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Paleo Crispy Noodles

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Last Updated on December 6, 2020

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  (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.

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
Yield: 2

Paleo Crispy Noodles

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes


  • 1 large white sweet potato, peeled and spiralized
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper, optional


  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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Tuesday 12th of January 2016

Are you still looking for recipe testers?

Kelly Bejelly

Monday 18th of January 2016

No, I'm not hun! I'm not doing a book anymore :)


Sunday 10th of January 2016

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.

Kelly Bejelly

Monday 18th of January 2016

Sorry you had issues Kim.


Monday 4th of May 2015

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

Kelly Bejelly

Monday 18th of May 2015

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


Saturday 11th of April 2015

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

Kelly Bejelly

Sunday 12th of April 2015

So glad you enjoyed this recipe Sarah!


Saturday 26th of April 2014

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

Kelly Bejelly

Sunday 27th of April 2014

I recommended you get one Shonakila!

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