Chips and a dip

Yes, you can have chips when your slimming, these home-made, low-fat chips are free on green days and taste just great served as a snack with a tasty, chunky vegetable dip.

Serves 4

Prep time 20 mins

Cooking time 30 mins

Syn free

For the chips:

5-6 Large waxy potatoes (Mauris Piper)

Fry light for spraying

Sea salt

For the dip:

1 x 100g/4oz Can chopped tomatoes

50g/2oz Bottles or canned roasted red peppers, drained

2 Garlic cloves, peeled and crushed

1/2 small cucumber, diced

3 tbsp red wine vinegar

200g/7oz Very low fat natural fromage frais

1 tsp artificial sweetener

Salt and freshly ground black pepper

Method:-

Preheat the oven to 200C/Gas 6. Bring a large saucepan of lightly salted water to the boil. Peel and cut the potatoes into thick chips (the thicker they are the less fat they absorb) and place in the saucepan. Boil for 3-4 minutes and then drain thoroughly. Return to the saucepan, cover with a lid ans shake the pan gently to rough up the edges; this helps in creating a crisp coating when baked.

Line a large baking sheet with non-stick baking parchment and spray it with fry light. Spread the chips in a single layer and respray with fry light. Sprinkle over some sea salt and bake in the oven for 15-20 minutes, turning the chips halfway through.

While the chips are cooking, make the dip by placing all the ingredients in a food processor. Blend until smooth, season well and transfer to a small bowl. Chill until ready to serve with the warm chips.