Crispy chips with chilli salsa and cheese
- February 2017
- Serves 2
- Hands-on time 25 min, oven time 35-45 min, plus soaking
Chips like you’ve never seen before – crispy, loaded with a chilli salsa, melted cheese and a generous sprinkling of salt. The ultimate TV night-in snack.
- Vegetarian recipes
- 33.8g (9.5g saturated)
- 59.7g (5.6g sugars)
Soaking the chips in salted water (step 1) helps to draw out the starch and season them all the way through, giving fluffier, more flavourful chips.
The salsa will keep in the fridge for around 48 hours. You’ll have more than you need, so keep the rest to dollop over meat and fish, or stir into yogurt as a dip or to use as a salad dressing.
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