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Welcome to the ultimate crispy baked french fry. These little bad boys are everything a french fry should be. Crispy and crunchy on the outside, soft on the inside, and loaded up with flavor. These ones just so happen to be seasoned with chile and lime.
Typically on Saturdays the hubs and I will order out some type of comfort food. This last weekend I just so happened to try out a new Mexican food place and after looking at the photos on Yelp I had to go with the Asada Torta. It was so good. So good I’m thinking this weekend should be a repeat.
The only downside? Well, it came with french fries. Which at first I was like, “YEA french fries!” even though I was wanting Mexican food, I am not one to turn down fries. But then I ate a fry. And it was everything a french fry should not be.
Enter these homemade crispy baked fries. And not just any crispy baked fries. These fries are loaded up with chile powder, lime zest and lime juice. Making them the perfect side dish to any Mexican meal, like an asada torta.
The trick to getting these shoestring style curly fries is using a spiralizer. (This is the kind that I have here. )
As for getting them crispy, just bake em at a high temperature. And yes, these fries are BAKED. Not fried in oil. Meaning that not only are these healthier, but they are so much easier!
I tried baking these fries straight after cutting them up and did another batch where I soaked the fries to get as much starch off of them before baking as possible. My conclusion: it didn’t make a difference. So to save time, don’t feel bad about not soaking your potatoes prior to baking.
The most important thing you can do to make sure these get as crispy as possible, is to take the care to lay them out in a single layer. I baked these fries on 2 different pans to keep the fries in a single layer. If they’re piled up on the baking sheet then the fries won’t crisp up, and we’ll be left with the dreaded limp fries.
You don’t have to roast the jalapeños, but you should. And you can use more or less based on taste preference. Same with leaving the seeds or discarding. But you should be aware, that as the sauce sits and the ingredients get to know each other in an intimate bonding ritual, the heat will multiply. So just don’t go overboard on the seeds.
Chile Lime Crispy Baked Fries
Ingredients
Chile Lime Baked Fries
- 2 russet potatoes spiraled or thinly sliced
- 1 tsp olive oil
- 1 tsp salt
- 1 tsp chile powder
- zest of 1 small lime
- juice from 1 lime
Roasted Jalapeno Dipping Sauce
- 4 jalapeños cut in half and deseeded
- 1/2 bunch cilantro
- 1 tbsp lemon juice about half a lemon
- 1 garlic clove
- 1 cup mayonnaise
- 1 cup sour cream
Instructions
Chile Lime Baked Fries
- Preheat oven to 425 degrees.
- Spray 2 large baking sheets with non stick baking spray.
- Toss the potatoes with the olive oil, salt, chile powder, lime zest and lime juice.
- Spread the potatoes out in a thin layer on the baking sheets. Bake for about 20-25 minutes until fries are browned and crispy. Rotate the pans halfway through if needed to ensure all fries are baking evenly.
Roasted Jalapeno Dipping Sauce
- Set the oven to broil. Lay the jalapeños on a foil lined baking sheet and place in oven to roast for about 10 minutes. Or until the skin is blackened. Remove and allow to cool for several minutes prior to handling.
- Add all ingredients to food processor and blend for about 1 minute until sauce is creamy and no large chunks of jalapeño remain. Store in sealed container in refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
