These crispy zucchini tacos pair tender oven-baked zucchini with zesty slaw and vegan crema for a Tex-Mex dinner with so many layers of texture and flavour!
Some people think that veganism means limited options. I think the opposite: going vegan has introduced so many new options to my dinners. Take tacos, for example. Instead of just filling tortillas with meat (yawn), I can choose from Vegan Birria Tacos , Crispy Cauliflower Tacos with Chipotle Crema , BBQ Chickpea Tacos , and these crispy zucchini tacos on Taco Tuesday. So! Many! Choices!
If you like zucchini fries, then you’re going to love these zucchini tacos. The zucchini is breaded to make it crispy on the outside, but it’s baked in the oven to make it tender in the middle.
The brine and crunch of the kale cabbage slaw , creaminess of the avocados (or as I call them, God’s gift to man), and the silky texture and lime-y flavour of the crema make this the ultimate loaded taco treat.
Zucchini tacos—who knew?!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Crispy Zucchini:
- Zucchini – Don’t use the extra-large zucchini you often find in the garden at the end of the summer. It doesn’t taste as good and the seeds are large and tough!
- Gluten-free all-purpose flour – Or use regular all-purpose flour.
- Almond milk – Or another plant-based milk you have on hand.
- Salt
- Ground black pepper
- Garlic powder
- Crushed red pepper flakes
- Gluten-free bread crumbs – Swap in regular bread crumbs if you prefer.
Kale Cabbage Slaw:
- Kale – Any variety will work here!
- Carrots – Save yourself some time and buy a bag of pre-shredded carrots.
- Purple/red cabbage – If you can’t find it, green cabbage is fine too.
- Apple cider vinegar
- Coconut sugar – Or granulated sugar.
- Sea salt and ground black pepper
- Extra-virgin olive oil
Lime Crema:
- Vegan Greek yogurt or mayo – Use homemade vegan mayo or store-bought.
- Lime juice
- Garlic
- Sea salt and ground black pepper
- Chipotle chili in adobo – This is optional, but it adds a nice smoky heat to the crema.
- Paprika
- Almond milk – Or another plant-based milk.
Tacos:
- Jalapeño – Skip these if you prefer your tacos milder!
- Pickled onions
- Avocado
- Parsley – You can substitute cilantro if you’d like.
- Limes
- Tortillas
Are Tortillas Usually Vegan?
Yes, most tortillas are vegan. That said, you should double-check the ingredient list just in case, as some brands use lard or other animal byproducts.
How to Make Crispy Zucchini Tacos
To get a head start on this recipe, you can make the slaw and crema a day in advance.
- Prepare . Preheat your oven to 450ºF and line a baking sheet with parchment paper or a silicone mat. Cut the zucchini into three-inch spears.
- Set up a dredging station . In a shallow bowl, whisk all of the batter ingredients together except the bread crumbs. Place the bread crumbs in a second shallow bowl.
- Coat the zucchini . Dip the zucchini into the batter, tapping off the excess. Then, coat the zucchini in the breadcrumbs and place them on the prepared baking sheet.
- Bake . Place the baking sheet in the oven and bake for 25 minutes, or until the zucchini is crispy on the outside and tender on the inside.
- Make the slaw . Toss all of the slaw ingredients in a mixing bowl and set aside.
- Make the crema . Blend the crema ingredients in a small food processor or with an immersion blender . Add a tablespoon of water at a time to thin, if needed, then season with salt and pepper. Refrigerate until you’re ready to assemble.
- Warm the tortillas. Heat a teaspoon of oil in a skillet set over medium heat, then add a tortilla. Once brown spots appear and the tortilla starts to get puffy, flip and cook the other side. Repeat with the remaining tortillas.
- Assemble . Add the slaw, zucchini, and avocado to the tortillas, then drizzle with the crema and add other toppings, as desired.
Tips for Success
These simple tips will help you make sure your crispy zucchini tacos turn out perfect!
- Don’t line the baking sheet with foil. The zucchini will stick! Parchment paper or a silicone mat are best.
- Cut the zucchini into uniform pieces. This ensures that it will all be done baking at the same time.
- Cook the zucchini right before serving. While the slaw and crema are great for making in advance, the zucchini will be crispiest if it’s baked right before you assemble the tacos.
