Korean Tornado Potatoes

Thinly sliced potatoes are spiraled on a skewer, coated with spicy Korean-style seasonings, and baked until crispy and golden for a unique and addictive take on the classic potato chips.

Instructions

1. 1

   In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.

2. 2

   Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don’t have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.

3. 3

   Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.

4. 4

   Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).

5. 5

   Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.

6. 6

   While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.

7. 7

   Enjoy!

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