Ripple Fries – Sweet Green Copycat
These ripple fries are my take on the viral Sweetgreen ones but made at home and even better. They’re crispy on the outside, soft on the inside, and made in the air fryer without the mess of deep frying. Just a few simple ingredients and you've got the perfect crispy snack or side dish.
Servings servings
Ingredients
- 1 1/2 pounds russet potatoes, 2 medium potatoes
- 3 tablespoons avocado oil
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Start by washing your potatoes, scrubbing them well. We'll be keeping the skins on for an authentic copycat but if you prefer it without, just peel the potatoes.
- Slice the potatoes using a crinkle cutter into pieces just a little under 1/4 inch thick. Place the slices in a bowl of cold water and let them soak for at 20 to 30 minutes — this helps make them extra crispy. After soaking, drain and pat them completely dry with a clean towel.
- Toss the potato slices with avocado oil, cornstarch, salt, and black pepper until everything is evenly coated.
- Preheat your air fryer to 375°F and add the fries in a single layer, preferabbly on a wire rack so air can circulate. This will depend on the style of air fryer you have.
- Air fry for 20 to 25 minutes, flipping halfway through. Spray with a little more avocado oil while they cook if needed, until golden brown and crisp.
- Serve hot with your favorite dipping sauce!
Notes
Q: My fries didn’t turn out crispy. What went wrong?
A: It usually comes down to too much moisture or overcrowding. Make sure you soak the potatoes and dry them really well with a towel before seasoning. If there’s still water on the surface, they’ll steam instead of getting that golden crisp. And don’t pile them into the air fryer—lay them in a single layer and cook in batches if needed. Q: Do I have to soak the potatoes?
A: Yes, soaking is key! It pulls out the extra starch, which helps them crisp up beautifully. If you're short on time, even just 15 minutes makes a difference—just give the potatoes a little shake in the water to really release that starch. If you have more time, 30 minutes is even better. Q: How do I get that ripple or crinkle cut like Sweetgreen?
A: You’ve got two options! The easiest and most affordable is a handheld crinkle cutter, which you just press straight down to slice. If you want more consistent cuts and easier handling, go for a mandoline that comes with a crinkle blade. Just make sure to slice the potatoes a little under ¼-inch thick—too thick and they’ll take forever to cook, too thin and they’ll crisp too fast. Q: Can I skip the cornstarch?
A: You definitely can but I wouldn’t! That tiny bit of cornstarch gives the outside that extra layer of crunch you’d normally only get from deep frying. It makes such a difference for texture without adding any flavor or weird aftertaste. Q: What if I don’t have avocado oil?
A: Totally fine—just use any neutral high heat oil like canola, vegetable, or grapeseed. Even light olive oil works. Just avoid extra virgin olive oil because it can burn at high temps and mess with the flavor. Q: My fries got too dark or burned. What should I do next time?
A: Some air fryers run hotter than others, so check them around the 15-minute mark to be safe. If they’re browning too quickly, drop the temp and extend the cooking time slightly. Every air fryer is different, so a little adjustment might be all you need. Q: Can I make these ahead of time?
A: You can prep the potatoes ahead and soak them in cold water in the fridge for up to 24 hours. But for the best crispy texture, cook them fresh right before serving. Leftovers are still good, but nothing beats that fresh batch out of the air fryer! Q: Can I half or double the recipe?
A: Absolutely, but if you double it, you'll have to cook in multiple batches! If you halve it, you'll probably only need one batch to cook depending on the size of your air fryer. The key to crispy fries is giving them space to breathe. If you crowd the basket, they’ll steam and end up soft instead of golden and crunchy. Q: Can I bake them in the oven instead?
A: I tested it, and honestly, the oven didn’t hit the same. The fries dried out, got too crispy, and started to burn before they even turned golden. The air fryer is 100% the move for that perfect crispy texture without deep frying. Q: What’s the best way to reheat leftovers?
A: Toss them back in the air fryer at 375°F for 3–5 minutes and they’ll crisp right back up like new. Don’t use the microwave—they’ll go soft and lose that crunch!
A: It usually comes down to too much moisture or overcrowding. Make sure you soak the potatoes and dry them really well with a towel before seasoning. If there’s still water on the surface, they’ll steam instead of getting that golden crisp. And don’t pile them into the air fryer—lay them in a single layer and cook in batches if needed. Q: Do I have to soak the potatoes?
A: Yes, soaking is key! It pulls out the extra starch, which helps them crisp up beautifully. If you're short on time, even just 15 minutes makes a difference—just give the potatoes a little shake in the water to really release that starch. If you have more time, 30 minutes is even better. Q: How do I get that ripple or crinkle cut like Sweetgreen?
A: You’ve got two options! The easiest and most affordable is a handheld crinkle cutter, which you just press straight down to slice. If you want more consistent cuts and easier handling, go for a mandoline that comes with a crinkle blade. Just make sure to slice the potatoes a little under ¼-inch thick—too thick and they’ll take forever to cook, too thin and they’ll crisp too fast. Q: Can I skip the cornstarch?
A: You definitely can but I wouldn’t! That tiny bit of cornstarch gives the outside that extra layer of crunch you’d normally only get from deep frying. It makes such a difference for texture without adding any flavor or weird aftertaste. Q: What if I don’t have avocado oil?
A: Totally fine—just use any neutral high heat oil like canola, vegetable, or grapeseed. Even light olive oil works. Just avoid extra virgin olive oil because it can burn at high temps and mess with the flavor. Q: My fries got too dark or burned. What should I do next time?
A: Some air fryers run hotter than others, so check them around the 15-minute mark to be safe. If they’re browning too quickly, drop the temp and extend the cooking time slightly. Every air fryer is different, so a little adjustment might be all you need. Q: Can I make these ahead of time?
A: You can prep the potatoes ahead and soak them in cold water in the fridge for up to 24 hours. But for the best crispy texture, cook them fresh right before serving. Leftovers are still good, but nothing beats that fresh batch out of the air fryer! Q: Can I half or double the recipe?
A: Absolutely, but if you double it, you'll have to cook in multiple batches! If you halve it, you'll probably only need one batch to cook depending on the size of your air fryer. The key to crispy fries is giving them space to breathe. If you crowd the basket, they’ll steam and end up soft instead of golden and crunchy. Q: Can I bake them in the oven instead?
A: I tested it, and honestly, the oven didn’t hit the same. The fries dried out, got too crispy, and started to burn before they even turned golden. The air fryer is 100% the move for that perfect crispy texture without deep frying. Q: What’s the best way to reheat leftovers?
A: Toss them back in the air fryer at 375°F for 3–5 minutes and they’ll crisp right back up like new. Don’t use the microwave—they’ll go soft and lose that crunch!
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!