Go Back
Homemade Crunchy Takis Potato Wedges photo

Crunchy Takis Potato Wedges

These Crunchy Takis Potato Wedges deliver bold, spicy flavor with an irresistible crunchy coating. Perfect for game day, lunch, or as a tasty side dish!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish, Snack
Cuisine: American, Fusion
Keyword: Crunchy, Easy, Oven-Baked, Potato Wedges, Spicy
Servings: 4 servings

Ingredients

  • 4 large potatoes Russet or Yukon Gold
  • 2 cups crushed Takis chips choose your favorite flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 0.5 teaspoon chili powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup olive oil
  • 0.5 cup shredded cheddar cheese optional
  • green onions for garnish, optional

Instructions

  • Start by washing and scrubbing the potatoes thoroughly. Peel if desired. Cut each potato into wedges by slicing in half lengthwise, then cut each half into 3 or 4 wedges of similar size.
  • Place the Takis chips in a large zip-top bag and crush them with a rolling pin or food processor to small crunchy pieces, not powder. Transfer to a large mixing bowl.
  • Add garlic powder, onion powder, paprika, chili powder, salt, and black pepper to the crushed Takis. Stir well to combine the spice coating evenly.
  • Toss the potato wedges in olive oil until lightly and evenly coated. Add the wedges to the bowl with the Takis mixture and gently toss to coat each wedge thoroughly.
  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it lightly. Arrange wedges in a single layer without touching. Bake for 25-30 minutes, flipping halfway, until golden and crunchy outside and tender inside.
  • In the last 5 minutes of baking, sprinkle shredded cheddar cheese evenly over the wedges and return to oven until melted and bubbly. Garnish with chopped green onions before serving.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Large Mixing Bowl
  • Rolling Pin
  • Zip-Top Bag
  • Oven

Notes

  • Ensure wedges are cut evenly for uniform cooking and crispness.
  • Use olive oil to help the Takis coating stick and crisp up the wedges.
  • Crush Takis chips to small crunchy pieces, avoiding powder for best texture.
  • Do not overcrowd the baking sheet to prevent steaming and sogginess.
  • Flip wedges halfway through baking for even browning.