Easy Cheesy Chips

Cheesy Chips 

Cheesy chips are one of life’s little indulgences. A portion of piping hot chips from the deep fryer, covered with melted cheese and sprinkled with salt, fills me with joy. 

It’s the perfect comfort food, ideal for a late night snack walking home from the pub. I probably had cheesy chips at least once a week in my university days – hot, salty and just so so good. 

Of course, they are not so good for you when they are dripping with fat from the fryer. My cheesy chips recipe keeps the calories at bay by using oven chips, which are lighter, crisper and less messy.

It is essential, of course, that the cheese is melted. There is nothing more disappointing than cheesy chips (or a baked potato) covered in a mound of cold grated cheese. The chips need to be coated with melted cheese. Microwaving doesn’t work, as you just end up with soggy chips.    

So I make a simple fuss-free cheese sauce, with no roux and no fuss. A properly made roux is a great way to thicken a sauce, but for a shortcut I LOVE my easy cornflour method. 

Why Make My Cheesy Chips Recipe?

• A delicious indulgence
• Using oven chips means these are better for you than deep fried chips 
• Portion control – takeout portions are HUGE with calories to match. And once I’ve paid for it, I’ll invariably eat the entire lot! 
• Cheesy chips at any time at home!  
• This cheesy chips recipe is as cheap as chips to make!  

Why Use Cornflour to Thicken a Sauce? 

Cornflour is my secret weapon for thickening anything. Simply add some liquid to the cornflour, stir to make a paste and add to whatever you want to thicken. 

It is especially good for takeout-style dishes as it makes a good thick, glossy sauce. Unlike a classic roux you can simply add more cornflour mixture to thicken a sauce you have already made. 

With a roux, you need to melt butter, add the flour, stir it in, cook the flour and then slowly add the liquid. The process cannot be rushed, and it is so easy to get a lumpy sauce that tastes of flour.  No one wants that on their chips!  

I use the same easy no roux method of making a cheese sauce in my hot cheese dip, and easy macaroni cheese recipes.  

Cheesy Chips Ingredients

• Oven Chips – You can make your own, but I love the ease and speed of frozen oven chips. All the work is done for you and they come out perfectly every time. Spend a few more pennies on a branded, or supermarket mid range, as the cheapest ones tend to have more broken and tiny broken chips. 
• Cheddar Cheese – I like a good strong supermarket block of cheddar. This is going in a sauce to be served on chips, so save the expensive artisan cheddar for your cheeseboard!  If you prefer use a mild cheddar – your chips so make it how you like!  
• Cornflour/Cornstarch – The secret to a silky smooth no-roux takeaway-style sauce. Once you start using cornflour to thicken sauces, you will never make a roux again.  
• Milk – Your choice of whole, skimmed or somewhere in between. I don’t recommend plant milk here.  

Optional (but they make your cheesy chips far better!)

• Dijon Mustard – A mild mustard has wonderful affinity with cheese, enhancing the flavour without making it taste of mustard. Think of it as making your cheese go further. 
• Garlic Powder – Adds a layer of extra flavour, without being over powering.  
• Turmeric – Adds an attractive golden colour to the sauce.  

How to Make Cheesy Chips 

Gather the ingredients as described above.  

Step one – Put the chips in the oven following the packet instructions. Alternatively, cook your chips in an Acrifry or airfryer if you prefer. 

For perfect crispy chips we always use a mesh oven tray. These are a bargain, costing just a couple of pounds. They go through the dishwasher time after time and are seemingly indestructible.     I’ve had mine for years. 

Step two – Put the cornflour into a small bowl, add a splash of the milk and mix until you have a smooth paste. 

Step three – Add the remainder of the milk and grated cheese to a saucepan. Heat gently until the cheese has melted.  

Step four – Add the cornstarch mixture, and the mustard, garlic powder and turmeric. Carry on cooking, stirring all the time, and the mixture will thicken.  

Fuss Free Tip

The cheese sauce will thicken on the sides and the bottom of the pan first, so when stirring take care to scrape the thick sauce off the sides and bottom of the pan, mixing it it.

Step five – The cheese sauce is ready when it is thick and glossy, and coats the back of a spoon. 

Pro Tip 

To make a thicker sauce, make a little more cornflour paste in a small bowl and stir in to the pan.  DO NOT add cornflour directly to the hot sauce as it will clump and you will never get the lumps out.  

Step six – When the chips are ready, reheat the sauce for a minute. Transfer the chips to a serving dish and pour over the cheese sauce. Serve and enjoy your cheesy chips hot! 

Hints, Tips & Variations

The only thing that can possibly go wrong with this recipe is to add the cornflour directly to a pan of liquid. Don’t do it. Always add a little liquid to the cornflour in a separate bowl, stir, then add to whatever you want to thicken.   

• The turmeric, mustard and garlic are optional, but they add a glorious colour and extra flavour. 
• Substitute some of the cheddar with mozzarella for a really stringy cheesy chips!  
• You could add curry powder for a hint of heat, resulting in a delicious cheesy curry sauce for chips.
• The sauce would be equally delicious on sweet potato or other vegetable fries. 

More Chip Recipes

If you love jazzed up chips (fries) why not try:- 

• Masala Chips
• Salt & Pepper Chips
• Pizza Fries
• Loaded Pub Chips
• Garlic Parmesan Fries
• Chip Shop Curry Sauce
• Swede Fries

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4.91 from 11 votes

Easy Cheesy Chips

My cheesy chips recipe is a treat that's just as tasty as the chip shop version, and a lot lower in calories!

Servings: 2 people

Author: Helen Best-Shaw

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Cook ModePrevent your screen from going dark

Ingredients

• 250 g oven chips
• 2 tsp cornflour
• 100 ml milk
• 70 g cheddar cheese (grated)
• ¼ tsp turmeric (optional)
• ½ tsp garlic powder (optional)
• ½ tsp Dijon mustard (optional)

Instructions

• Cook the oven chips according to the instructions.
• Put the cornflour into a small bowl, add a splash of milk and mix until you have a smooth paste. 
• Put the rest of the milk and grated cheese in a saucepan. Heat gently until the cheese has melted.  
• Add the cornstarch mixture, and the mustard, garlic powder and turmeric. Carry on cooking, stirring all the time, and the mixture will thicken.
• To make a thicker sauce, make a little more cornflour paste in a small bowl and stir in to the pan.  DO NOT add cornflour directly to the hot sauce as it will clump and you will never get the lumps out. 
• The cheese sauce is ready when it is thick and glossy, and coats the back of a spoon. Serve immediately, or if chips need a little longer, reheat when you are ready.
• Transfer the chips to a serving dish and pour over the cheese sauce. Serve and enjoy!

Notes

Hints, Tips & Variations

The only thing that can possibly go wrong with this recipe is to add the cornflour directly to a pan of liquid. Don't do it. Always add a little liquid to the cornflour in a separate bowl, stir, then add to whatever you want to thicken.   

• The turmeric, mustard and garlic are optional, but they add a glorious colour and extra flavour. 
• Substitute some of the cheddar with mozzarella for a really stringy cheesy chips!  
• You could add curry powder for a hint of heat, resulting in a delicious cheesy curry sauce for chips.
• The sauce would be equally delicious on sweet potato or other vegetable fries. 

Nutritional Information 

• This recipe is 23 Weight Watchers Smart Points per portion 

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Easy Cheesy Chips

Amount Per Serving

Calories 508 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 14g88%

Cholesterol 42mg14%

Sodium 866mg38%

Potassium 655mg19%

Carbohydrates 43g14%

Fiber 6g25%

Sugar 3g3%

Protein 14g28%

Vitamin A 433IU9%

Vitamin C 8mg10%

Calcium 322mg32%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Side

Cuisine: British

Keyword: cheesy chips

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