Variations
These tacos are super versatile and can be customized to suit your tastes. Here’s some inspiration:
- Instead of tortillas, you can serve assemble these tacos as lettuce cups.
- Swap the crema for my Easy Mango Basil Salsa or Restaurant-Style Blender Salsa .
- Use crunchy hard taco shells instead of the soft ones for extra texture.
- For more summery goodness, top the tacos with a rainbow of heirloom tomatoes.
How to Store Leftovers
If you have leftovers, it’s best to store each component separately, rather than assembling the tacos and then storing them. This will help ensure everything retains its texture!
Reheat the zucchini in a 400ºF oven to restore some of its crispiness, or use a microwave if you’re in a time crunch. Then, assemble the tacos and serve.
Can This Recipe Be Frozen?
No, this is not a recipe that freezes well. If you’d like a freezer-friendly taco option, try my Sweet Potato and Black Bean Tacos ; the bean and potato filling can be frozen.
More Zucchini Recipes
- Vegan Zucchini Muffins
- Easy Vegan Zucchini Bread
- Lemon Garlic Grilled Zucchini
- Pesto Zucchini Noodles with Burst Cherry Tomatoes
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Crispy Zucchini
- 1 lb zucchini
- ¾ cup all purpose gluten free flour mix , or regular flour
- ¾ cup almond milk , or any other non-dairy milk
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- 1 cup gluten free bread crumbs , (seasoned with salt and pepper) or regular breadcrumbs
Kale Cabbage Slaw
- 2 cups shredded kale
- 2 cups shredded carrots
- 2 cups shredded purple/red cabbage
- ¼ cup apple cider vinegar
- 1 tablespoon coconut sugar , or cane, brown or organic white sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
Lime Crema
- ¼ cup thick vegan Greek yogurt , or mayo
- 1 teaspoon lime juice
- ½ tsp finely minced garlic
- sea salt and ground black pepper to taste
- 1 chipotle chili in adobo , finely minced (optional, adds lots of spice and flavour)
- ½ teaspoon smoked paprika
- 1 tablespoon almond milk , or any other non-dairy milk
Tacos
- 1 teaspoon olive oil
- 3/4 of a small jalapeño , sliced (about 1 ½ teaspoons) (optional)
- Pickled onions , optional
- ½ ripe avocado , sliced
- 2 tablespoons parsley , chopped
- 2 limes , sliced into wedges for garnish and fresh squeeze over tacos
- 4 tortillas , or soft tacos
Instructions
Tacos
- Preheat oven to 450°F/230℃.
- Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper, NOT foil.
- Cut the zucchini into spears about 3 inches long and 1 inch wide, roughly. You can do this by cutting it like you would a potato into wedges.
- In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.
- Toss the zucchini in the mixture one at a time, shaking off excess batter. Then, dip the zucchini into the breadcrumbs to coat, then place onto the baking sheet.
- Repeat until all of the zucchini spears are coated and lined up on the baking sheet. Ensure to leave a bit of space between each spear so they bake, but don’t steam.
- Bake for 25 minutes.
- Remove from oven. Set aside.
Kale Cabbage Slaw
- Mix all the ingredients for the slaw together while the zucchini is baking. Let it sit on the counter, or in the fridge if not using immediately, while everything else is being made so all the flavours can marry together.
Lime Crema
- While zucchini is baking, in a small food processor or with an immersion blender , blend all the ingredients together. Add a tablespoon or water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready, or in a small bowl to spoon over tacos.
To Assemble Tacos
- Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
- Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.
- Layer with slaw, crispy zucchini and avocados over the soft taco shells. Add other toppings here if so desired.
- Drizzle the tacos with the lime crema.
- Serve with limes to squeeze over for a fresh burst of flavour. Enjoy!
Notes
These crispy zucchini tacos pair tender oven-baked zucchini with zesty slaw and vegan crema for a Tex-Mex dinner with so many layers of texture and flavour!
Some people think that veganism means limited options. I think the opposite: going vegan has introduced so many new options to my dinners. Take tacos, for example. Instead of just filling tortillas with meat (yawn), I can choose from Vegan Birria Tacos , Crispy Cauliflower Tacos with Chipotle Crema , BBQ Chickpea Tacos , and these crispy zucchini tacos on Taco Tuesday. So! Many! Choices!
