Cajun Seasoning: Cajun seasonings provides a lot of flavour to the fries alongside the addition of salt. It’s not just made up of one spice but is a blend of different spices. You can easily make your own Cajun spice mix, see how below. Chef James Cochran’s jerk salt – a 50:50 mix of sea salt and dry jerk seasoning – offers the heat and “bold, punchy” flavours that turbo-charge fries, says the owner of London’s Valderrama’s. Combine salt and seasoning in a spice grinder and tumble chips through it. I must mention that my kids favourite chilli recipe from the ones about is the Beef and Six Bean Chilli - they just love it and no matter how large a batch of it I make, I rarely get leftovers to freeze. I think it it's the combination of the sweet potato and the mixed beans that they just love. Last year we came up with a Dirty Rice, and it’s fair to say that it was one of our most popular recipes EVER. These Dirty Fries will be another favourite as they’re sooooooooo good!! If you have little ones who don't understand that the baking tray is hot then please serve theirs out on a serving plate!)

Or instead of using frozen oven chips, make homemade cheesy chips from scratch. See our advice for making chunky air fry chips, then finish them off with cheese and bacon in the oven. Bacon Lardons If you wanted to make these Cheese & Bacon Loaded Fries even easier, you could use shop bought frozen fries instead. It doesn’t get much easier than that! Adapting your Cheese & Bacon Loaded FriesKeep an eye on the broiler— a broiler can work fast, so watch the cheesy fries closely so they do not burn

Fermented tofu : Amy Poon, from sauce maker Poon’s, swears by fermented tofu mashed with sesame oil over fries. Preserved in brine, rice wine and seasonings, and available in Chinese supermarkets, the tofu is, she says, “deliciously complex: tangy, faintly cheesy, sweet, salty, creamy. Think roquefort.” Sprinkle over sugar, chillies and chopped spring onions to taste.Meanwhile, spray a frying pan with a generous amount of low calorie cooking spray, then add the chopped peppers, bacon, onions, Worcestershire sauce and remaining Cajun seasoning. Note: yes, you may need to use a fork on the last few sodden mouthfuls (and that is a good thing – you want a variety of textures through this meal), but that will only be at the load’s core. Not before. Sweet potato fries …

I will go into more detail with suitable substitutions and some optional extras below. Chips / Fries Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. Chilli Cheese Fries is a great dish for sharing,but if you are not a sharer, then you can enjoy this all by yourself too by making up a single portion, just don't eat it in front of anyone, or else they'll be digging in too and that would just be mean and rude. (of them!!).

How long can you keep Dirty Fries in the fridge?

I kept my Cheese & Bacon Loaded fries relatively simple with the toppings. Instead I added more flavour to the actual fries with chilli powder and garlic. Which potatoes are recommended to use? Here, fries are food and utensil. A requirement that rules out traditional British chips on a spectrum from chunky, chain-pub chips to soft, golden chip-shop numbers. Too long, too limp, prone to sogginess and liable to break as you lift them, such chips cannot be relied upon to carry heavy loads. Waxy potatoes are generally not considered to be the best when it comes to making fries. They won’t give you the fluffy interior which is what you’re looking for. Which bacon is best to use? This recipe only requires 6 ingredients and takes less than 7 minutes once your normal fries are made. Seven extra minutes to enjoy cheesy fries with bacon?! That’s a yes in my book! How to Make Bacon Cheese Fries Not that you need to go out to enjoy loaded fries. Think of them as hot nachos: a comforting carb-y base, where toppings are limited only by your imagination and what ingredients you have handy. “It’s in desperate situations the most creative toppings come about,” says Meriel Armitage, chef-owner at Club Mexicana in London.