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Eighties homemade thin chips with Caesar salad

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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Potato Council

British potatoes are the ultimate taste sensation that have stood the test of time. They're great value for money, quick and easy to cook and provide a wealth of essential nutrients.

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