a nice change from plain old fries. For ease of preparation and to save time I used frozen extra-crispy fast food fries and just sprinkled on the seasonings and baked per package dir...

Mouthwateringly delicious! I had to use apple cider vinegar to keep it gluten free, and can see where the malted version would just knock this out of the park. I had to cook mine about 20 minute...

less salt.