If you like zucchini fries, then you’re going to love these zucchini tacos. The zucchini is breaded to make it crispy on the outside, but it’s baked in the oven to make it tender in the middle.
The brine and crunch of the kale cabbage slaw , creaminess of the avocados (or as I call them, God’s gift to man), and the silky texture and lime-y flavour of the crema make this the ultimate loaded taco treat.
Zucchini tacos—who knew?!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Crispy Zucchini:
- Zucchini – Don’t use the extra-large zucchini you often find in the garden at the end of the summer. It doesn’t taste as good and the seeds are large and tough!
- Gluten-free all-purpose flour – Or use regular all-purpose flour.
- Almond milk – Or another plant-based milk you have on hand.
- Salt
- Ground black pepper
- Garlic powder
- Crushed red pepper flakes
- Gluten-free bread crumbs – Swap in regular bread crumbs if you prefer.
Kale Cabbage Slaw:
- Kale – Any variety will work here!
- Carrots – Save yourself some time and buy a bag of pre-shredded carrots.
- Purple/red cabbage – If you can’t find it, green cabbage is fine too.
- Apple cider vinegar
- Coconut sugar – Or granulated sugar.
- Sea salt and ground black pepper
- Extra-virgin olive oil
Lime Crema:
- Vegan Greek yogurt or mayo – Use homemade vegan mayo or store-bought.
- Lime juice
- Garlic
- Sea salt and ground black pepper
- Chipotle chili in adobo – This is optional, but it adds a nice smoky heat to the crema.
- Paprika
- Almond milk – Or another plant-based milk.
Tacos:
- Jalapeño – Skip these if you prefer your tacos milder!
- Pickled onions
- Avocado
- Parsley – You can substitute cilantro if you’d like.
- Limes
- Tortillas
Are Tortillas Usually Vegan?
Yes, most tortillas are vegan. That said, you should double-check the ingredient list just in case, as some brands use lard or other animal byproducts.
How to Make Crispy Zucchini Tacos
To get a head start on this recipe, you can make the slaw and crema a day in advance.
- Prepare . Preheat your oven to 450ºF and line a baking sheet with parchment paper or a silicone mat. Cut the zucchini into three-inch spears.
- Set up a dredging station . In a shallow bowl, whisk all of the batter ingredients together except the bread crumbs. Place the bread crumbs in a second shallow bowl.
- Coat the zucchini . Dip the zucchini into the batter, tapping off the excess. Then, coat the zucchini in the breadcrumbs and place them on the prepared baking sheet.
- Bake . Place the baking sheet in the oven and bake for 25 minutes, or until the zucchini is crispy on the outside and tender on the inside.
- Make the slaw . Toss all of the slaw ingredients in a mixing bowl and set aside.
- Make the crema . Blend the crema ingredients in a small food processor or with an immersion blender . Add a tablespoon of water at a time to thin, if needed, then season with salt and pepper. Refrigerate until you’re ready to assemble.
- Warm the tortillas. Heat a teaspoon of oil in a skillet set over medium heat, then add a tortilla. Once brown spots appear and the tortilla starts to get puffy, flip and cook the other side. Repeat with the remaining tortillas.
- Assemble . Add the slaw, zucchini, and avocado to the tortillas, then drizzle with the crema and add other toppings, as desired.
Tips for Success
These simple tips will help you make sure your crispy zucchini tacos turn out perfect!
- Don’t line the baking sheet with foil. The zucchini will stick! Parchment paper or a silicone mat are best.
- Cut the zucchini into uniform pieces. This ensures that it will all be done baking at the same time.
- Cook the zucchini right before serving. While the slaw and crema are great for making in advance, the zucchini will be crispiest if it’s baked right before you assemble the tacos.
Variations
These tacos are super versatile and can be customized to suit your tastes. Here’s some inspiration:
- Instead of tortillas, you can serve assemble these tacos as lettuce cups.
- Swap the crema for my Easy Mango Basil Salsa or Restaurant-Style Blender Salsa .
- Use crunchy hard taco shells instead of the soft ones for extra texture.
- For more summery goodness, top the tacos with a rainbow of heirloom tomatoes.
How to Store Leftovers
If you have leftovers, it’s best to store each component separately, rather than assembling the tacos and then storing them. This will help ensure everything retains its texture!
