Serving bowl of loaded chili fries drizzled in sauce

Loaded Chili Fries with Garlic Mayo (Vegetarian)

Serving bowl of loaded chili fries drizzled in sauce
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WRITTEN BY
SERVES:
4
Prep Time:
20 minutes
Cook Time:
45 minutes

Craving something indulgent and packed with veggies? This Loaded Chilli Fries recipe gives you the best of both worlds. Designed for the fry-loving vegetarians out there, this hearty chili mix is loaded with mushrooms, courgette (zucchini), leek, and rich aromatics—so you can feast and sneak in your 5+ a day.

The real MVP? Agria potatoes. Their starchy goodness is the secret to ultra-crispy, golden fries. Don’t skip the boiling step—it’s the key to crispy fry perfection.

Meat lovers, we’ve got you too! This recipe includes easy swaps for a mince-based version, so no one misses out. Perfect for sharing, these loaded veggie fries are a guaranteed hit for movie nights, game nights, or whenever you need takeaway style deliciousness at home.

INGREDIENTS

LOADED CHILI MIX:

  • 200g button mushrooms, diced 
  • 1 brown onion, diced
  • 1 courgette (zucchini), diced
  • 1 leek, diced (white part only)
  • 2 cloves garlic, minced
  • ½ tsp chipotle or chili powder
  • ½ tsp smoked paprika
  • ½ tsp ground coriander
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 x 400g can chopped tomatoes
  • 1 x 400g tin lentils, drained and rinsed (OR replace with 300g beef )
  • ½ cup veggie or beef stock
  • 1 Tbsp tomato paste
  • Olive oil for cooking

CHIPS (FRIES):

  • 800g Agria potatoes
  • Salt
  • Oil for cooking

GARLIC MAYO:

  • 3 Tbsp mayonnaise
  • 1 clove garlic, minced

TO FINISH:

  • 1½ cups grated cheese
  • 2 tomatoes, diced

INSTRUCTIONS:

TO COOK THE CHIPS

IN THE OVEN:

  1. Preheat oven to 200°C.
  2. Scrub and rinse the potatoes (no need to peel). Cut into chips.
  3. Fill a large pot with salted water, add the chips, and bring to a boil. Simmer for 8 minutes.
  4. Drain and let them steam dry in a strainer for 4-5 minutes.
  5. Drizzle oil onto a baking tray, spread the chips out, drizzle with more oil, and season with salt and pepper.
  6. Bake for 45-50 minutes until crispy, flipping halfway.

IN THE AIR FRYER:

  1. Soak cut potatoes in cold water for 10 minutes, then drain and dry with a tea towel.
  2. Toss with oil and salt in a bowl.
  3. Place in the air fryer basket and cook on the chip setting until golden and crispy.

PREPARE THE LOADED CHILI TOPPING

  1. Heat 1 Tbsp olive oil in a large heavy-based pot over medium heat.
  2. Add the onion and sauté until translucent. Stir in the garlic and cook for 1 minute.
  3. Add the spices and cook for 30 seconds (if using mince, add this to the pan first before the spices and cook until browned before adding the rest of the veggies).
  4. Stir in the mushrooms, leek, and zucchini. Cook for 6-7 minutes, stirring often.
  5. Mix in the tomato paste, then pour in the stock and chopped tomatoes.
  6. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally (if using mince, you might like to increase cooking time slightly)
  7. Add drained lentils, stir through, and cook until heated. Season with salt and pepper to taste.

GARLIC MAYO SAUCE

  1. While the chili mix cooks, mix mayonnaise and minced garlic in a bowl. Set aside until ready to serve.

TO ASSEMBLE

  1. Place cooked chips on a plate.
  2. Spoon over the chili mixture
  3. Sprinkle with grated cheese and place in the oven for 1-2 minutes until melted.
  4. Drizzle with garlic mayo and top with diced fresh tomatoes.
wonkybox

Loaded Chili Fries with Garlic Mayo (Vegetarian)

The more-ish way to get your 5+ a day! These veggie loaded chili fries make the most of mushrooms, leek, courgette and alliums.
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