Crispy chips with chilli salsa and cheese
- Portion size: Serves 2
- Hands-on time 25 min, oven time 35-45 min, plus soaking
- Difficulty: easy
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.
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Ingredients
- 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
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Method
- 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.
Nutrition
- 625kcals Calories
- 33.8g (9.5g saturated) Fat
- 16.2g Protein
- 59.7g (5.6g sugars) Carbs
- 8.7g Fibre
- 3g Salt
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