Next, I pop the fries into the oven and let them bake for about 30-35 minutes. About halfway through, I flip them to ensure they’re golden brown on all sides. While the fries are baking, I take the opportunity to heat up my chili. If I’m using canned chili, I simply pour it into a microwave-safe bowl and microwave it for 2-3 minutes, stirring halfway. But if you’re going the homemade route, this is where your chili recipe shines! Warm, rich chili pairs perfectly with those crispy fries.
Once my fries are perfectly crispy and golden, I take them out of the oven and immediately sprinkle half of the shredded cheddar cheese over the tops. I love seeing it melt slowly into the fries, creating that gooey, cheesy coating that makes every bite divine. After that, I drizzle the warm chili generously over the cheesy fries, making sure to cover them well. Then, I finish it off with a sprinkle of the remaining cheese and put it back in the oven for another 5-7 minutes until everything is bubbling and gooey.
Finally, once it’s out of the oven, I let my chili cheese fries cool for just a minute—though that’s always the hardest part! I pile on my toppings like sour cream, fresh jalapeños, and chopped green onion, and the meal is ready to dive into. Each bite offers an explosion of flavor and comfort, and I can’t help but feel a sense of satisfaction for creating this delightful dish.
Pro Tips for Best Results
To get the crispiest fries, I recommend soaking the cut potatoes in cold water for at least 30 minutes before seasoning. This step helps remove excess starch, giving you a better texture when they bake. I tested this three ways—soaking, not soaking, and using frozen fries— and soaking won by a landslide!
Another tip I like to share is regarding the cheese. Freshly shredded cheese melts better than pre-shredded cheese because it doesn’t have anti-caking agents. The gooey texture of freshly shredded cheddar really elevates this dish and creates that glorious cheesiness we crave.
Finally, don’t skip the flipping step while baking your fries. This ensures they get that golden brown color on all sides. I learned this the hard way the first time I made them. Some fries turned out soggy, while the others overcooked. Trust me, flipping them halfway brings consistency and perfection!
Common Mistakes to Avoid
One common mistake I see is using too much oil on the fries. While we want them to be nicely coated, going overboard can lead to greasy fries instead of crisp ones. I’ve been there myself, thinking more oil would be better, but the results were less than ideal! Stick to just enough to coat them.
Another pitfall is not preheating your oven. If you toss the fries in a cold oven, they will end up more like steamed potatoes than crispy fries. I always set a timer to remind me to preheat first—it makes a world of difference! (See the next page below to continue…)