Dairy Free Chili Cheese Fries

There is nothing quite like a big platter of chili cheese fries when you want real comfort food.

When you stop eating milk products, loaded fries are usually one of the first diner favorites you have to give up.

That is why I wanted to make these dairy free chili cheese fries at home.

You get crispy baked potatoes, a thick beef chili, and a creamy cheese sauce made entirely without real milk.

It is the kind of fun meal you can easily share with friends or family on a casual weekend night.

Why This Recipe Is a Keeper

Ultra Crispy Fries – Soaking the potatoes and adding cornstarch makes these baked fries super crisp without deep frying.

Silky Cheese Sauce – Nutritional yeast and spices create a smooth, velvety cheese sauce that tastes totally authentic.

Rich Beef Chili – The homemade ground beef chili is thick, hearty, and packed with warm spices in minutes.

Total Comfort Food – You get all the classic diner comfort food satisfaction without touching a drop of dairy.

Here’s What You’ll Need

For the Fries

• 2 lb Russet Potatoes
• 1 tbsp Cornstarch
• 3 tbsp Olive Oil
• 1 tsp Salt

For the Chili

• 1 lb Ground Beef
• 1/2 Medium Yellow Onion, Finely Diced
• 2 Cloves Garlic, Minced
• 2 tbsp Chili Powder
• 1 tsp Ground Cumin
• 8 oz Tomato Sauce
• 1/2 cup Beef Broth
• 1/2 tsp Salt

For the Cheese Sauce

• 2 tbsp Dairy Free Butter
• 2 tbsp All Purpose Flour
• 1 1/4 cups Unsweetened Oat Milk
• 1 1/2 cups Dairy Free Shredded Cheddar
• 2 tbsp Nutritional Yeast
• 1 tsp Dijon Mustard
• 1/2 tsp Garlic Powder
• 1/4 tsp Smoked Paprika
• 1/2 tsp Salt
• 1 Pinch Cayenne Pepper

For Serving

• 2 Green Onions, Sliced
• 1 Jalapeno, Thinly Sliced

How to Make It

Step 1

Cut the potatoes into 1/4 inch thick fries and soak them in cold water for 30 minutes to remove excess starch. Preheat the oven to 425°F and line two baking sheets with parchment paper.

Step 2

Drain the fries and dry them very well with a towel. Toss with the cornstarch, olive oil, and salt, then spread them in a single layer across both baking sheets.

Bake for 35-40 minutes, flipping halfway through, until golden and crisp.

Step 3

While the fries bake, brown the ground beef and onion in a skillet over medium high heat for 7-8 minutes. Drain the excess fat, then stir in the garlic, chili powder, and cumin for 1 minute.

Add the tomato sauce, beef broth, and salt, and simmer for 15 minutes until thick.

Step 4

For the cheese sauce, melt the butter in a small saucepan over medium heat and whisk in the flour for 1 minute. Slowly whisk in the oat milk and simmer for 2-3 minutes until thickened.

Lower the heat and whisk in the dairy free cheddar a handful at a time, then add the nutritional yeast, Dijon mustard, garlic powder, smoked paprika, salt, and cayenne until silky smooth.

Step 5

Pile the hot fries onto a platter, spoon the chili over the top, and drizzle generously with the cheese sauce. Finish with green onions and jalapeno slices and serve right away.

Recipe Tips

Dry the Potatoes Completely

After soaking your cut potatoes, make sure you dry them completely with a clean kitchen towel. Even a tiny bit of leftover surface water will steam the fries in the oven instead of making them crisp.

I’ve found that rolling the fries up inside a dry towel works wonders. Once they are fully dry, the cornstarch can stick evenly and create an extra crunchy outside crust.

Give the Fries Plenty of Space

Spread your potatoes out so none of them touch each other on the baking sheets. If the fries are piled together, they trap moisture and turn out limp and soft.

You’ll get the best results if you split them across two separate pans. If your oven cannot fit both sheets on the same middle rack, rotate them between the top and bottom racks halfway through cooking.

Check Your Oat Milk Label

When you buy oat milk for the cheese sauce, double check that the carton says both unsweetened and plain. Many standard oat milks contain added sugar or vanilla flavor that will ruin the taste of a savory cheese sauce.

From my experience, some oat milk brands still taste slightly sweet on their own. If your sauce tastes sweet, whisk in an extra pinch of salt and a tiny dash of yellow mustard to balance the flavor.

What to Make Next

• Dairy Free Buffalo Chicken Dip
• Dairy Free Philly Cheesesteak Sandwiches
• Dairy Free Roasted Garlic Mac & Cheese
• Dairy Free Roasted Poblano Queso

Popular Questions

Which dairy-free cheddar works best for the cheese sauce?

Look for shreds made with coconut oil or potato starch, such as Violife or Chao, because they melt the smoothest.

Avoid brands that rely heavily on pea protein, as they tend to stay gritty and do not blend smoothly into a sauce.