Baked Chili Garlic Fries Recipes

BAKED FRESH CHILI FRIES

Steps:

• Preheat the oven to 400 degrees F.
• Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.
• Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.
• Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs.
• Arrange the chili fries on a nonstick baking sheet and roast for 18 minutes, turning once.
• Remove from the oven and transfer to a serving platter.

GARLIC-CHIVE BAKED FRIES

Steps:

• Preheat oven to 450°. Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry., Transfer potatoes to a large bowl. Drizzle with oil; sprinkle with the remaining ingredients. Toss to coat. Arrange in a single layer in two 15x10x1-in. baking pans coated with cooking spray., Bake 20-25 minutes or until lightly browned, turning once.

SUPER EASY OVEN-BAKED GARLIC-PARMESAN FRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Pour olive oil into a large resealable plastic bag and add potatoes. Seal the bag and shake to coat every piece with oil.
• Combine Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a second resealable bag. Pour oiled potatoes into the bag, seal, and toss well to coat.
• Spread potatoes on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip potatoes over and bake until crisp on the outside and soft on the inside, about 15 minutes more.

CHILI OVEN FRIES

Steps:

• Preheat oven to 425 degrees. Halve russet potatoes lengthwise; cut each half lengthwise into thirds.
• In a large bowl, whisk olive oil with chili powder; season generously with coarse salt and ground pepper. Add potatoes; toss to coat.
• Transfer potatoes to a baking sheet, cut sides down. Bake, turning potatoes halfway through, until they are tender and golden brown, about 45 minutes.

OVEN BAKED GARLIC AND PARMESAN FRIES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
• Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

BAKED FRESH CHILI FRIES

Steps:

• Preheat oven to 400. Remove seeds from peppers and cut in 1/2 inch lengthwise strips.
• Set up a breading station: 1 pan of 1 cup of flour; 1 pan of beaten eggs with milk, 2 tbsp flour and mustard; and 1 pan of breadcrumbs seasoned with cheese, garlic powder, cajun seasoning and salt and pepper.
• Coat the peppers in the flour, then in the egg mixture and then in breadcrumbs. Arrange the chili fries on nonstick baking sheet and roast for 18 minutes, turning once.
• Remove from oven and serve.

BAKED CHILI CHEESE FRIES

Steps:

• Place a rack in the center of the oven and preheat oven to 425 degrees. Line two baking sheets with parchment paper or aluminum foil and spray with nonstick cooking spray.
• In a small bowl, whisk together cornstarch, chili powder, red pepper flakes, garlic powder, cumin and ancho chili powder. Set aside.
• Rinse potatoes and peel with a vegetable peeler. You can leave some skin bits on the potatoes if you want to go for a more rustic fry. Using a sharp knife, slice a 1/4-inch piece off the potato lengthwise. The flat edge will give you a stable base to slice on. Rest the potato, cut side down, and slice potato into 1/4 to 3/8-inch planks.
• Stack planks in piles 2 to 3 planks high, and slice lengthwise into 1/4 to 3/8-inch strips.
• In a medium bowl, toss the potato strips with olive oil, Worcestershire sauce and grill seasoning. Sprinkle the cornstarch mixture over the potato slices and use tongs or forks to toss together, making sure that every potato is coated with a bit of cornstarch and seasoning.
• Spread potatoes in a single layer across the prepared baking sheets. Bake for 30 to 40 minutes, removing the potatoes from the oven 2 or 3 times during baking to toss them together. Cook until potatoes are cooked through and brought to your desired crispiness. Remove from the oven, top with cheese and return to the oven for just a few minutes to melt the cheese. Remove and place onto a platter. Sprinkle with green onions and serve immediately.