Ingredients
– 4 large Russet potatoes
– 1 can (15 oz) chili (or homemade if you’re feeling adventurous)
– 2 cups shredded cheddar cheese
– 1 teaspoon olive oil
– ½ teaspoon garlic powder
– ½ teaspoon paprika
– Salt and pepper to taste
– Fresh jalapeños (optional for that extra kick)
– Sour cream and chopped green onions for topping (optional)
Equipment Needed
– Cutting board
– Knife
– Baking sheet
– Oven or air fryer
– Large mixing bowl
– Microwave-safe bowl (if heating chili)
Step-by-Step Instructions
To start, I preheat my oven to 425°F (220°C). While that’s heating, I wash and slice the potatoes into thin, even strips to ensure they cook uniformly. Sometimes, I even use a mandoline to get that perfect fry shape! After cutting them, I toss them in a mixing bowl with olive oil, garlic powder, paprika, salt, and pepper. This seasoning brings the fries to life and sets the stage for all the delicious flavors to come. Once they’re well-coated, I spread them on a baking sheet in a single layer for that crispy crunch. (See the next page below to continue steps…)