If you ask me what comfort food I crave on a cozy night in, chili cheese fries always shoot to the top of my list. There’s just something so satisfying about a piping hot pile of crispy fries, smothered in savory turkey chili, showered with melty cheddar, and topped with a cloud of sour cream and fresh scallions. Trust me, after years of making chili cheese fries at home, I’ve learned what really makes them unforgettable: oven-baked fries that stay crisp (not soggy!), a hearty chili that isn’t greasy, and those fresh toppings that brighten every bite.
I started out making loaded chili fries with leftover canned chili and frozen fries, but once I tried baking my own fries and simmering a quick, flavorful turkey chili, there was no going back. The turkey keeps things lighter but still full of flavor, and using real russets for the fries gives that classic diner-style crunch. My biggest tip? Layer the cheese while the chili’s hot so it gets perfectly gooey. Whether it’s game day or just a Tuesday, these fries always get rave reviews at my table.
Why You'll Love These Chili Cheese Fries
- Ready in about an hour, so you can have loaded chili fries on the table fast—even on a weeknight.
- Seriously crispy oven-baked fries mean no messy deep frying or limp, soggy potatoes.
- The turkey chili is hearty and packed with flavor, but lighter than the classic beef version.
- Melty cheddar and tangy sour cream make every bite cheesy, creamy, and totally irresistible.
- This recipe is super flexible—swap in beef, make it spicy, or add your favorite toppings.
- Perfect for sharing as an appetizer, game-day snack, or a fun main dish the whole family will fight over.
Ingredients for Chili Cheese Fries
- 3 1/4 lb Russet potatoes, peeled and cut into 1/3-inch-thick fries
- 2 Tbsp safflower oil
- 3/4 tsp sea salt, divided
- 1 tsp fresh ground black pepper, divided
- Olive oil cooking spray
- 1 1/4 lb ground turkey breast
- 1/2 large onion, minced
- 2 cloves garlic, minced
- 1/2 cup unsalted tomato paste
- 1 Tbsp chile powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cayenne pepper
- 1 3/4 cups reduced-sodium chicken broth
- 1 Tbsp raw honey
- 3 oz reduced-fat cheddar cheese, grated
- 1/4 cup reduced-fat sour cream
- 4 scallions, trimmed and thinly sliced
Ingredient Notes and Substitutions for Chili Cheese Fries
I go with ground turkey here because it’s lean, cooks quickly, and soaks up all those chili spices for a lighter take on classic chili fries with cheese. Safflower oil is my pick since it helps the fries get extra crispy without any weird aftertaste, but any neutral oil works fine. Reduced-fat cheddar and sour cream keep things a bit lighter—you can totally use full-fat if you want that full-on diner vibe. Want a shortcut? Frozen fries save even more time. Swap turkey for ground beef or make it spicy with diced jalapeños or extra cayenne. You can truly make these cheesy chili fries your own!
Equipment Needed for Chili Cheese Fries
- 2 large baking sheets (for those crispy oven fries)
- Parchment paper (trust me, this helps with nonstick and easy cleanup)
- Large skillet (for browning the turkey and simmering the chili)
- Sturdy spatula (for flipping fries and stirring chili)
- Box grater (for fresh cheddar—worth it!)
- Big serving platter (to pile everything on and show it off)
- Optional: Air fryer, if you want to try air fryer chili cheese fries
How to Make Chili Cheese Fries Step by Step
- Preheat the oven. Set your oven to 450°F (232°C). Line two big baking sheets with parchment paper—this is my trick for fries that don’t stick and get beautifully crisp.
- Prep the potatoes. Peel those russets and slice them into even 1/3-inch-thick fries. If you want super crunchy fries, soak them in cold water for 20 minutes, then pat them bone dry. (Totally optional, but it helps!)
- Toss and season. Throw the fries in a large bowl. Drizzle with safflower oil, then sprinkle with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Toss until every fry is coated. Spread them out in a single layer on your baking sheets—don’t crowd them or you’ll end up with limp fries. A little space between fries is the secret to that golden crunch.
- Bake the fries. Give the fries a quick spritz with olive oil cooking spray. Pop them in the oven for 30–35 minutes, flipping halfway through. You’re looking for deep golden edges and crispy outsides. Don’t be afraid to let them get a little extra color—they’ll hold up better to the chili.
- Make the turkey chili. While your fries are baking, heat a large skillet over medium heat. Add the ground turkey and cook for about 5 minutes, breaking it up as you go. It doesn’t need to be fully cooked through yet.
- Sauté the aromatics. Toss in the minced onion and garlic. Sauté for 2–3 minutes until the onion softens and everything smells amazing.
- Spice things up. Add tomato paste, chile powder, cumin, oregano, cinnamon, and cayenne. Stir and cook for 1 minute. The tomato paste should darken a bit and the spices will start to bloom—don’t skip this step, it gives the chili real depth.
- Simmer and thicken. Pour in the chicken broth and add the honey. Give it a good stir, then let it simmer uncovered for 10–12 minutes. Stir every so often. When the chili is thick (like a hearty stew, not soupy), taste and add the remaining salt and pepper as needed.
- Assemble the masterpiece. Spread your hot, crispy fries on a big platter. Spoon the turkey chili evenly over the fries. Immediately sprinkle the grated cheddar on top so the cheese melts right into the chili’s heat. Let it sit for a minute if you want maximum cheese meltiness.
- Top and serve. Add dollops of sour cream and scatter the sliced scallions all over. Serve piping hot—chili cheese fries are at their best the moment they hit the table!
Tips for Perfect Chili Cheese Fries Every Time
- Don’t overcrowd your fries—spread them out in a single layer for crispiness.
