Baked French Fries with Chipotle Ranch Dip (Paleo & Whole30)

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

¼ 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 and ½ tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

2 tsp dried chives

Optional salt, to taste

INSTRUCTIONS

Preheat your oven to 425 degrees and line 2 large baking sheets with parchment paper
Cut your potatoes into ½ inch “fries”, then pat them dry on all sides with paper towels to absorb as much moisture as possible.
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.
Spread out the fries on the two parchment lined baking sheets with at least ½ inch of space around each one. More space ensures crispier fries!
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.
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!
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.

NOTES

*I always use homemade recipe that’s ready in just 1 minute using an immersion blender!

**Primal Kitchen Avocado Oil Mayo is a great option