Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Run both potatoes through the spiralizer. Use scissors or a knife to slice them into smaller pieces. Transfer to baking sheets and spread into an even layer to prevent overlapping (as much as possible).
Drizzle olive oil, sea salt and pepper over potatoes, and toss with your hands.
Bake for 15 minutes, and remove from oven. Take out pieces that are already crispy and do your best to flip the fries to promote even baking. Bake for 5 minute intervals, removing the crispy pieces after each interval. It took me 2 intervals of 5 minutes (10 minutes total) after the initial 15 to get to my desired level of crispness. This will also depend on your oven, so keep a careful eye. If the fries are on the brink of being crispy, you can also remove them from the oven and let them sit for a while. This will help them crisp up.
Toss with fresh chives, and more salt and pepper to taste. Serve warm and enjoy!