Eighties homemade thin chips with Caesar salad

A simple and easy dish, it makes for an ideal weeknight dinner

• Preparation: 10 mins
• Cooking: 30 mins
• Serves: 4

What you need:

For the salad:

• 2 thick slices of bread
• 1 tbsp olive oil
• 3 thick rashers of bacon, cooked
• 3-4 tbsp ready prepared Caesar dressing
• 1 cos or romaine lettuce, leaves separated

For the chips:

• 3-4 medium potatoes, such as Maris Piper, King Edward or Desiree (about 1kg)
• 1 tbsp olive oil

What you do:

1. Heat oven to 200°C/fan 180°C/gas 6.
2. Tear the slices of bread into 2cm pieces. Spread over a large baking sheet or tray and drizzle with the olive oil.
3. Bake for 8-10 minutes, turning the croutons a few times during cooking so they brown evenly.
4. Cut the unpeeled potatoes into thin chips, measuring about 5mm wide.
5. Place the potatoes and oil in a plastic bag and shake gently to coat. Spread the chips on a large non-stick baking tray.
6. Cook the chips for 25-30 minutes or until golden and fluffy.
7. Meanwhile, cut the bacon into small pieces. Tear lettuce into large pieces and put in a large bowl. Top with the bacon and croutons and add the dressing.

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