Cheesy Chops Chips Recipes

Steps:

• To make the dip, heat the flour, mustard powder and milk in a small saucepan and gently cook, whisking constantly, until smooth. Carry on bubbling and stirring until thickened. Turn off the heat, stir in the cheese until melted, then season to taste. Scrape into a microwave-proof bowl and put some cling film directly on the surface.
• Heat oven to 220C/200C fan/gas 7. Spread the fries on 1-2 big baking trays and cook for 10 mins, then scatter over the Parmesan and garlic salt - use tongs to toss and coat all the chips in the cheese, then carry on baking for 10 mins more until golden and crisp - if the chips aren't crispy enough, increase oven to 240C/220C fan/gas 9 for a few mins.
• Gently reheat the dip in the microwave until warm, stir in the chives and serve with the hot chips.

Steps:

• Preheat oven to 400°F (200˚C).
• In a bowl, whisk together egg whites, garlic powder, parsley, salt, and pepper.
• Evenly distribute egg mixture in a greased mini muffin tin. The more mixture per muffin slot, the thicker the chip.
• Top with shredded cheese.
• Bake for 12-15 minutes, or until until cheese is melted and edges are slightly brown.
• Cool for 10 minutes.
• Remove chips using an offset spatula.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
• Spread kale onto baking sheets.
• Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.

Steps:

• Heat the oil to 375 degrees Fahrenheit.
• Wash all the potatoes with fresh water and cut them width-ways with a sharp knife so that you have several thin chips.
• When all the chips are cut, deep-fry them for 2-4 minutes until crispy.
• Gently sprinkle some seasoned salt over the chips.
• Put the fried chips on a plate and cover with as much grated cheese as you like; I use enough to completely cover the center of the plate and spread it out from there.
• Set the oven to 'Broil' and set the plate close to the flames.
• When all the cheese is melted, remove the plate and set it on top of a clean plate (this way you don't burn your hands carrying the chips because the plate will be extremely hot).
• Enjoy

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