Wingstop Sugar Fries
A lightened copycat of Wingstop's sweet-and-savory sugar fries ā hand-cut Russet fries air-fried crisp, then tossed in a cinnamon-free sweet-spiced seasoning made with a granulated sugar substitute (Swerve) for a low-carb version.
ā±ļø Prep: 15 minš³ Cook: 25 min
Nutritionper 100 gāŗ
120
Calories
2g
Protein
18g
Carbs
4g
Fat
Ingredients
| 2 (about 400 g total) | Russet potatoes |
| 1/2 Tbsp (8 g) | olive oil (or your choice of oil) |
| 1/8 teaspoon | salt |
| 1 Tbsp (12 g) | Swerve Granular (or a granulated sugar substitute) |
| 1/2 Tbsp (6 g) | Swerve Brown (or a granulated brown sugar substitute) |
| 1/2 teaspoon | black pepper |
| 1/2 teaspoon | paprika |
| 1/4 teaspoon | chili powder |
| 1/4 teaspoon | garlic powder |
| 1/4 teaspoon | salt (for seasoning) |
Instructions
- Wash and dry 2-3 potatoes (about 400 g total).
- Cut the end off each potato to create a flat surface. Place the cut side down and cut the potato vertically into 4-5 pieces ā the more cuts, the thinner the fries.
- 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, drizzle with the olive oil and sprinkle with salt. Toss to fully coat.
- Place the fries in an air fryer and cook at 200Ā°C (400Ā°F) for 20-25 minutes, shaking halfway through. (Cook times vary between air fryers ā 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 done, return them to the large bowl and sprinkle with the seasoning. Toss until evenly coated (some spices may not fully stick, and that's fine).
Notes: One serving = half the recipe. To bake instead, follow the same steps but bake on a wire rack or grated baking sheet at 230Ā°C (450Ā°F) for 15-20 minutes (longer depending on how thin you cut them); flip/stir often if baking directly on a sheet.