- Flip fries halfway through baking so they get evenly golden on all sides.
- Simmer the chili until it’s nice and thick; runny chili will turn fries soggy fast.
- Always assemble right before serving. The hotter the fries and chili, the better the cheese melts.
- Use parchment paper for easy cleanup and extra-crispy fries. I never skip it!
- If you like a spicier kick, toss in a handful of jalapeños or a pinch more cayenne. My crew loves it extra bold!
Variations on Chili Cheese Fries
There’s no end to how you can make these loaded chili fries your own! Go vegetarian by swapping the turkey for black beans and corn—honestly, it’s just as hearty. For spicy chili cheese fries, add sliced jalapeños or use pepper jack instead of cheddar. Classic beef chili cheese fries are always a hit if you prefer beef. Or try a Tex-Mex twist: add avocado, pico de gallo, or pickled onions on top. Smothered chili fries are meant for having fun, so pile on your favorites!
Serving Suggestions for Chili Cheese Fries
I love piling these chili cheese fries onto a big platter and letting everyone dig in family-style—perfect for game day or casual get-togethers. They’re awesome with a crisp green salad, tangy coleslaw, or even just some crunchy pickles on the side. For drinks, I go classic: iced tea or a cold beer. These fries work as an appetizer, hearty snack, or even the main event for a laid-back dinner night.
Storage and Reheating Instructions for Chili Cheese Fries
If you somehow have leftovers (it’s rare at my house!), scoop any uneaten chili cheese fries into an airtight container and stash them in the fridge for up to 2 days. For the best crispness, reheat the fries on a baking sheet in a 400°F oven until hot—about 10 minutes does the trick. Skip the microwave if you can; it makes fries limp and sad. I always assemble just before serving for that fresh-from-the-oven magic.
Chili Cheese Fries Nutrition Information
Each big, satisfying serving of these chili cheese fries clocks in at about 345 calories, with 10g fat (3g saturated), 25g protein, and 38g carbs. You’ll get 5g fiber, 5g sugar, and around 510mg sodium per portion. These numbers are estimates—things will shift a bit depending on your cheese, sour cream, and how generous you go with toppings. Always check your ingredient labels for the most accurate info!
Chili Cheese Fries FAQ
- Can I use frozen fries? Absolutely! Store-bought frozen fries work great for easy oven baked chili cheese fries. Just bake them until extra crispy before piling on the chili and cheese.
- How do I make it vegetarian? For vegetarian chili cheese fries, swap the turkey for black beans and corn or your favorite plant-based crumbles. The spices and toppings still shine!
- Can I make chili cheese fries ahead of time? You can make the chili ahead and reheat it, but always bake the fries and assemble just before serving for the crispiest loaded chili fries experience.
- How spicy are these chili fries? The turkey chili is mild with just a bit of warmth from cayenne. For spicy chili cheese fries, add extra cayenne or sliced jalapeños.
- How do I keep the fries from getting soggy? Use parchment, don’t overcrowd, and bake fries until golden and crisp. Only add the chili and cheese right before serving—hot fries + thick chili = perfect cheesy chili fries every time.
Love these Chili Cheese Fries? Share Your Thoughts!
If you tried these chili cheese fries or put your own spin on them, I’d love to hear about it! Drop a comment below with your tweaks and tips, rate the recipe, or tag your cheesy creations on social media so I can cheer you on. Your feedback makes my day and helps others, too!
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Chili Cheese Fries: 10 Delicious Reasons You’ll Never Forget Them
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Low Fat
Description
Chili cheese fries feature crispy baked fries topped with seasoned turkey chili, melted cheddar, sour cream, and scallions.
Ingredients
Scale- 3 1/4 lb Russet potatoes, peeled and cut into 1/3-inch-thick fries
- 2 Tbsp safflower oil
- 3/4 tsp sea salt, divided
- 1 tsp fresh ground black pepper, divided
- Olive oil cooking spray
- 1 1/4 lb ground turkey breast
- 1/2 large onion, minced
- 2 cloves garlic, minced
- 1/2 cup unsalted tomato paste
- 1 Tbsp chile powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cayenne pepper
- 1 3/4 cups reduced-sodium chicken broth
- 1 Tbsp raw honey
- 1/4 cup reduced-fat sour cream
- 3 oz reduced-fat cheddar cheese, grated
- 4 scallions, trimmed and thinly sliced
Instructions
- Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper.
- Toss potatoes with safflower oil, 1/2 tsp sea salt, and 1/2 tsp black pepper. Arrange fries in a single layer on the baking sheets. Spray lightly with olive oil cooking spray.
- Bake fries for 30-35 minutes, flipping halfway, until golden and crisp.
- While fries bake, heat a large skillet over medium heat. Add ground turkey and cook for 5 minutes, breaking it up as it browns.
- Add minced onion and garlic. Sauté for 2-3 minutes until onion softens.
- Stir in tomato paste, chile powder, cumin, oregano, cinnamon, and cayenne. Cook for 1 minute.
- Pour in chicken broth and add honey. Simmer uncovered for 10-12 minutes, stirring occasionally, until chili thickens. Season with remaining salt and pepper.
- Arrange baked fries on a large platter. Spoon turkey chili evenly over fries.
- Sprinkle grated cheddar cheese over chili. Let cheese melt for 1-2 minutes.
- Top with dollops of sour cream and scatter scallions over the fries. Serve hot.
Notes
- You can swap ground turkey for beef if you prefer.
- For extra spice, add more cayenne or diced jalapeños.
- Use store-bought fries for a shortcut.
- Serve immediately for the best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 345
- Sugar: 5g
- Sodium: 510mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg
