Loaded chips to enjoy when you are in newed of comfort. Instead of tuna you could load these with Salsa Roja and Pickled Onions or with Mexican Sauce and Spring Onion Salsa. You need a flat baking tray and you want to spread the potatoes out as much as possible to crisp and colour evenly. The recipe is fro ” Mezcla” by Ixta Belfrage.
Ingredients
- 1 kg floury potato unpeeled, cut into 1 cm chips
- 3 tbsp olive oil
- 2 tsp flaky sea salt
- 160 g canned tuna drained
- 5 g chives
- 5 g basil
- freshly ground black pepper
- ½ onion thinly sliced on a mandolin
- 2 tbsp lemon juice
- ½ tsp flaky sea salt
- 4 tbsp double cream
- 15 g Parmesan cheese finely grated, plus extra to serve
- ½ clove garlic crushed
- flaked salt
- 2 ripe tomatoes
- ½ Scotch bonnet pepper finely chopped
- ½ tsp Hot sauce optional
- ½ clove garlic grated
- garlic grated
- olive oil for serving
- Parmesan cheese (grated for serving)
- flaky sea salt
Servings:
Instructions
- Preheat the oven to 220°C fan/240°C. Line the largest flat baking tray that will fit in your oven with parchment paper. Toss the chips with the oil and salt and spread them out as much as possible on the tray.
- Bake for 20 minutes, then lower the heat to 200°C fan/220°C and use the parchment to help you gently toss the chips. Bake for another 20 minutes or so – keep an eye on them for the last 5 minutes and take them out when they’re at your ideal level of golden-brown.
- Meanwhile, mix the onions with the lemon juice and salt,in a bowl and set aside.
- Stir the cream with the Parmesan, garlic (crushed) and a pinch of salt, and set aside.
- Halve and grate the cut sides of the tomatoes using the large holes of a box grater. Discard the skin, and put the pulp into a small bowl with the Scotch bonnet ( use a milder chili if you prefer), hot sauce (if using) and garlic Add 1 tablespoon of the pickling liquid from the onions and a pinch of salt, and stir.
- Assemble! Spread your hot chips out on a platter and top with chunks of the tuna . Spoon over the cream and salsa, layering with the pickled onions (and some of the pickling liquid), chives (roughly chopped) and basil. Finish with extra virgin olive oil, black pepper and a final grating of Parmesan.
Share this Recipe
Powered byWP Ultimate Recipe