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