Ingredients
For the Fries:
- 2 large russet potatoes peeled and rinsed
- 1 tbsp avocado oil or light flavored olive oil
- Sea salt and pepper to taste
- 1/4 tsp onion powder - optional
For the Chipotle Ranch:
- 1 cup Paleo mayo - either homemade* or purchased**
- 1 tsp chipotle chili powder
- 1 tsp fresh lemon or lime juice
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsp dried chives
- Optional salt to taste
Instructions
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Preheat your oven to 425 degrees and line 2 large baking sheets with parchment paper
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Cut your potatoes into 1/2 inch "fries", then pat them dry on all sides with paper towels to absorb as much moisture as possible.
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Put the fries in a large bowl and toss evenly with the oil, salt and pepper, and onion powder if using. Make sure the fries are evenly coated with oil.
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Spread out the fries on the two parchment lined baking sheets with at least 1/2 inch of space around each one. More space ensures crispier fries!
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Bake at 425 for 20 minutes, turn them over (or shake a bit to turn as many as possible), lower the heat to 400 and continue to bake another 20 minutes or until golden brown and crispy.
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While the fries bake, make your ranch! Whisk together all ingredients in a medium bowl and refrigerate until the fries are done. Serve with the hot fries and fresh chopped chives if desired. The chipotle ranch is also a great topping for burgers, chili, chicken, almost anything! Enjoy!
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This recipe will make 4 servings of fries and lots of extra dip. Store leftover dip in a tightly covered container in the refrigerator for up to one week.
Recipe Notes
*I always use my homemade recipe that's ready in just 1 minute using an immersion blender!
**Primal Kitchen Avocado Oil Mayo is a great option
Nutrition
Calories: 342kcal
Carbohydrates: 15g
Protein: 2g
Fat: 30g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 256mg
Potassium: 387mg
Fiber: 1g
Sugar: 1g
Vitamin A: 1555IU
Vitamin C: 15.3mg
Calcium: 31mg
Iron: 1.2mg