Reheat the zucchini in a 400ºF oven to restore some of its crispiness, or use a microwave if you’re in a time crunch. Then, assemble the tacos and serve.
Can This Recipe Be Frozen?
No, this is not a recipe that freezes well. If you’d like a freezer-friendly taco option, try my Sweet Potato and Black Bean Tacos ; the bean and potato filling can be frozen.
More Zucchini Recipes
- Vegan Zucchini Muffins
- Easy Vegan Zucchini Bread
- Lemon Garlic Grilled Zucchini
- Pesto Zucchini Noodles with Burst Cherry Tomatoes
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Crispy Zucchini
- 1 lb zucchini
- ¾ cup all purpose gluten free flour mix , or regular flour
- ¾ cup almond milk , or any other non-dairy milk
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- 1 cup gluten free bread crumbs , (seasoned with salt and pepper) or regular breadcrumbs
Kale Cabbage Slaw
- 2 cups shredded kale
- 2 cups shredded carrots
- 2 cups shredded purple/red cabbage
- ¼ cup apple cider vinegar
- 1 tablespoon coconut sugar , or cane, brown or organic white sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
Lime Crema
- ¼ cup thick vegan Greek yogurt , or mayo
- 1 teaspoon lime juice
- ½ tsp finely minced garlic
- sea salt and ground black pepper to taste
- 1 chipotle chili in adobo , finely minced (optional, adds lots of spice and flavour)
- ½ teaspoon smoked paprika
- 1 tablespoon almond milk , or any other non-dairy milk
Tacos
- 1 teaspoon olive oil
- 3/4 of a small jalapeño , sliced (about 1 ½ teaspoons) (optional)
- Pickled onions , optional
- ½ ripe avocado , sliced
- 2 tablespoons parsley , chopped
- 2 limes , sliced into wedges for garnish and fresh squeeze over tacos
- 4 tortillas , or soft tacos
Instructions
Tacos
- Preheat oven to 450°F/230℃.
- Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper, NOT foil.
- Cut the zucchini into spears about 3 inches long and 1 inch wide, roughly. You can do this by cutting it like you would a potato into wedges.
- In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.
- Toss the zucchini in the mixture one at a time, shaking off excess batter. Then, dip the zucchini into the breadcrumbs to coat, then place onto the baking sheet.
- Repeat until all of the zucchini spears are coated and lined up on the baking sheet. Ensure to leave a bit of space between each spear so they bake, but don’t steam.
- Bake for 25 minutes.
- Remove from oven. Set aside.
Kale Cabbage Slaw
- Mix all the ingredients for the slaw together while the zucchini is baking. Let it sit on the counter, or in the fridge if not using immediately, while everything else is being made so all the flavours can marry together.
Lime Crema
- While zucchini is baking, in a small food processor or with an immersion blender , blend all the ingredients together. Add a tablespoon or water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready, or in a small bowl to spoon over tacos.
To Assemble Tacos
- Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
- Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.
- Layer with slaw, crispy zucchini and avocados over the soft taco shells. Add other toppings here if so desired.
- Drizzle the tacos with the lime crema.
- Serve with limes to squeeze over for a fresh burst of flavour. Enjoy!
Notes
Crispy Zucchini Tacos with Crunchy Cabbage Slaw & Lime Crema
Ingredients
Crispy Zucchini
- 1 lb zucchini
- ¾ cup all purpose gluten free flour mix or regular flour
- ¾ cup almond milk or any other non-dairy milk
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- 1 cup gluten free bread crumbs (seasoned with salt and pepper) or regular breadcrumbs
Kale Cabbage Slaw
- 2 cups shredded kale
- 2 cups shredded carrots
- 2 cups shredded purple/red cabbage
- ¼ cup apple cider vinegar
- 1 tablespoon coconut sugar or cane, brown or organic white sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
Lime Crema
- ¼ cup thick vegan Greek yogurt or mayo
- 1 teaspoon lime juice
- ½ tsp finely minced garlic
- sea salt and ground black pepper to taste
- 1 chipotle chili in adobo finely minced (optional, adds lots of spice and flavour)
- ½ teaspoon smoked paprika
- 1 tablespoon almond milk or any other non-dairy milk
Tacos
- 1 teaspoon olive oil
- 3/4 of a small jalapeño sliced (about 1 ½ teaspoons) (optional)
- Pickled onions optional
- ½ ripe avocado sliced
- 2 tablespoons parsley chopped
- 2 limes sliced into wedges for garnish and fresh squeeze over tacos
- 4 tortillas or soft tacos
Instructions
Tacos
- Preheat oven to 450°F/230℃.
- Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper, NOT foil.
- Cut the zucchini into spears about 3 inches long and 1 inch wide, roughly. You can do this by cutting it like you would a potato into wedges.
- In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.
- Toss the zucchini in the mixture one at a time, shaking off excess batter. Then, dip the zucchini into the breadcrumbs to coat, then place onto the baking sheet.
- Repeat until all of the zucchini spears are coated and lined up on the baking sheet. Ensure to leave a bit of space between each spear so they bake, but don’t steam.
- Bake for 25 minutes.
- Remove from oven. Set aside.
Kale Cabbage Slaw
- Mix all the ingredients for the slaw together while the zucchini is baking. Let it sit on the counter, or in the fridge if not using immediately, while everything else is being made so all the flavours can marry together.
Lime Crema
- While zucchini is baking, in a small food processor or with an immersion blender, blend all the ingredients together. Add a tablespoon or water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready, or in a small bowl to spoon over tacos.
To Assemble Tacos
- Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
- Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.
- Layer with slaw, crispy zucchini and avocados over the soft taco shells. Add other toppings here if so desired.
- Drizzle the tacos with the lime crema.
- Serve with limes to squeeze over for a fresh burst of flavour. Enjoy!
Notes
Nutrition
Crispy Zucchini Tacos with Crunchy Cabbage Slaw & Lime Crema https://jessicainthekitchen.com/crispy-zucchini-tacos-crunchy-cabbage-slaw-lime-crema/ March 19, 2023
If thin, crispy fries are your favourite, you’re going to love these air fryer shoestring fries! The air fryer makes them perfectly crispy without all the oil, and my blend of savoury seasonings makes them irresistible.
Are you a fan of crispy French fries? Or do you always dig for those soggy, limp fries at the bottom of the pile? For me, it’s alllll about the crispy, and that’s why I love these air fryer shoestring fries.
They’re thin little fries, which means they have the ability to cook up super crispy. And they’re perfect for cooking in the air fryer, which means a lot less work. Who wants to mess with deep-frying when you can get the same results with way less oil?!
How Do You Make Crispy Fries in an Air Fryer?
There are two tricks to getting crispy fries in the air fryer. First, always soak your potatoes. For this air fryer shoestring fries recipe, you’ll cut the potatoes into shoestrings, then soak them in ice water. After a good soak, rinse the potatoes well to wash away the excess starch. Getting rid of that starch goes a long way to achieving crispy fry perfection.
The other secret is in the cooking method. Coat the fries in oil rather than spraying them, which ensures that they’re evenly coated. Then, place the fries in the air fryer basket without crowding them; giving them enough room for air to circulate around each fry is key to getting crispy fries in the air fryer.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the shoestring fries:
- Russet potatoes – I like to keep the skin on, but you can peel them if you prefer.
- Cold water
- Ice
- Peanut oil – Vegetable, corn, and canola oil all work, but don’t use olive oil; you need an oil with a high smoke point.
- Salt and pepper
- Smoked paprika – This is my little secret ingredient for super flavorful air fryer shoestring fries!
- Garlic powder
For the dipping sauce:
- Vegan mayonnaise – Store-bought or homemade vegan mayo .
- Yellow mustard
- Truffle oil
What Kind of Potatoes Are the Best for French Fries?
Russet potatoes are the best for making crispy French fries; a waxy potato like Yukon gold won’t be nearly as crispy. Russets are also an ideal size for fries, which is why most restaurants use them.
How to Make Air Fryer Shoestring Fries
Making these air fryer shoestring fries is easy and doesn’t require a lot of hands-on time, but make sure you account for the hour long soaking time when planning your cooking.
Soak the potatoes. Use a mandoline slicer to julienne the potatoes. Place them in a large bowl and cover with water; add the ice and stir gently. Let the potatoes soak for 30 minutes, then discard the water and repeat the process once more, soaking the potatoes for another 30 minutes.
