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.
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.
- 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.
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