This post contains affiliate links. Click here to read my affiliate policy.
Last Updated on December 6, 2020
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 (even my all time favorite paleo sex in the pan recipe)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.
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
- 1 large white sweet potato, peeled and spiralized
- 3 Tbsp coconut oil, melted
- 1/2 tsp sea salt
- 1/2 tsp black pepper, optional
- Preheat your oven to 375 degrees.
- Coat your sweet potato noodles with the coconut oil and spices.
- 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.
© 2011-2014, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.
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.
Hi Donna! I got it from Amazon 🙂 Here is a link to it http://amzn.to/GRdecW
hi do the spiralisers also do slices?
I don’t think so hun.
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!!
Aw, thanks so much Melissa!
I’ve never eaten white sweet potatoes where do you get them?
My regular grocery store carries them. You can maybe try an asain market?
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.
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?
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.
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
Yum! I’m going to try that next time Lisa!
This is incredibly awesome! Yet another reason I need to purchase a spiralizer 🙂
You won’t regret it Madison!
LOVE and pinned!!!
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
I recommended you get one Shonakila!
Just made this…oh my gosh delicious I’m in love with this recipe and could eat it all day!!!
So glad you enjoyed this recipe Sarah!
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.
Hi Cari! They definitely cook up differently than orange flesh sweet potatoes so I would give it a try.
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.
Sorry you had issues Kim.
Are you still looking for recipe testers?
No, I’m not hun! I’m not doing a book anymore 🙂