Baked Chili Cheese Fries

BBQ Sweet Potato Fries 

Happy Monday! How were your weekends? On Sunday, I did the Hot Chocolate 5k run. I was apprehensive about (no training whatsoever) the run, but I survived. I ran about half the time and walked half the time. Anybody that can run a 5k (or more) without stopping is super human. It’s just fact.  The run ended with a steaming cup of hot chocolate next to a bowl of melted chocolate with dippers. It kind of made it all worth it. After the run, I stopped at More Cupcakes and bought 4 cupcakes…it’s safe to say the benefits of the run were outweighed by what happened after.

Before the run it was important to get my carbs in for energy. Afterall, I needed all the help I could get. We decided these baked chili cheese fries would be perfect. We made the fries on Saturday afternoon and I snacked and snacked and snacked. They were spicy and crisp and cheesy. It doesn’t get much better than that. These fries would be great served alongside a burger, hotdog or sandwich but are equally good served alone!

Here's what you'll need


Here’s what you’ll need

Toss the potatoes in olive oil, corn starch, dry rub and worsteschire


Toss the potatoes in olive oil, dry rub and worcestershire

Add the dry mix and toss together


Add the dry mix and toss together

Bak then add the cheddar; pop in the oven until the cheese melts

Bake then add the cheddar; pop in the oven until the cheese melts


BBQ Sweet Potato Fries

Baked Chili Cheese Fries

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish


  • 2 large sweet potatoes, peeled
  • 3 tbsp cornstarch
  • 1/2 tbsp chili powder
  • 1/2 tbsp chipotle chili powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin
  • 2 tbsp olive oil
  • 2 tsp worcestershire sauce
  • 2 tbsp dry barbecue rub
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup green onions, chopped


  • Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper or a silpat liner.
  • In a small bowl, whisk together cornstarch, chili powders, red pepper flakes, garlic powder and cumin. Set aside.
  • Use a vegetable peeler to peel the sweet potatoes. Slice in ¼-inch rounds cut lengthwise, then cut into ¼-inch strips.
  • In a large bowl, toss the potatoes with olive oil, worcestershire sauce, and dry barbecue rub. Sprinkle the cornstarch mixture over the potatoes and toss together.
  • Spread potatoes in a single layer on the prepared baking sheet. Bake for 30 to 40 minutes, tossing the potatoes 2-3 times during the cooking process.
  • Sprinkle with cheese and place in the oven for a few extra minutes, until the cheese is melted. Sprinkle with green onions and serve immediately.
Keyword baked, potatoes

Adapted from Joy the Baker