Chicken Bacon Ranch Fries
We’re eating fries for dinner. More specifically, we’re eating Chicken Bacon Ranch Fries for dinner. It’s totally acceptable.
As anyone who’s watched a dessert table and I interact can attest, I’m a sweets person. Sure, sure the queso dip is good, but after a few quick chips, I’m moving on to the pan of brownies. It’s not that I dislike savory foods—I’m just not one to ruin my appetite with them. Sinking into a level of gastronomic discomfort over nachos has never once happened to me. Being immobilized on a couch due to a superfluous third slice of cheesecake happens to me whenever cheesecake and I are in the same room. It’s who I am.
Then, I met Chicken Bacon Ranch Fries.
What you are looking at is my second batch of Chicken Bacon Ranch Fries. I inhaled the first one standing at my stove with such gusto, I was forced to retire to the living room, assume a horizontal position, and watch an episode of Barefoot Contessa Back to Basics to recover. This is the digestive position I previously reserved for desserts and desserts alone.
Before this moment of complete humility, the concept of myself eating only fries for an entire meal would have been foreign to me. Chocolate? Absolutely. But fries??? Who am I? At least I used a fork.
Chicken Bacon Ranch Fries have this kind of power. They stole my sweets-loving soul and made a savory woman out of me. Doubly weird—I don’t usually even like white potatoes all that much. I lose it over truffle fries and sweet potato anything, but even mashed potatoes at Thanksgiving don’t do much for me (unless they are Ree Drummond’s, which I’m pretty sure is more about my loving heavy cream). Chicken Bacon Ranch Fries, however, exist on a plane of irresistibility all their own.
First we peel potato, peel, peel potato. It’s quick work, but you could probably leave the skins on too if that’s your free-flowing style. Simple russets are all we need to build the most heavenly of fry platters.
The first hit of ranch flavor comes from a zesty mix of spices: dill, garlic, onion, and a wee bit of cayenne. Toss the fries in oil, then coat them with this classic ranch spice combo. They’ll bake into a glorious, crispy pan of ranch fry goodness.
Honestly, the baked ranch fries tastes pretty phenomenal right out of the oven, but with a few additions, they become transcendent. Two types of cheese—cheddar and mozzarella—ultra crispy bacon, and the secret to the fries’ indulgent taste and bangin’ ranch flavor: shredded chicken tossed in the Skinny Greek Yogurt Ranch Dip I shared yesterday. This dip gives the effect of bathing the fries in creamy decadence, but is 100% guilt free and packed with protein
As I assured myself in the midst of my fry coma, between the baked potatoes (vegetable) and lean protein (Greek yogurt + chicken), these Chicken Bacon Ranch Fries are total meal-material. Am I right? Let’s continue.
Smother, return to oven for the melty cheese magic, then remove and….
Eat fries for dinner. Or lunch. Or as an actual appetizer at your next game watch. Just be sure to have a couch on hand for recovery purposes—you’ll thank me later.
Chicken Bacon Ranch Fries
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
- 4 slices bacon
- 2 medium russet potatoes, peeled and cut into 1/4-inch matchsticks
- 3 tablespoons olive oil
- 1 1/4 teaspoons garlic powder
- 1 1/4 teaspoons onion powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 cup shredded cooked chicken (about 4 ounces)
- 1/2 cup Skinny Greek Yogurt Ranch Dip
- 1/4 cup freshly grated sharp cheddar cheese
- 1/4 cup freshly grated mozzarella cheese
- Fresh chopped chives
- Place rack in center of oven and preheat oven to 400 degrees F. Line a large baking sheet with foil and set a baking rack on top. Lay the strips of bacon flat on top of the rack, then bake until crisp, about 12-15 minutes, depending upon the thickness of your bacon. Set between two paper towels atop a dinner plate and pat dry. When cool enough to handle, chop and set aside. Increase o¬ven temperature to 425 degrees F.
- Meanwhile, peel and cut the potatoes. Place in a large bowl, then toss with the olive oil, garlic powder, onion powder, dill, salt, and cayenne. Coat a large baking sheet with cooking spray, then spread the fries onto the sheet in a single layer. Bake 15 minutes, flip with a spatula, then bake an additional 10-15 minutes, until lightly crisp.
- While the fries are baking, heat the ranch dip in a small saucepan or microwave-safe bowl, just until warm. Toss with chicken to coat.
- Remove fries from oven and top with the chicken, cheddar, mozzarella, and bacon. Return to the oven until the cheese melts, 3-5 minutes. Top with chives. Serve immediately.
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