Cookie cutter chips

By Carmen Niehaus
28 April 2016

Turn supper into party time with these fun bites.

Serves 4 Preparation time: 15 min Cooking time: 20 min

CHIPS

  • 5-6 floury potatoes, parboiled and peeled
  • oil for deep-frying
  • coarse salt

TOMATO SAUCE

  • 1 can (410 g) chopped tomatoes
  • pinch of sugar salt and black pepper

1 CHIPS Cut the potatoes into 3 mm-thick slices.

2 Cut out shapes with cookie cutters and/or scoop out balls with a melon scoop.

3 Heat the oil and deep-fry small quantities of the chips at a time until golden and done.

4 Drain on paper towels. Sprinkle with coarse salt.

5 TOMATO SAUCE Heat the ingredients in a saucepan and leave to cool. Pulse in a food processor until smooth and serve with the chips.

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