Cook
Eighties Homemade Thin Chips with Caesar Salad
- 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.
| Per Portion | GDA | ||
|---|---|---|---|
| Energy kcal | 627 | 31.4 | |
| med | Fat g | 30.3 | 43.2 |
| med | SFA g | 5.3 | 26.5 |
| low | Sugar g | 7.2 | 7.2 |
| med | Salt g | 2.7 | 45.0 |
Ingredients:
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 Desirée (about 1kg)
1 tbsp olive oil
Prep:
10 minutes
Cook:
30 minutes
Serves:
4