Ingredients
Scale
- 4-5 large russet potatoes, sliced into fries
- 2 cups of homemade or store-bought chili (try wholesome chili for extra flavor)
- 1 ½ cups shredded cheddar cheese (or a blend of cheeses)
- ¼ cup chopped green onions
- ¼ cup sour cream (optional for topping)
- Salt and pepper to taste
- Olive oil for frying or baking
Instructions
- Preheat your oven to 425°F (220°C) or set up your air fryer.
- Cut the potatoes into evenly sized fries. Toss them in olive oil, salt, and pepper if baking.
- Arrange the fries on a baking sheet or in the fryer basket. Bake or air fry until crispy—about 20-25 minutes, flipping halfway through.
- Heat your chili in a saucepan until simmering, then keep warm.
- Once fries are crispy, transfer to a large serving dish.
- Pour hot chili generously over the fries.
- Sprinkle shredded cheese evenly over the chili-covered fries.
- Place the assembled fries back in the oven or air fryer until the cheese melts, roughly 3-5 minutes.
- Garnish with chopped green onions and optional sour cream for added richness.
Notes
- Use baking or air frying for crispier results; air fryer recommended for less oil and quick cooking.
- Customize toppings with jalapeños, olives, or additional chili for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in an air fryer or oven for best crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack, Main Course
- Method: Baking, Air Frying
- Cuisine: American, Comfort Food
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 940 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg