I love my carbs and I’m a big fan of chips…for me, they’re even better when they’re topped with tasty extras! Traditional loaded chips that you find in takeaways and pubs are laden with Syns but it’s so easy to make Slimming World friendly versions.
These bacon and garlic cheese chips are one of my favourite fakeaways. It feels so indulgent and if you use the cheese as your Healthy Extra A, it’s totally Syn-free too (if you’re not using the cheese as a HE A, make sure to Syn it accordingly). I have mushrooms and spring onion for speed and I usually have a leafy salad on the side to make up the recommended third of speed.
This is such a delicious and satisfying dish, a perfect Saturday night fakeaway (although, of course, it’s just as tasty on any other day of the week too!).
Start with the chips. Preheat the oven to 180 degrees Celsius. Peel and slice up a few potatoes and put them over a medium-high heat in a pan of salted water for about 8 minutes.
Drain well and shake them in a colander to roughen them up a little. Line a baking tray and spray with Fry Light. Spread the chips out evenly on to the tray and spray again with Fry Light. Pop in to the oven for around 30 minutes.
To make the sauce, stir together 1/4 teaspoon of minced garlic, a dash of salt and pepper, a squeeze of lemon juice and a few dollops of 0% fat natural yogurt (I like Liberté because it’s really thick and creamy).
Spray a pan with Frylight and over a medium heat, fry a large handful of sliced mushrooms and 2-3 rashers (with the fat trimmed off beforehand).
Plate the chips when they’re ready. Dice the rashers and toss the pieces on to the chips along with the mushrooms, a measured portion of cheese and lots of chopped spring onion. Finish the dish off with plenty of sauce and enjoy!