April 14, 2014   By Kelly Bejelly

paleo crispy noodles

When I was a kid, my then best friend who I think was named Lisa, invited me over for dinner one night.  Her mom made fried spaghetti which was everything amazing and world-altering for my eight year old self.  It was basically cooked spaghetti noodles fried in a mountain of butter until crispy and then topped with spaghetti sauce.  If there was a time when I wished I had two stomachs, it was then.  Anyhow, I have never gotten over my love of crispy noodles so I knew I had to try to make a version of Paleo crispy noodles.  You can top these with spaghetti sauce or pesto, which is my favorite way to eat them.

Before I forget, I’m finally getting to the finish line with the recipes for the book.  I’m both excited and ready to be done with the sweets! Lord, I remember this feeling when I wrote my dessert cookbook.  I couldn’t touch a cake or pie for months after it was done and I’m almost there again.  Anyhow,  I am looking for more recipe testers.  I can’t pay you, as it’s just not in the financial cards for me, but I can give you credit in my book. Yes, your name will be listed on my Thank You page  for my recipe testers.   You will have to test 3 recipes and sign a NDA.  IF you would like to do this please fill out my recipe tester form.

paleo crispy noodles

This recipe is super simple and kid approved.  If you make them with garnet sweet potatoes you will have to adjust the cooking time as the sugar content is slightly different from white-skinned sweet potatoes.  The texture of the noodles varies from crispy to chewy.  If you want 100% crispy “noodles” I’ve found the only way to do this, well besides deep frying, is to cook this in a large skillet on low for an hour.   You do have to keep an eye on it and check the noodles every 15 minutes.

paleo crispy noodles

Paleo Crispy Noodles

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Instructions

  1. Preheat your oven to 375 degrees.
  2. Coat your sweet potato noodles with the coconut oil and spices.
  3. Bake on the lower oven rack for 35 minutes. Please note the outer edges may burn. To help with this, cover with foil after 15 minutes.

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Leave A Reply

30 Comments

  • Donna
    April 14, 2014 at 12:24 pm

    Where do you get the machine that you make the potato noodles with. Love your recipes. I made the Paleo Thai Chicken Burgers. Loved it.

  • MELISSA M
    April 14, 2014 at 12:53 pm

    This recipe looks awesome!! I love sweet potatoes! And I hope you pick me to be one of your tasters!! I don’t need to be paid to eat food!!

  • Kimberly
    April 22, 2014 at 6:55 pm

    I’ve never eaten white sweet potatoes where do you get them?

    • April 22, 2014 at 9:15 pm

      My regular grocery store carries them. You can maybe try an asain market?

  • Carrie
    April 22, 2014 at 7:39 pm

    I would be willing to be a tester, I am a personal chef in the Portland area and graduate of OCI. The liink won’t accept any more applicants. I don’t know if you have closed this or it is a glitch, so I thought I would let you know.

  • Becca
    April 23, 2014 at 2:28 am

    The body of the write up says the only way to get them crispy is in a skillet on low for an hour but the instructions say to bake at 375. Which is it? Baked if pan fried?

    • April 23, 2014 at 8:48 am

      You can do either Becca. It just depends on how much time you want to manage it. It’s easier to bake it versus watch it on the stove top.

      • Lisa Spears
        December 15, 2014 at 4:26 pm

        I fried mine in a small amount of olive oil and they got really crispy. they were so good I didn’t over load the pan and didn’t turn often. it only took me 20 mins or so for the first batch. I had the heat on about 3-4, the second batch I turned the heat up to cook faster and they were crispy good. just like a chinese restaurants. yummie

        • December 27, 2014 at 7:57 pm

          Yum! I’m going to try that next time Lisa!

  • April 26, 2014 at 12:49 pm

    These look amazing! I’ve never found white sweet potatoes either and don’t own a spiralizer – but this is so making me want to run out and get one xD

    • April 27, 2014 at 9:44 am

      I recommended you get one Shonakila!

  • Sarah
    April 11, 2015 at 6:30 pm

    Just made this…oh my gosh delicious I’m in love with this recipe and could eat it all day!!!

    • April 12, 2015 at 2:56 pm

      So glad you enjoyed this recipe Sarah!

  • cari
    May 4, 2015 at 11:23 am

    Hi are the white sweet potatoes the same texture as the orange one? I just can’t get past the texture of the orange sweet potato. It’s mushy and tastes like cooked carrots which I don’t like. Tell me there’s something different about these.
    🙂
    Cari

    • May 18, 2015 at 7:28 am

      Hi Cari! They definitely cook up differently than orange flesh sweet potatoes so I would give it a try.

  • Kim
    January 10, 2016 at 1:39 pm

    Made today for the first time. Anxious to try them. I’ll have to work on oven temp and oven location. More burned that I would have hoped. Would prefer crunchy, but I’ll definitely take chewy.

  • January 12, 2016 at 9:27 am

    Are you still looking for recipe testers?

    • January 18, 2016 at 9:55 am

      No, I’m not hun! I’m not doing a book anymore 🙂