Oven Chili Fries
Crispy, golden oven-baked fries meet hearty, flavorful chili in this irresistible recipe for Oven Chili Fries. Perfect for sharing or indulging on your own, this dish features thinly sliced russet potatoes roasted to perfection and topped with a robust, homemade beef chili infused with smoky paprika, cumin, and chili powder. A generous layer of melted cheddar cheese, fresh green onions, and optional sour cream takes this comfort food classic to the next level. Made entirely from scratch using wholesome ingredients, this crowd-pleasing recipe combines the best of crispy fries and savory chili, all in about an hour. Whether served as a main course or a shareable appetizer, these loaded chili fries are perfect for game day, casual gatherings, or satisfying your ultimate comfort food cravings.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 pound Ground beef
- 1 medium White onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 14 ounces Canned diced tomatoes
- 15 ounces Kidney beans, drained and rinsed
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Paprika
- 1 cup Shredded cheddar cheese
- 2 stalks Green onions, sliced
- 0.5 cup Sour cream (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash and peel the russet potatoes, then slice them into thin fries. Try to keep the slices even for uniform cooking.
Place the potato slices in a large bowl and toss them with olive oil, salt, and black pepper until well coated.
Spread the fries in a single layer on the prepared baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.
While the fries bake, make the chili. Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it apart with a spatula. Drain any excess grease.
Add the diced onion and minced garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent.
Stir in the tomato paste, chili powder, cumin, and paprika. Cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes (with juice) and the kidney beans. Stir well, reduce the heat to low, and let the chili simmer for 15-20 minutes, stirring occasionally. Adjust seasoning with additional salt and pepper to taste.
Once the fries are crisp and golden, remove them from the oven. Transfer them to a large serving plate or tray.
Top the fries evenly with the hot chili, followed by the shredded cheddar cheese. The heat from the chili will melt the cheese.
Garnish with sliced green onions and a dollop of sour cream, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 4285 mg | 186% | |
| Total Carbohydrate | 382.7 g | 139% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 42.7 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1509 mg | 116% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 10822 mg | 230% | |
*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.
