This dish brings together crispy golden chips, comforting melted cheese, and a zesty green chutney for a unique and flavourful twist. Make the chutney while the chips bake, and you’ll have this vibrant, guilt-free treat ready in under 30 minutes! By using McCain’s Home Chips Lighter, you cut the fat content by 30% without sacrificing flavour.
INGREDIENTS
500g McCain Home Chips Lighter Straight Cut
100 g Mozarella
1 red chilli, we used birds eye but use your favourite variety
1 green chilli, we used a mild green chilli to offset the spicy red chilli
Spread the chips in a single layer on a baking tray and put them in a preheated oven for 22 – 24 minutes. Turn them occasionally until they’re golden and wonderfully crispy.
While the chips are cooking, it is time to make the chutney. Roughly chop the spring onion and garlic and chuck them in either a pestle and mortar or mini food processor. Next, take the seeds and membrane off the chilli and blitz with olive oil, onion, garlic and lime juice until smooth. Then, add the herbs and a pinch of salt and pulse a few times till everything is combined. Taste for seasoning. If it’s a little thick then add in a touch more oil.
Grate the cheese and finely chop the chillies and set to one side.
Once the chips are done, take them out of the oven and the scatter the cheese over the top and pop the tray back in the oven for around 5 minutes or until the cheese is hot and bubbling.
Take the chips out of the oven and drizzle the green chutney over the top. Make sure every corner is covered with the tangy sauce. Finish the dish by sprinkling with fresh chillies and any leftover mint and coriander.
Serve with the additional chutney and a squeeze of lime.
