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Garden Veggie Burger with Baked Russet Chili Fries - Healthy, Plant-Based, Gluten-Free, Essential Oil-Free, Vegan Dinner Recipe
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Chili Roasted Oil-Free Russet Potato Fries - Essential, Plant-Based Recipe

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. 
Total Time50 minutes
Course: Side Dish
Cuisine: American, Gluten-Free, Healthy, Plant-Based, Vegan, Vegetarian
Keyword: 5 ingredients or less, baked, chili, crispy, fat-free, fries, healthy, oil-free, plant-based, potato, Roasted, simple, smoky, wfpb
Servings: 4
Calories: 137kcal

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.