Ingredients
Scale
- 2 small russet potatoes
For Sour Cream & Onion seasoning:
- 1 Tbsp. nutritional yeast
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. dried chives
- 1/4 tsp. dried parsley
- 1/4 tsp. sea salt
Equipment needed:
- Kitchen Aid Stand Mixer
- Spiralizer attachment
- 4 skewers
Instructions
- Preheat your oven to 350 degrees.
- Combine the seasoning ingredients together until well blended. You might need to gently blend it if you have larger granules.
- Attach your spiralizer to your Stand Mixer according to your machine’s instructions.
- Secure your potato and at the speed of 4, spiralize your potato. Go tornado fries!
- Cut each potato in half. Toss in small amount of oil just to lightly coat and sprinkle the seasoning over the potato.
- Place a skewer through the potato, making sure that you are going through the flesh, not the hole created in the middle. This will secure it on the skewer. Gently push down until the potato is like an open accordian. Repeat for all potatoes halves.
- Place on a parchment paper-lined baking sheet and bake for 25-30 minutes or until desired crispness is attained.
Nutrition
- Serving Size: 1 Baked Tornado Fries
- Calories: 115
- Sugar: 1.4g
- Sodium: 125mg
- Fat: 3.6g
- Carbohydrates: 18g
- Fiber: 3.2g
- Protein: 3g
