Caesar salad and homemade thin cut chips recipe

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Salad and chips for dinner? With these combo recipes you can have the best of both worlds. Job done.

National Chip Week cesar salad with homemade thin chips

© Potato Council

Make this simple salad recipe and serve it up with a handful of homemade thin chips. Much healthier than the take away version.

Caesar salad and homemade chips recipe


Serves: 4

INGREDIENTS

  • For the salad:
  • 2 thick slices of bread
  • 1 tbsp olive oil
  • 3 thick rashers of bacon, cooked
  • 3-4 tbsp ready prepared Caesar dressing
  • 1 cos or romaine lettuce, leaves separated
  • For the chips:
  • 3-4 medium potatoes, such as Maris Piper, King Edward or Desirée (about 1kg)
  • 1 tbsp olive oil

METHOD

Heat oven to 200°C/fan 180°C/gas 6.

Tear the slices of bread into 2cm pieces. Spread over a large baking sheet or tray and drizzle with the olive oil.

Bake for 8-10 minutes, turning the croutons a few times during cooking so they brown evenly.

Cut the unpeeled potatoes into thin chips, measuring about 5mm wide.

Place the potatoes and oil in a plastic bag and shake gently to coat. Spread the chips on a large non-stick baking tray.

Cook the chips for 25-30 minutes or until golden and fluffy.

Meanwhile, cut the bacon into small pieces. Tear lettuce into large pieces and put in a large bowl. Top with the bacon and croutons and add the dressing.


For more information on National Chip Week (17-23 February 2014), visit chips.lovepotatoes.co.uk

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