zoom Baked chunky chips with caramelised onion salsa

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    Baked chunky chips with caramelised onion salsa

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    Baked chunky chips with caramelised onion salsa

    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 

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes + cooling
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4


    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.

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