Copycat Chili’s Texas Cheese Fries {Oven-Baked}

These Copycat Chili’s Texas Cheese Fries will satisfy all your cravings, made with homemade fries, crispy bacon and creamy ranch on the side.

How to make Chili's Texas Cheese Fries

1. Wash, slice, rinse and dry potatoes.
2. Toss the potatoes with olive oil and season with salt and pepper.
3. Bake the fries in the oven.
4. Top with cheese and bake until melted.
5. Add all your toppings.
6. Serve with ranch dressing and enjoy!

Ingredients and substitutions

• Olive oil – or any other neutral cooking oil like canola or grapeseed oil.
• Russet potatoes – you could also use sweet potatoes or save time by using frozen fries.
• Salt & pepper – to taste.
• Cheddar cheese – any kind of shredded cheese would work here like mozzarella.
• Bacon – turkey bacon is a great low-calorie alternative.
• Green onions – chives would work in a pinch.
• Pickled jalapenos – substitute for banana peppers for less heat or leave them out altogether if you don't like spice.
• Ranch dressing – use whatever dipping sauce you're craving like sour cream, guacamole or spicy mayo.

What are Texas cheese fries?

In addition to being ridiculously delicious, these fries are a popular appetizer at Chili's restaurants, and many other restaurants as well.

Basically, they are fully loaded French fries. As in, toppings galore! Bacon, cheese, scallions, sour cream, and jalapenos. What more could you want in pure comfort food?!

How many calories are in Chili's cheese fries?

This copycat recipe has way less calories than the original restaurant version. One serving of my fries, including the toppings, has 490 calories. In comparison, a half-order serving of Chili's Texas cheese fries has 1,340 calories! (source)

Tricks to homemade fries

Unless you own a deep fryer, when you make French fries at home, it is done a bit differently than how they're made at a restaurant.

But the good news is, because they're baked and not fried, these homemade fries are healthier too! Here are some tips for making them perfectly crispy:

1. Use the right type of potato. It's super important to use a starchy potato like russets (Idaho). Thin skin (waxy) potatoes like baby reds are only going to dry out in the oven. Simply put, they do not have enough moisture content.
2. Soak the potatoes, and parboil them if you have time. At the very least, rinse the excess starch from the potatoes. Boiling them for 3 minutes to partially cook them before they go in the oven is even better.
3. Apply oil generously. To brown and become crispy, the potatoes need some fat. Ghee, avocado or olive oil, or clarified butter work well. Don't be shy about it… drizzle them well, but don't drown them.
4. Don't forget the seasoning! Salt is a flavour enhancer; don't be afraid to use it.

Storing and reheating

Cover any leftovers on a plate with plastic wrap and store in the refrigerator for up to 3 days. The cheese will turn a bit slimey if you try to store them for any longer than that.

If you have ever tried to reheat fries from a restaurant, you know that it can be tricky. Not impossible, but tricky.

You'll have the best success reheating them on a sheet pan in a very hot oven. I suggest baking at 425 F. for about 15 minutes, then check to see if they're warm enough for you. If not, pop them back in the oven for a few more minutes.

Freezing the fries

While this entire recipe won't freeze well, you can freeze the fries. Freeze them on a parchment-lined baking sheet overnight to ensure they don't stick together, then store them in an airtight Ziploc bag for up to three months. When you're ready to reheat, cook them in the oven then add on your fresh toppings.

More Chili's copycat recipes

• Margarita Grilled Chicken
• Santa Fe Chicken Salad
• Mango Chile Chicken

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on storing any leftovers