Cook oven chips according to package instructions. Heat 2 tsp vegetable oil in a pan over a medium heat and cook 100g bacon lardons for 5-6 minutes until crisp. Use a slotted spoon to transfer the lardons to a tray lined with kitchen paper, reserving the fat in the pan. In the same pan over a medium heat, fry 1-2 eggs until the whites are cooked but the yolks are still runny, or until cooked to your liking. Arrange the chips on a plate. Sprinkle over the crispy bacon, ½ a chopped avocado and a handful of halved cherry tomatoes. Top with the fried egg(s), season with salt and pepper and sprinkle over some chopped parsley. Serve with tomato relish.
Cook oven chips according to package instructions. Heat 2 tsp vegetable oil in a pan over a medium heat and cook 80g chopped chorizo for 5-6 minutes until crisp. Use a slotted spoon to transfer the chorizo to a tray lined with kitchen paper, reserving the fat in the pan. In the same pan over a medium-low heat, cook 1 thinly sliced red onion for 10-12 minutes until very soft. Turn the grill on to a high heat. Arrange the chips on an ovenproof plate or baking tray. Sprinkle with 30g grated Cheddar, then place under the hot grill and allow the cheese to melt. Sprinkle with the cooked chorizo and red onion, the add some jalapeños and chopped spring onion. Drizzle with mayonnaise and serve.
Breaded tofu and curry chips
Cook oven chips according to package instructions.Cut 200g tofu into cubes. Place 100g plain flour in one shallow bowl and seaosn with salt and black pepper. Beat 2 eggs in a second bowl and place 100g panko breadcrumbs in a third. Dip each piece of tofu into the flour, then the egg and then the breadcrumbs, gently pressing them on to coat. Heat 200ml vegetable or sunflower oil in a saucepan over a medium- high heat until shimmering. (You can check if the oil is ready for cooking by dropping in a breadcrumb in — it should sizzle immediately.) Gently lower in the breaded tofu and cook until golden and crisp. Heat up some curry sauce (prepared or homemade). Layer the chips on a serving plate, top with the tofu and pour over the curry sauce. Sprinkle with some chopped coriander.
Cook oven chips according to package instructions. In a small saucepan over a medium heat, heat up 200ml Buffalo sauce. Arrange the chips on a serving plate. Pour over the Buffalo sauce and crumble over 50g blue cheese.Top with some chopped spring onions and parsley or coriander.
To make homemade oven chips...
Cut potatoes lengthwise into 1cm-thick slices, then cut each slice lengthwise into 1cm-thick chips. Place the chips in a large bowl of cold water and set aside for one hour (or place in the fridge for up to eight hours). Preheat the oven to 200°C/180°C fan/gas mark 6. Place 2 tbsp vegetable oil in a large baking dish and place in the oven while it preheats. Transfer the chips to a pot of salted boiling water and cook for 5-6 minutes until just barely tender. Drain well, then return the pan to the hot hob. Allow the chips to steam dry for 1-2 minutes, shaking the pan vigorously every 20 seconds. Carefully transfer the chips into the hot oil. Toss to coat and spread out in a single layer. Season generously and bake for 30-35 minutes until golden and crunchy. Serve hot.
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