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!
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.