Low Sodium Chili Cheese Fries
Indulge guilt-free with these Low Sodium Chili Cheese Fries—a wholesome twist on a beloved comfort food classic! Golden, oven-baked russet potato fries take center stage, offering a crispy yet guilt-free base for a hearty, flavor-packed chili. Made with lean ground beef, no-salt-added canned tomatoes, and a perfectly balanced blend of chili powder, cumin, and paprika, the savory topping eliminates unnecessary sodium without sacrificing taste. Melted low-sodium cheddar cheese adds a creamy, gooey layer, while fresh green onions and cilantro brighten every bite. Ready in under an hour, this recipe is perfect for a crowd-pleasing appetizer, game day snack, or even a satisfying dinner. Healthy, delicious, and easy to make, these chili cheese fries are proof that indulgence can be good for you!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 pound Ground beef, 90% lean
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 15 ounces Canned tomatoes, no salt added
- 2 tablespoons Tomato paste, no salt added
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 1.5 cups Low sodium cheddar cheese, shredded
- 2 tablespoons Green onions, chopped
- 2 tablespoons Cilantro, chopped
Instructions
Preheat the oven to 425°F (220°C).
Wash and scrub the russet potatoes thoroughly. Cut them into 1/4 inch thick strips to create fries.
In a large bowl, toss the potato strips with 2 tablespoons of olive oil until evenly coated. Spread the fries in a single layer on a baking sheet lined with parchment paper.
Bake the fries in the preheated oven for 25-30 minutes, flipping once halfway through, until they are golden brown and crispy.
While the fries are baking, heat 1 tablespoon of olive oil in a large saucepan over medium heat.
Add the chopped onion and minced garlic to the saucepan and sauté for about 4-5 minutes until the onions are soft and translucent.
Add the ground beef to the onion mixture and cook, breaking it apart with a spoon, until evenly browned, about 8-10 minutes.
Stir in the canned tomatoes, tomato paste, chili powder, cumin, paprika, and black pepper. Reduce the heat to low and let the chili simmer for about 10 minutes to let the flavors meld.
Remove the baked fries from the oven and transfer them to a large serving platter.
Top the fries with the simmering chili, making sure to distribute it evenly.
Sprinkle the shredded low-sodium cheddar cheese generously over the chili.
Garnish with chopped green onions and cilantro before serving.
Serve immediately while the cheese is melted and gooey.
Nutrition Facts
Calories |
3208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 315.0 g | 115% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 34.2 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1605 mg | 123% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 9352 mg | 199% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
