What’s the secret to truly crispy veggie potato sticks?

The key to making crispy veggie potato sticks lies in removing as much moisture and starch as possible before cooking. Soak the raw potato sticks in cold water for at least 30 minutes, then dry them thoroughly. Adding a dusting of cornstarch or rice flour before baking or frying forms a crust that helps lock in texture. Cooking at a high temperature—and avoiding overcrowding—is what makes the magic happen.

Do you have to boil potatoes before frying veggie sticks?

No, boiling isn’t necessary. In fact, skipping boiling can lead to better texture. Instead, soak and dry the sticks well. This method keeps the structure firm, allowing the crispy veggie potato sticks to fry or bake evenly without going soft inside.

Which type of oil makes veggie sticks the crispiest?

High-smoke-point oils like avocado, peanut, or sunflower oil are ideal. They can reach high temperatures without breaking down, which helps the outside of your crispy veggie potato sticks turn golden and crunchy while leaving the interior perfectly cooked.

Can I still get crispy veggie potato sticks using an air fryer?

Absolutely! Air fryers are perfect for creating crispy veggie potato sticks with minimal oil. Just make sure to preheat the basket, use a light oil spray, and don’t overcrowd. Shake the basket halfway through cooking to encourage even crisping on all sides.

Is baking powder or cornstarch better for crispy veggie potato sticks?

Both can help, but cornstarch is more common for veggie sticks. It creates a thin, crispy layer when heated. Some people add a tiny bit of baking powder to the mix for added lift, but cornstarch remains the go-to for achieving that classic crunch in crispy veggie potato sticks .

Crispy Veggie Potato Sticks: Crunchy, Healthy, and Easy 1

Ingredients

Scale

3 medium Russet potatoes, peeled
1 large carrot
1 small zucchini (optional)
1 tablespoon cornstarch or rice flour
1 teaspoon sea salt
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon black pepper
Optional: pinch of cayenne pepper
Cooking oil (canola, sunflower, or avocado oil)

Instructions

Peel and slice the potatoes, carrot, and zucchini into even matchsticks.
Soak the cut vegetables in cold water for 30 minutes to remove starch.
Drain and pat the sticks completely dry using a clean towel.
Toss the dry sticks in a bowl with salt, paprika, garlic powder, pepper, and cornstarch.
Preheat oil in a pan to 350°F (175°C).
Fry sticks in small batches for 4–5 minutes until golden and crispy.
Remove and drain on paper towels.
Serve hot with your favorite dips like garlic yogurt or spicy ketchup.

Notes

For a healthier version, bake at 425°F or air fry at 375°F.
You can use sweet potatoes or add herbs like rosemary for extra flavor.
Best enjoyed fresh, but can be reheated in the oven or air fryer.

Author: Hailee Nova
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Snack / Side Dish
Method: Frying / Baking / Air Frying
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 190kcal
Sugar: 2g
Sodium: 310mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: crispy veggie potato sticks, homemade potato sticks, healthy potato snacks