Oven baked fries are so easy and much healthier for you than fried! The thinner you cut them the crispier they become, like potato chips.
Robby and I have made this dish for a while. I would make the chili and he would fry the fries in grapeseed oil; but now I bake them, which in my opinion, is way better.
I first discovered chili fries at a dive called Bunny Snacks. I was attending junior high at John Adams Junior High school at the time. I had P.E. 3rd period and we had to run laps around the baseball back stop that was at the south-west corner of the school. A few of us would hide behind the back stop until the class would go inside the gym. We would then sneak out under the fence and run across the street to Bunny Snacks for their amazing chili fries. I have been a huge fan of this dish ever since!
- Small Purple Potatoes – depends on how many people
- 1 Tablespoon Extra Virgin Olive Oil
- Sea Salt
- 1 Recipe Spicy 4 Bean Vegan Chili ( you can make a half batch or freeze half)
- Jack Cheese – shredded (optional)
Slice potatoes into 1/8 to 1/4 inch thick slices, add to a bowl of water, toss around and let sit for 10 minutes to remove starch!
Pre-heat oven to 400 degrees
Dry potatoes well then toss with a tablespoon olive oil, lay onto a cooling rack, lightly sprinkle each slice with salt. Place rack onto a baking sheet then put on middle rack and bake for 15 minutes then flip and bake for another 15 minutes.
* I usually make a whole batch of the chili, freeze half and serve it for dinner. Then I have it ready for the next night to make chili fries. I love to have some in the freezer for those nights I just don’t feel like cooking!
Purple potatoes are originally from their origins in Peru and Bolivia. They contain 4 times as much antioxidants as Russet potatoes. The deep blue or purple color produces an flavonoid antioxidant called anthocyanin which helps boost the immune system, the same that can be found it blueberries, blood oranges, pomegranates and black rice. They are high in potassium and have anti-inflammatory properties. Purple potatoes have a high concentration of phytochemicals and one called chlorogenic acid and has been linked to lowering blood pressure. They are also a good source of complex carbohydrates, vitamin C, folic acid and iron.