Forget salt and vinegar: today’s chips are piled high with chutney, tofu, lasagne and even ice-cream. Here’s how to recreate chefs’ most comforting dishes
French fries transcend fashion. Food trends come and go but chips persist as a source of comforting joy, something we all badly need this winter. For many, that will mean sun-gold chips doused in salt and vinegar, ketchup or mayo. But why stop there?
With budgets tight, loaded fries are currently enjoying a bounce as a relatively affordable, filling treat. Last year, Burger King introduced jazzed-up fries (topped with cheese sauce and/or bacon bits), as did several big-name pub chains. In that same period pub chip sales were up 15%, according to analysts Lumina Intelligence. These brash stacks of top-loaded fries, a street food staple, are going mainstream.
