Cheeseboard chips recipe
Use up all your leftover cheeseboard bits to make these extra-special cheesy chips. Chuck whatever cheeses you have left, along with chutney and cornichons, and get ready for some serious cheese pulls.
See method- Serves 4
- Takes 20 mins
- 588 calories / serving
Ingredients
- 900g Hearty Food Co. straight cut chips
- 2 tsp dried rosemary
- 300g leftover cheese cut into 1cm cubes (such as Camembert, Brie, Roquefort, Wensleydale)*
- 4 tbsp red onion chutney (or any other chutney you have)
- 4 tbsp cranberry sauce
- 50g cornichons, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 2460kJ 588.0kcal
- Fat
- 29g
- Saturates
- 16g
- Salt
- 2.2g
- Sugars
- 12g
of the Reference intake
Carbohydrate 57.9gProtein 20.6gFibre 5.0g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Arrange the chips on a baking tray and sprinkle over the dried rosemary. Put the chips into the oven and cook for 10 mins.
- After 10 mins, take the chips out of the oven and top with the cubes of cheese and dollops of chutney. Put the chips back into the oven for another 8-10 mins, until the cheese is all melted and the chips are crispy.
- Top with dollops of cranberry sauce and the chopped cornichons.
- See more Christmas leftovers recipes
*Use vegetarian cheese if required
