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)
- 2 large baking potatoes, peeled
- 3 tbsp salt
- 3 tbsp sunflower oil
- 75g mix mozzarella and mature cheddar, grated (block mozzarella works best)
For the chilli salsa
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 shallot, finely chopped
- 2½ tbsp red wine vinegar
- Large pinch sugar
- 25g bunch fresh mint, leaves picked
- 25g bunch fresh coriander, leaves picked
- 25g bunch fresh flatleaf parsley, leaves picked
- 1 green chilli, deseeded if you like, roughly chopped
- 1 tbsp olive oil
- Slice the potatoes into thin chips, then put in a bowl with the salt and cover with cold water. Soak for 1 hour, then drain and pat dry using kitchen paper. While they’re soaking, heat the oven to 200°C/180°C fan/gas 6.
- Heat the oil in your largest roasting tin (it’s important not to crowd the chips) for 3-4 minutes until smoking. Add the chips and turn to coat in the oil, then cook in the oven for 30-35 minutes, turning occasionally (don’t worry if they break up a little when turned – it just adds to their crispiness), until crisp and golden.
- While the chips are cooking, make the salsa. Heat a frying pan and toast the cumin and coriander seeds until fragrant. Transfer to a pestle and mortar and crush to a powder. Put the shallot, red wine vinegar and sugar in a small glass or ceramic bowl, stir in a little salt and leave for 10 minutes. Put all the salsa ingredients except the olive oil in a food processor and whizz to a rough paste. Whizz in the oil, then taste and add more salt, sugar or vinegar as needed. (If you don’t have a food processor, crush the ingredients to a paste in a pestle and mortar, adding the oil with the rest of the ingredients.)
- When the chips are golden, lift them into an ovenproof serving dish using a fish slice, then pat gently with kitchen paper to remove excess oil. Scatter over the grated cheese, then return to the oven for 5-10 minutes more until the cheese has melted. Dollop over the chilli salsa and serve immediately.
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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