Copycat Wingstop Fries
A healthier spin on the infamous Wingstop fries.
Servings: 2 servings
Calories: 180kcal
Ingredients
- 2 Russet Potatoes about 400g total
- 1/2 Tbsp 8g Olive Oil, or your choice of oil
- 1/8 tsp Salt
Copycat Wingstop Fries Seasoning
- 1 Tbsp 12g Swerve Granular (or a granulated sugar substitute)
- 1/2 Tbsp 6g Swerve Brown (or a granulated sugar substitute)
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 1/4 tsp Chili Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Salt
Instructions
- Wash and dry 2-3 potatoes (about 400g total).
- Begin by cutting the end off each potato to create a flat surface. Place the cut side down and cut the potato vertically into 4-5 pieces. The more you cut here, the thinner your fries will be.
- Divide the potato in half, keeping the sliced pieces stacked, and place the middle of the potato face down.
- Finally, slice lengthwise and you're done.
- Add the cut potatoes to a large bowl and drizzle with the olive oil and sprinkle with salt. Toss to fully coat all the potatoes.
- Place the fries in an air fryer and cook at 400 for 20-25 minutes, shaking halfway through. (Different air fryers may have different cook times. Keep an eye on the fries to avoid burning.)
- While the fries cook, mix the seasoning ingredients in a small bowl. When the fries are cooked, place them back in the large bowl and sprinkle with the seasoning. Toss the fries until evenly coated. (Some of the spices may not fully stick, and that's fine.)
Notes
- One serving = half the recipe
- If you want to bake these fries, follow the same steps but bake on a wire rack or grated baking sheet at 450F for 15-20 minutes (or longer depending on how thin you cut the potatoes). If you bake them directly on a baking sheet, you'll want to flip/stir often to get them crispy. Don't be afraid to overcook, just don't burn them to a crisp.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 44g | Protein: 4g | Fat: 4g