Cheesey Chips – 4 ways
Overview
Per serving – for the Korean Kimchi fries:
- Calories: 620
- Protein: 13g
- Fat: 43g
- Sat fat: 9g
- Carbs: 43g
- Sugars: 2g
- Fibre: 4g
Per serving – for the Chilli Cheese fries:
- Calories: 690
- Protein: 43g
- Fat: 27g
- Sat fat: 8g
- Carbs: 64g
- Sugas: 11g
- Fibre: 13g
Per serving – for the Vegan fries:
- Calories: 487
- Protein: 5g
- Fat: 27g
- Sat fat: 8g
- Carbs: 53g
- Sugars: 7g
- Fibre: 6g
Per serving – for the Greek-style fries:
- Calories: 385
- Protein: 8g
- Fat: 19g
- Sat fat: 6g
- Carbs: 43g
- Sugars: 2g
- Fibre: 4g
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Ingredients
For the Korean Kimchi fries
- 600 g oven fries of choice, we used French fries
- 100 g bacon
- 1 tbsp. sriracha
- 100 g mayonnaise
- Juice of ½ lime
- 150 g kimchi, we used Biona Organic Kimchi
- 75 g cheddar, grated
- 2 spring onions, finely sliced
- 1/2 tbsp. sesame seeds
For the chilli cheese fries
- 600 g chips of choice, we used French fries
- 1 tbsp. vegetable oil
- 1 onion, finely chopped
- 500 g lean beef mince
- 2 x 226g jars mild salsa (we used Old El Paso)
- 1 x 410g tin kidney beans, drained and rinsed
- 2 tbsp. tomato purée
- Half x 198g tin sweetcorn, roughly chopped
- Large handful fresh coriander
- 150 g cheddar, grated
For the Greek-style chips
- 600 g chips of choice, we used home fries
- 1 tbsp. olive oil
- 1 tsp. flaked sea salt
- 2 tsp. dried oregano
- 1/2 red onion, finely chopped
- 100 g feta
- 75 g tzatziki
- 1 tbsp. fresh oregano leaves, roughly chopped
For the vegan cheesy chips
- 600 g oven chips of choice, we used home fries
- 1 tbsp. olive oil
- 2 tbsp. Mexican seasoning
- 1 avocado
- 1/2 lime, juiced
- 1/2 tsp. chilli flakes
- 1 tbsp. coriander, roughly chopped
- 1 tomato, roughly chopped
- 1/4 red onion, finely chopped
- 100 g vegan cheese, grated
- 100 g salsa
How To Cook
For the Korean kimchi fries
- Season and cook the chips according to pack instructions. Meanwhile fry the bacon for 5min, until crispy and put aside to crisp up. Mix together the sriracha and mayonnaise and season to taste with salt, pepper and lime juice. Roughly chop the bacon into small pieces.
- When the chips have 5min cooking time left, remove from oven and top with the kimchi and cheese. Return to oven and cook for remaining time.
- Scatter over the bacon, spring onion and sesame seeds. Drizzle with the sriracha mayonnaise and serve.
For the chilli cheese fries
- Season and cook the chips according to pack instructions. Heat the oil in a large pan over medium-high heat. Add the onion and mince and fry, breaking up the mince with a wooden spoon, for 10min until the beef is well browned.
- Stir in the salsa, kidney beans, tomato purée and sweetcorn, and bring to the boil. Stir through most of the coriander, if using, then season to taste.
- Switch the oven to grill and spoon the chilli evenly over the chips. Scatter over the cheddar and put until grill for 3-5min, until the cheese is golden and bubbling. Serve hot with the remaining coriander sprinkled over the top.
For the Greek-style chips
- Toss the chips in the oil, and cook according to pack instructions. Meanwhile in a small bowl rub together the salt and oregano. Toss this through the cooked chips along with the red onion and some pepper.
- Put onto a large serving platter and crumble over the feta, drizzle over the tzatziki and the oregano. Serve
For the vegan cheesy chips
- Toss the chips in the olive oil and Mexican seasoning. Season and cook the chips according to pack instructions.
- Meanwhile gently mash the avocado in a small bowl. Stir in 2tsp lime juice, chilli flakes, coriander, tomato and red onion. Season well with salt and pepper and more lime juice if needed.
- Switch to grill setting and sprinkle the cheese over the chips. Grill for 5min until bubbling and golden. Remove and serve with the guacamole and salsa dotted over.
01423 772 298 | SALES@DAIRYKO.CO.UK