Drain. Strain the water from the bowl and place the julienned potatoes on paper towels. Pat them dry.
Prepare. Preheat your air fryer to 400ºF. Place the potatoes in a large bowl and toss them with the oil, making sure they’re evenly coated.
Air fry. Place the fries in an even layer in the air fryer basket. Air fry for 5 minutes, then shake the basket and air fry for another 5 to 7 minutes, or until they’re golden and crispy. Transfer to a wire rack or a paper-towel-lined plate to cool.
Season. Add salt and pepper to taste, then sprinkle the smoked paprika and garlic powder over the fries.
Make the sauce. Whisk the vegan mayo, mustard, and truffle oil in a small bowl until well-combined. Serve the air fryer shoestring fries with the sauce on the side.
Tips for Success
These tips will help you make perfectly crispy shoestring fries in the air fryer.
- Cut the potatoes in uniform sizes. If you don’t have a mandoline slicer, use a sharp knife to slice the potatoes into 1/8″ x 1/8″ matchsticks. Don’t make them thicker than this if you want them to turn out crunchy, and make sure all of the fries are the same size so they’re finished cooking at the same time.
- Dry them well. If there’s still water clinging to the fries when you coat them in oil, your fries will steam in the air fryer instead of getting crispy.
- Work in batches if you need to. Crowding the air fryer basket will give you soggy fries, so it’s better to make a few batches.
- Make them your own. Customize the recipe with your favorite herbs and spices. Seasoning salt, chili powder, thyme, or whatever you like on your fries.
Serving Suggestions
Air fryer shoestring fries are the perfect pairing with a vegan sandwich or burger. Try them with one of these recipes:
- Easy Grillable Veggie Burgers
- Vegan BLT Sandwich
- BBQ Chickpea Wraps with Ranch Dressing
- Vegan Quinoa Cauliflower Burgers
How to Store Leftovers
Leftover shoestring fries can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat them, place the fries in the air fryer basket and cook at 400ºF for 2-3 minutes, or until heated through. For best results, don’t overlap the fries when reheating.
Can This Recipe Be Frozen?
Yes, these air fryer shoestring fries can be frozen. Place the cooked, cooled fries in an airtight container or freezer bag and freeze for up to 3 months. To reheat, simply place them in the air fryer basket and cook at 400ºF for about 5 minutes or until heated through.
More Air Fryer Favourites
- Air Fryer Green Beans
- Crispy Air Fryer Tofu (How to Make Crispy Tofu)
- Air Fryer Asparagus
- Air Fryer Orange Tofu
Ingredients
- 3 large Russet potatoes , unpeeled
- Cold water , for soaking
- 3 cups ice
- ¼ cup peanut oil , Vegetable, corn, and canola oil work too. Don’t use olive oil.
- Salt and pepper , to taste
- ½ teaspoon smoked paprika , to taste
- 1 teaspoon garlic powder
- 5 tablespoons vegan mayonnaise
- 8 tablespoons yellow mustard
- ¼ teaspoon truffle oil
Instructions
- Slice the potatoes. Use a mandolin on the “julienne” setting to slice your potatoes. If you don’t have a mandolin, use a sharp knife to slice the potatoes into 1/8" x 1/8" matchsticks. Don’t make them thicker than this if you want them to turn out crunchy.
- Soak them. Place the sliced potatoes in a large bowl. Cover them with water and add the ice. Stir twice gently. Let them soak for 30 minutes. Discard the water and repeat the process once more. The total soaking time should be 1 hour.
- Dry them. Strain the water and set the potatoes on paper towels. Pat them completely dry.
- Grease them. Preheat the air fryer to 400 F. Add the potatoes to a large bowl and pour in the oil. Toss them until completely coated in oil.
- Fry them. Place the greased potatoes in the air fryer basket, making sure not to overlap them too much. You may have to work in batches. Air fry the french fries for 5 minutes. Shake the basket. Air fry them for another 5-7 minutes or until golden and crispy. Carefully remove them from the heat. Set them on a wire rack or a paper towel-lined plate to cool.
- Season them. Add salt and pepper to taste. Sprinkle the smoked paprika and garlic powder over the fries. Set them aside to cool.
- Make the sauce. Whisk the vegan mayo, mustard, and truffle oil in a small bowl until well combined. Serve your fries with the sauce on the side.
