Chili Cheese Fries

Chili Cheese Fries - Gluten-Free :)

I can not wait until it is dinner! While I was learning what my good/bad/trigger foods were I always defaulted to potatoes. They are filling, easy to make, and fun to cut. I would be the strange kid who loved peeling potatoes! Tip: My dad and mom always gave me the carrot peeler to peel potatoes. I never got the real, true knife. To this day I would rather use the carrot peeler!

Be sure you have the following – as with any recipe you can substitute what you want and do not want!

• 3 tablespoons cornstarch
• 1 1/2 tablespoons chili powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 3 russet potatoes, peeled
• 2 tablespoons olive oil
• 2 teaspoons Worcestershire Sauce
• 2 tablespoons grill seasoning
• 1/2 cup shredded sharp cheddar cheese

How to work your magic:

1. Oven- Center rack at 425 degrees F. Line 2 pans with parchment or foil.
2. Mix together cornstarch, chili powder, red pepper flakes, garlic powder, cumin.
3. Rinse potatoes and peel with a carrot peeler! Use a big person knife and slice around a 1/4-inch piece off the potato lengthwise – now it is your bottom! Continue to slice potato into 1/4 to 3/8-inch wide planks.
4. Stack ‘em in piles 2 to 3 planks high, and slice lengthwise into 1/4 to 3/8-inch fries.
5. Toss your ‘fake fries’ around in olive oil, Worcestershire sauce, and whatever grill seasoning you have. Sprinkle the cornstarch mixture over the potato slices like snow. Grab a pair of tongs to evenly coat everything.
6. Spread potatoes in a single layer across the pans. Bake for 30 to 40 minutes – mix 2/3 times during cooking to get every side crispy.  Remember to add the cheese on top if you want before you are ready to serve!

Enjoy ‘yins fries!