Belfast Telegraph

Home Life Recipes

Recipe: Eighties homemade thin chips with caesar salad

Chip Week is here, so get peeling those potatoes and try some of these fabulous retro recipes to celebrate a British favourite

A simple and easy dish, it makes for an ideal weeknight dinner.

What you'll need

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

Heat the oven to 200°Cgas 6/400°F. 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, 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.

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