This simple recipe for Chili Roasted Oil-Free Russet Potato Fries is a must-have for whole foods, plant-based eating. What’s the trick to crispy fries that don’t get stuck to the pan? Parchment paper and a hot oven.
Make a batch of these on the weekend and enjoy with Portobello Mushroom Burgers, Chickpea Garden Veggie Burgers, Southwestern Sweet Potato Black Bean Veggie Burgers, and Apple-Sweet Chipotle Ketchup.
If you like this recipe you should check out: Southwestern Baked Sweet Potato Fries, Baked Asian Yam Fries with Oil-Free Avocado Wasabi Vegan “Aioli”, Baked Oil-Free Spanish Spicy Patatas Bravas and The Best Veggie Burger Sauces and Toppings
Chef Katie’s Plant-Based Cooking Tips:
Crispy Convection: If you have a convection setting on your oven, use it. “Convection” just means “fan”. This will give you better air circulation for crispier fries.
Single Layer Only: Be sure not to overcrowd your baking sheet, laying the fries into just a single layer. Use two sheet pans if needed.
DIY Chili Spice: Make your own blend of chili powder. Combine equal parts: paprika, cumin, and black pepper. Add a dash of oregano, coriander, garlic powder, cinnamon, and cloves, depending on your taste.
Chili Roasted Oil-Free Russet Potato Fries – Essential, Plant-Based Recipe
- Easy
- Servings: 4
- Ready In: 50 minutes
- Yield: about 6 cups
- Gluten-Free, Oil-Free, Healthy
Chili Roasted Oil-Free Russet Potato Fries – Essential, Plant-Based Recipe
Ingredients
- 4 small Russet potatoes
- 2 teaspoons chili powder
- Salt and Pepper to taste
Instructions
- Preheat your oven to 375F. Line a baking sheet with parchment paper.
- To make the Chili Roasted Oil-Free Russet Potato Fries: While the oven heats up, prepare your potatoes. Scrub the potatoes. Cut into planks, about 1/2-inch thick. Cut the planks into batons (aka “fries”), about 1/2-inch thick.
- Toss the fries with the chili powder. Season with salt and pepper. Spread into a single layer on the pre-lined baking sheet.
- Bake for 30-35 minutes, tossing every 15 minutes. Check to be sure they’re tender and cooked on the inside by giving them the knife-glide test: You should be able to easily glide a paring knife in and out of one. If not tender, cook for longer.
- Turn up the heat to 425F and roast 5-7 more minutes, until crispy around the edges.
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 137 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 110 mg | 5 % |
| Potassium 728 mg | 21 % |
| Total Carbohydrate 31 g | 10 % |
| Dietary Fiber 3 g | 10 % |
| Sugars 1 g | |
| Protein 4 g | 8 % |
| Vitamin A | 6 % |
| Vitamin C | 16 % |
| Calcium | 3 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Frontier Co-op Organic Chili Powder Blend
- Beyond Gourmet 42 Unbleached Non-Stick Parchment Paper
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