Cheesy Chips Food

CHEESY CHIPS

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.

CHEESY CHIPS RECIPES - 4 OF BEST LOADED FRIES RECIPES

Steps:

• 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.
• 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.
• 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
• 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.

HOMEMADE CHEESY CHIPS

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! Goes great with chicken tenders or burgers or by itself as a snack.

CHEESY CHOPS & CHIPS

Steps:

• Heat oven to 230C/fan 210C/gas 8. In a large bowl toss the potatoes, onion, liquid and oil together. Season if you like. Tip the onion and potatoes into a large sauté pan and bake for 20-30 mins until the potatoes start to brown. Lay the chops on the potatoes and cook for 10 mins more.
• While the potatoes are cooking, mix the cheese, mustard and milk together. When the chops have had 10 mins, spread the cheese mixture over them and switch the oven over to grill. Place the pan under the grill and cook for about 5 mins until the cheese is bubbling and the potatoes are golden and crispy. Serve straight from the pan.

CHEESY CHIPS 'N' DIPS

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