CHIPS N CHEESE RECIPES

Steps:

• Lay out the chips on a microwave-proof plate.
• Add all the toppings except for the salsa and Tabasco, layering the cheese on last.
• Microwave on the high setting for one minute.
• Sprinkle on the Tabasco and spoon the salsa on to the gooey chips as you eat them. I use medium hot salsa and I prefer the Bellview brand to all others (except for home made.).

Steps:

• Cut the potatoes into large wedge-sized chips, all roughly the same size. Rinse under cold water to wash away the starch. Bring a large pan of salted water to the boil with the vinegar, carefully submerge the chips and simmer gently for 6-8 mins, or until tender. Lift the chips out of the water, or carefully drain without breaking them, and leave to cool on a baking tray, uncovered, in the fridge for 30 mins. Can be done up to two days ahead.
• When you’re ready to cook, heat oven to 220C/200C fan/gas 7. Tip the chips into a bowl and heat the oil in a roasting tin for 5 mins. Once the oil is hot, carefully add the chips and use a fish slice or tongs to turn them in the hot oil. Bake for 40 mins, then turn them and scatter over the parmesan. Continue to cook for another 20-30 mins until golden and crisp.
• For the dips, combine all the ingredients for each dip (see below) in separate bowls and stir, seasoning to taste. A ll the dips can be made the day before; cover and chill until needed. Remove the chips from the oven, drain on kitchen paper, then sprinkle with a little salt and the parsley. Serve alongside the dips. For the harissa yogurt dip 200g tub Greek yogurt 1 tbsp harissa (rose harissa is good if you can find it) small handful parsley, chopped For the lemon & garlic dip 150g mayonnaise 1 lemon, zested 2 garlic cloves, crushed ½ tsp cracked black pepper For the Marie Rose dip 200g mayonnaise 60g ketchup 5 drops Worcestershire sauce 5 drops Tabasco ¼ tsp smoked paprika ½ lemon, juiced