Cheeseboard chips recipe

Name: Cheeseboard chips
Yield: Serves 4
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

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

Vegetarian

Shop your ingredients

Tesco Potato Slices 350G
Any 3 for 2 Clubcard Price - Cheapest Product Free - Selected Vegetables 80g - 800g
Offer valid for delivery from 28/07/2026 until 28/07/2027
900g Hearty Food Co. straight cut chips
£1.90
£5.43/kg
Tesco Dried Rosemary 27G
2 tsp dried rosemary
£1.00
£37.04/kg
Tesco Medium Cheddar 400G
300g leftover cheese cut into 1cm cubes (such as Camembert, Brie, Roquefort, Wensleydale)*
£2.95
£7.38/kg
Tesco Red Onion Chutney 295G
4 tbsp red onion chutney (or any other chutney you have)
£1.45
£4.92/kg
Tesco Cranberry Sauce 200G
4 tbsp cranberry sauce
£0.65
£3.25/kg
Tesco Mini Cornichons 340G
50g cornichons, roughly chopped
£1.50
£7.90/kg DR.WT

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.