If you know me, you know I love french fries. They are one of my favorite foods besides cake. That’s why I am SO EXCITED about this new copycat recipe for “Chick-fil-A” Waffle Fries!
There’s just something extra special about waffle fries. I don’t know if it’s the shape or what exactly makes them so delicious, but it certainly isn’t the Dimethylpolysiloxane, chemical preservatives, or unhealthy oils that Chick-fil-A uses to make theirs.
Back in the day, I used to eat Chick-fil-A several times a week for lunch…and I can STILL remember how their waffle fries taste and it makes my mouth water. Now, I wouldn’t consider eating them because of all the shady ingredients they use. But I’m not depriving myself! I firmly believe that if you love to eat something, you can figure out how to make it at home with healthy ingredients. That way you can have your cake (or waffle fries!) and eat it too!
You only need 3 basic ingredients to make waffle fries that are just as delicious as Chick-fil-A’s Waffle Fries (and thankfully, you won’t need to call up a chemical company to send you some “Disodium Dihydrogen Pyrophosphate”).
All it takes are some organic potatoes, coconut oil and sea salt. If you don’t have coconut oil, olive oil or avocado oil work wonderfully in this recipe too.
To cut your potatoes into that amazing waffle shape, you’ll need a good mandoline that has a thick setting and a waffle blade. This is the mandoline I used to make these waffle fries, and I highly recommend using this one because it allows you to cut your waffle fries thick enough (some mandolines don’t cut thick enough). You’ll want to put it on its thickest setting, otherwise you’ll end up with chips.
To cut the potatoes into waffle fries, you’ll use your mandoline to make one slice down the potato. Then you turn the potato one quarter turn and make another slice. Voila! You’ll end up with little waffle slices like this…
The next step is very important to get the crispiest fries in the oven. You’ll want to put your potato slices in a bowl, cover them with cold water, and let them soak for 30 minutes. This will wash off some of the extra starch and create a fluffier, crispier waffle fry.
After your potatoes are done with their bath, you’ll pat them dry, toss them with oil and salt, and place them on a parchment lined baking sheet. If you want to jazz them up, you can season them with smoked paprika, garlic powder and a bit of fresh cracked black pepper when you are tossing them with the oil.
Lay them out in a single layer like this…
Pop them in a 425 degree oven for roughly 25-30 minutes (checking after 20 and turning if they are getting too brown). Once they are cooked through, you can stick them under the broiler for a few minutes to crisp them up if needed. Next thing you know, you’ll be munching on these delicious waffle fries that are better (and much healthier) than Chick-fil-A!
PRO TIP: Tossing cooked waffle fries with a bit of fresh rosemary adds a ton of flavor!
I like to dip my waffle fries in ketchup that has no sugar added – like Primal Kitchen brand. Steer clear of Heinz and Hunts Ketchup because those are both made with GMO High Fructose Corn Syrup – bleh!
Here’s the printable recipe – you’ll want to keep this one handy for when the craving strikes!
- 3 medium size Russet or Yukon Gold potatoes
- 2 to 3 tablespoons olive oil or coconut oil
- 1 teaspoon sea salt
- Preheat the oven to 425 degrees F.
- Wash the potatoes and pat dry. Using a mandoline on the thickest setting, make one slice down the potato. Turn the potato one quarter turn and make another slice. Continue to turn the potato after each slice until you have used the whole potato. Repeat with the remaining potatoes.
- Place the slices in a bowl and fill with cold water ½” above the potatoes. Let sit for 30 minutes.
- Drain the water and dry the potatoes completely. A clean dish towel works well.
- Toss the potatoes with the oil and salt and spread evenly on a parchment-lined baking sheet. Bake for 25 to 30 minutes or until golden brown. Turn the oven to broil and cook for 2 to 3 minutes to crisp the top, if needed. Let cool slightly and serve immediately.
* In order to get the crispiest fries, don’t skip the step to soak them in water beforehand. This will wash off some of the extra starch and create a fluffier, crispier waffle fry.
* Make sure you check the waffle fries at the 20 to 25 minute mark as ovens vary and some may cook quicker. If they are getting too brown, flip them over and cook for the remaining 5 minutes. Skip the broil step if they are already well browned.
Know anyone who loves the waffle fries at Chick-fil-A? Make sure you share this copycat recipe with them… or bake them a batch. I’m sure they’ll be thankful!
Xo,
Vani
P.S. I have also perfected the recipe for a homemade Chick-fil-A Sandwich! You can find the recipe inside my New York Times best selling cookbook, Food Babe Kitchen. If you don’t have your copy of this cookbook yet, you can try the recipe here.
These fries look great, thank you Vani! Planning to make these for my boyfriend this week, I’ll let you know how it goes!
Is there an air fryer way to make these?
I made them tonight in my air fryer. I tend to use the bake mode in my air fryer most because the fan speed is closer to convection oven. I used 375° for 12 minutes. Of course air fryers aren’t standard, thickness of fries will vary, etc etc. So, yes you can use an air fryer, but it will take much more monitoring than in an oven.
Vani I made your recipe with an oven and an air fryer tonight. Both were delicious. Great job.
I see several recipes suggest boiling the raw fries for a few minutes before baking to insure a cooked middle. Save time and steps, microwave instead. Then oven-bake.