Cheesy Chili Baked Potato Fries
Ingredients
Fries
- 2 1/2 – 3 pounds yellow potatoes (or russet potatoes)
- Water (for steaming)
- 3 Tbsp nutritional yeast
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt, plus more to taste
- 1 Dash cayenne pepper (optional, for heat)
Optional serving items
- Fresh parsley or cilantro
- Fresh garlic
- Ketchup
- Garlicky Guacamole
- Jalapeno Queso
Preparation
Preheat oven to 425 degrees F (218 C) and line two or more baking sheets with parchment paper.
Slice potatoes into small wedges about 1/4- to 1/2-inch wide.
Place in a steamer basket or large colander set over a pot of boiling water. Cover and steam for approximately 5 minutes until slightly tender but not cooked.
Transfer to baking sheets and top with nutritional yeast, chili powder, garlic powder, sea salt, cayenne pepper (optional), and any other desired seasonings. Toss gently to coat.
Arrange in an even layer on baking sheet, trying not to overlap, to allow fries to get crispy.
Bake for 15 minutes. Then remove from oven and increase heat to 450 degrees F (232 C). Flip to ensure even baking and bake for an additional 10-15 minutes or until crispy and golden brown.
Serve hot. They’re delicious as is, but can be elevated with fresh herbs and garlic and served with ketchup or guacamole.
Storage tips
Best when fresh. Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 375-degree F (190 C) oven until hot.
