Frozen hot chips, like many other formats of frozen potato, are a gift – a freezer gift. Bake them according to the packet instructions, but don’t be afraid to bake longer for a better crunch. It’s an eye job. Or, better yet, an air fryer job. Seriously. As per, be generous with these toppings and don’t forget to season very well.
Truffle Cheese & Rosemary
BAKE WITH:
grated truffle manchego, rosemary
TOP WITH:
chilli flakes
DIP INTO:
garlic aioli
Five-Spice & Fried Shallot
BAKE WITH:
Chinese five-spice, onion powder
TOP WITH:
fried shallots
DIP INTO:
chilli mayo’
Garam Masala & Kasundi
BAKE WITH:
garam masala
TOP WITH:
lime zest, coriander (cilantro)
DIP INTO:
yoghurt, tomato kasundi
Haloumi & Oregano
BAKE WITH:
haloumi chunks, fennel, dried oregano
TOP WITH:
lemon zest
DIP INTO:
mixed olive dip
Recipe extracted from Happy Hour Snacks by Bec Vrana Dickinson,
published by Hardie Grant Books,
RRP $44.99.
