Crispy Spiral Potato Bites
Crispy Spiral Potato Bites with Chipotle Mayo (Vegan)
These crispy spiral potato bites are the kind of snack that disappears off the plate before you can sit down. Thin spiralized potato strands wrapped into golden nests, double-fried until they shatter, and served with a smoky chipotle mayo dip. Vegan, gluten free, and absolutely addictive.
One russet potato makes 2 to 3 bites, so plan for 4 medium potatoes if you are feeding 2 or 3 people. The technique is simple: spiralize, wrap, fry low, rest, fry hot. The double fry is what makes them ridiculously crunchy.
Why You Will Love These Crispy Spiral Potato Bites
- Shatter-crisp texture from the double fry method
- Just 5 ingredients for the bites plus a simple chipotle mayo dip
- Naturally vegan and gluten free, no flour or batter needed
- Make-ahead friendly with the first fry done in advance
- That smoky chipotle mayo works on everything from tacos to roasted veggies
How to Make Crispy Spiral Potato Bites (Full Recipe in Recipe card below)
Run the peeled potatoes through a spiralizer using the thinnest noodle blade. The thinner the strands, the crispier the result.
Take a small handful of strands and wrap tightly around a carving fork, 2 skewers, chopsticks, or the prongs of a regular fork.
Fry the wrapped nests gently in oil until pale and just set. Do not brown them. This first fry cooks the potato through without coloring.
Whisk together vegan mayo with finely chopped chipotle peppers in adobo and a generous amount of your seasoning blend.
Crank the oil up high and refry the rested nests until deep golden and crisp all the way through.
Tips for the Crispiest Spiral Potato Bites
- Always soak and dry. Wet potatoes equal soggy fries.
- Use a thermometer. Oil temperature is everything for crispy fried potatoes.
- Do not skip the double fry. First fry cooks, second fry crisps.
- Fry in small batches. Two or three nests at a time keeps the oil hot.
- Salt while hot. It sticks better straight out of the oil.
Easy Variations
- Sweet potato bites: Swap russets for sweet potatoes
- Garlic herb: Toss in melted vegan butter, garlic, and thyme
- Truffle parmesan: Drizzle with truffle oil and extra vegan parm
- Air fryer method: Spray with avocado oil and air fry until crisp and golden
Storage and Reheating
Store leftover spiral potato bites in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer until crisp again. Do not microwave them.
To make ahead, complete only the first fry in advance. Hold at room temperature on a wire rack and do the second fry just before serving.
One medium russet potato makes 2 to 3 spiral bites. For 2 to 3 servings, plan on 4 potatoes total.
Russet potatoes are best because of their high starch and low moisture content. Yukon golds work but turn out denser. Avoid waxy red potatoes.
The air fryer is the best non-fry option. Spray nests with avocado oil and air fry until crisp and golden, flipping halfway. Baking works too but the texture will not be quite as shatteringly crisp.
Yes, after the first fry only. Freeze on a tray, transfer to a bag, then deep fry from frozen until golden.
More Crispy Vegan Snack Recipes You Will Love
- Crispy Vegan Potato Balls with Sriracha Mayo
- Crispy Japanese-Style Long Fries
- Crispy Smashed Potatoes with Garlic-Chili Butter
- Bata Harra Fries (Spicy Lebanese-Style Fries)
- Crispy Smashed Potato Cups
- Crispy Veggie Balls
Crispy Spiral Potato Bites
Ingredients
For the spiral potato bites
- 4 medium russet potatoes, each makes 2 to 3 bites
- Avocado oil, for frying (about 4 cups / 1 L)
- Sea salt, to taste
- 2 tbsp vegan parmesan, for garnish
- 2 tbsp fresh parsley, finely chopped
For the chipotle mayo
- 1/2 cup 120 g vegan mayo
- 2 chipotle peppers in adobo, finely chopped, plus 1 tsp adobo sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Instructions
- Peel and trim potatoes. Run through a spiralizer using the thinnest noodle blade, or cut into very thin matchsticks with a sharp steak knife.
- Soak strands in cold water for 10 minutes. Drain and pat completely dry with a kitchen towel.
- Wrap small handfuls of strands tightly around 2 skewers or a fork to form egg-sized nests.
- Heat 2 inches of avocado oil to 300°F (150°C). Fry nests in batches of 2 to 3 for 3 to 4 minutes until pale and set. Drain on paper towels and rest.
- Whisk together vegan mayo, chopped chipotle peppers, adobo sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Taste and add more seasoning if desired.
- Increase oil to 375°F (190°C). Refry nests in batches for 2 to 3 minutes until deep golden and crisp.
- Drain, salt immediately, top with vegan parmesan and parsley, and serve hot with chipotle mayo.
Notes
