Crispy Chile Pepper Oven Fries with Ranch Dipper


We had Deviled Ham (page 46) with toast and eggs.


For dinner we started with chips and Fresh Salsa Verde (page 209), Three-Pepper Herby Pico, my Lemon-Garlic Guacamole (page 31), and Crispy Chile Pepper Oven Fries with Ranch Dipper. Then we had Fish Tacos with two different kinds of slaw (Smoked Slaw and honey-lime slaw) and Tartar Sauce (page 21) that I stirred some sriracha sauce into. I made Grilled Corn with Chipotle Cream & Cotija (page 45) to go with the tacos.



  • 1 cup flour
  • 5 large eggs, lightly beaten
  • 2 tablespoons Dijon or yellow mustard
  • 2 cups panko breadcrumbs
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • Kosher salt and pepper
  • 1 1/2 pounds chiles (a combination of poblano, Anaheim, and jalapeño), seeded and cut into 1-inch-wide strips


  • 3/4 cup buttermilk
  • 1/2 cup sour cream
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, grated or pasted
  • 1 teaspoon hot sauce
  • 3 tablespoons finely chopped fresh chives
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons finely chopped fresh flat-leaf parsley


Preheat the oven to 400°F.

Make the fries: Line up 3 shallow bowls on the counter: Spread the flour out in one, beat the eggs with the mustard and 2 tablespoons of flour (from the first bowl) in the second, and mix together the panko, Parmigiano-Reggiano, and some salt and pepper in the third.

Coat the chile strips in flour, then in egg, and finally in the panko mixture, pressing to make sure the coating sticks. Arrange the chile strips on a baking sheet in a single layer.

Bake the chiles on the baking sheet, turning halfway through baking, until golden brown and crispy, about 18 minutes.

While the fries are baking, make the ranch dipper: In a medium bowl, mix together all the ingredients. Season with salt and pepper. Serve the fries immediately with the ranch dipper.

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