✔ Updated · crispy seasoned fries, nacho cheese sauce + gluten notes
These copycat Taco Bell nacho fries are crispy, smoky and seasoned all over, with a silky nacho cheese sauce for dunking. They bake on a sheet pan, so you get the crunch without a pot of oil.
At a glance
The one tip that matters: Soak the cut fries, then dry them really well and dust them with cornstarch. That thin starchy coat is what bakes up shatter-crisp and holds the seasoning.
Why I Love These Nacho Fries
- Crunchy and seasoned all over, thanks to a light cornstarch and spice coating.
- Real nacho cheese sauce that stays silky and dippable, made in 5 minutes.
- Gluten-free friendly at home: cornstarch, not flour, does the crisping.
What Are Taco Bell Nacho Fries?
Nacho Fries are Taco Bell's seasoned fries, served with a cup of warm nacho cheese sauce for dipping. They come and go as a limited-time menu item, which is exactly why I started making them at home.
This copycat isn't an exact match for the restaurant recipe. It's my take: crisp baked fries in a bold paprika and chili coating, plus a cheese sauce that actually tastes like cheese.
Are Nacho Fries Gluten Free?
The restaurant version isn't sold as gluten free. Gluten-free guides report that Taco Bell's fries have a seasoned coating made with wheat flour and are cooked in shared fryers. If you have celiac disease, check Taco Bell's allergen information in its app or on its website before ordering.
My homemade version gets its crunch from cornstarch, so it's gluten free as long as your spice blends and cheese are labeled gluten free.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Cut them evenly. Even 1/4-inch fries cook at the same rate. Thicker ones stay soft while the thin ones burn.
- Dry, then dust. I roll the soaked fries in a kitchen towel until they're properly dry. Wet fries plus cornstarch make a gummy paste instead of a crisp shell.
- Give them room. Two pans beat one crowded pan every time. Fries that touch steam each other and go limp.
- Season twice. Half the seasoning goes on before baking and half right after, when the hot fries grab it best.
- Use real American cheese for the sauce. It melts smoothly and keeps the sauce from splitting. Shred the cheddar yourself; bagged shreds have anti-caking powder that makes it grainy.
- Reheat the right way. Refrigerate leftovers within 2 hours for up to 3 days. Re-crisp the fries at 400°F in the oven or air fryer for 5 to 7 minutes, and warm the cheese sauce gently with a splash of milk.
Copycat Taco Bell Nacho Fries
4
servings40
minutes30
minutes490
kcal1
hour10
minutesCopycat Taco Bell-style nacho fries: soaked russet fries tossed in a light cornstarch and spice coating of paprika, chili powder, garlic, onion and cumin, baked or air fried until crisp, and served with a silky homemade nacho cheese sauce.
Ingredients
- For the Fries
3 large russet potatoes (about 2 lb)
2 tablespoons cornstarch
3 tablespoons vegetable oil
- For the Nacho Seasoning
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon fine salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
- For the Nacho Cheese Sauce
1 tablespoon butter
1 tablespoon cornstarch
3/4 cup whole milk
4 oz American cheese slices, torn
1/2 cup sharp cheddar, freshly shredded
1 teaspoon pickled jalapeño brine (optional)
1 pinch ground cumin
Directions
- Cut and Soak
- Scrub the potatoes and cut them into 1/4-inch-thick fries, skin on or off. Put them in a large bowl, cover with cold water and soak for 30 minutes (or up to 2 hours in the fridge) to rinse off surface starch.
- Heat the oven to 425°F and line 2 sheet pans with parchment. Mix all the nacho seasoning ingredients in a small bowl.
- Drain the fries and dry them very well with a clean kitchen towel. Any water left on them will steam instead of crisp.
- Coat and Bake
- In a large dry bowl, toss the fries with the cornstarch until lightly dusted, then add the oil and half the seasoning and toss until every fry is coated.
- Spread the fries in a single layer on the pans, not touching. Bake for 15 minutes, flip, swap the pans, and bake 12 to 15 minutes more, until deep golden and crisp.
- Make the Cheese Sauce
- While the fries bake, melt the butter in a small saucepan over medium-low heat. Whisk the cornstarch into the cold milk, pour it into the pan and whisk until it simmers and thickens slightly, about 2 minutes.
- Turn the heat to low and add the American cheese and cheddar a handful at a time, whisking until smooth. Stir in the jalapeño brine and cumin. Keep warm over the lowest heat, adding a splash of milk if it thickens.
- Season and Serve
- Tip the hot fries into a bowl, sprinkle with the remaining seasoning and toss. Serve straight away with the warm nacho cheese sauce for dipping.
Notes
- Optional: Use sour cream as an alternative to nacho cheese sauce to give these an additional kick. To spice these up a notch you can add some ground beef into the mix.
- In a hurry? Just substitute frozen french fries for the russet potatoes and you’ll cut the prep time down to 15 minutes flat.
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Ways to Load Them Up
- Supreme: top with seasoned ground beef (cooked to 160°F), diced tomatoes, sour cream and green onions.
- Spicy: add sliced pickled jalapeños and an extra pinch of cayenne to the seasoning.
- Burrito-style: roll a handful of fries into a flour tortilla with beef, cheese sauce and sour cream.
- Dips: serve with sour cream, salsa or a creamy chipotle sauce alongside the cheese.
More Taco Bell Copycats
Make it a full Taco Bell night with my copycat Taco Bell chicken quesadilla, the saucy Taco Bell-inspired enchirito and a big plate of copycat Nachos BellGrande. Got leftovers? Here's how to reheat nachos without sogginess. My copycat Taco Bell Mexican Pizza rounds out the spread.
Frequently Asked Questions
Are Taco Bell nacho fries gluten free?
Taco Bell doesn't sell Nacho Fries as gluten free. Gluten-free guides report that the fries' seasoned coating contains wheat flour and that they're cooked in shared fryers, so they aren't considered safe for celiac disease. Check Taco Bell's own allergen info, because recipes change.
Are these copycat nacho fries gluten free?
This homemade version uses cornstarch instead of flour, so the fries and cheese sauce are naturally gluten free when your spices, cheese and chili powder are labeled gluten free. Bake them on clean pans, or fry in fresh oil that hasn't cooked breaded foods.
What is the seasoning on nacho fries?
Nacho fries are coated in a smoky, slightly spicy blend. My copycat seasoning is paprika, chili powder, salt, garlic powder, onion powder, cumin, a pinch of sugar and a little cayenne. Add more cayenne if you like them hotter.
Can I make nacho fries in the air fryer?
Yes. Soak, dry and coat the fries as directed, then air fry at 400°F in a single layer for 16 to 20 minutes, shaking the basket every 5 minutes, until crisp. Work in batches so the basket isn't crowded.
Can I deep fry these instead?
Yes. Fry the dried, cornstarch-dusted fries at 325°F for 4 to 5 minutes until pale and soft, drain, then fry again at 375°F for 2 to 3 minutes until crisp. Toss with all the seasoning straight out of the oil.
