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Baked chunky chips with caramelised onion salsa
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These make great dippers as a snack or starter. Parboil the potatoes in advance, then bake when needed. Add spice with cajun or piri piri seasoning
1 pack Waitrose 2 Baking Potatoes
2 tbsp olive oil
400g can chopped tomatoes
150g caramelised red onion chutney
3 tbsp tomato ketchup
1 tbsp honey
1. Preheat the oven to 220°C, gas mark 7. Cut each potato lengthways into 3 and each slice into 3-4 again, to give 9 or more chunky chips. Parboil for 5-6 minutes in boiling water, then drain well. Tip out onto a clean, dry tea towel and pat dry.
2. Place into a large bowl and toss with the oil and season well. Spread out onto a large baking tray with any excess oil then bake for 20 minutes. Turn each chip over and bake for a further 15-20 minutes or until golden.
3. Meanwhile, place the tomatoes, chutney, ketchup and honey in a medium saucepan and simmer for 7-8 minutes, stirring occasionally. Serve with the chunky chips.
Typical values per serving: