The Planted Kitchen

Chili Cheese Fries

Jan
30

I’m going to be honest: this recipe takes a while if you do it at once. The good news is that you can make the Cashew Queso and Chili ahead of time! Even though this takes a while, this recipe is so worth it! It is the perfect snack for a get together that involves finger foods (the Super Bowl is this weekend, y’all).

This delightful snack, or meal, is cheesy, beany, tomatoey, and so so full of flavor! Matt likes this even better than non-plant based chili cheese fries, which says a lot. He grew up eating a lot of meat and cheese.

This recipe will easily feed four people as a snack, or if you’re like Matt and I, two people for a meal. OR if you feel so inclined, you can just make the french fry part of it and eat them as a side with a black bean burger.

Ingredients Needed:

  • Raw Cashews
  • Nutritional Yeast
  • Smoked Paprika
  • Vegetable Broth
  • Chili Powder
  • Cumin
  • Lime Juice
  • Garlic
  • Pinto Beans
  • White Onoin
  • Diced Tomatoes
  • Russet Potatoes
  • Sea Salt
  • Ground Black Pepper

The thing about the fries is that I HIGHLY recommend using parchment paper on top of the baking sheet instead of foil. I recommend this for two reasons. One, the fries will stick to the foil. Two, cooking with foil just isn’t good for you.

 

A few things about this recipe: 1.The fries are BAKED. AND CRISPY! 2.I use avocado oil to bake them. I use this because it has a high smoke point. I try not to use oil as a general rule, but in this case, the oil is what helps the fries get crispy.3.When making these, I accidentally put too much smoked paprika in, but this turned out to be a happy accident because they were delicious!

Chili Cheese Fries

Servings 4 servings
Author Whitney

Ingredients

For The Fries

  • 2-3 Large Russet Potatoes
  • 1 tbsp Avocado Oil
  • 1 tsp Sea Salt more or less to taste
  • 1 tsp Ground Black Pepper more of less to taste
  • 2 tsp Smoked Paprika optional

Toppings

  • 1 batch Cashew Queso
  • 1 batch Chili from Cheesy Chili Mac

Instructions

  1. Preheat oven to 450 degrees F.

  2. Wash and cut potatoes into long slices, about 1/4 of an inch thick. You can peel the potatoes, but this is optional.

  3. Soak cut potatoes in water for 30 minutes.


  4. While the potatoes are soaking, line a baking sheet or two with parchment paper.

  5. Once the potatoes are done soaking, toss them with the avocado oil, salt, pepper, and smoked paprika, if using.

  6. Line potatoes on lined baking sheets with NO overlapping pieces.

  7. Baked for 25 minutes, flipping halfway.

  8. While the fries are baking, make the cashew queso and chili. These can also be made ahead of time.

 

2 Responses to Chili Cheese Fries

  1. These look soooo delicious!!!

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