How to Cook
- Pre-heat oven to Electric 220°C/Fan 200°C/Gas Mark 6. (Be careful not to grill by mistake!)
- Remove the chips and rosemary sprig from their wooden tray, spreading evenly as a single layer on to a baking tray.
- Place the baking tray in the centre of the oven (away from any element or flame) and cook for 20 mins (if cooking from frozen, cook for an extra 10 mins making sure to separate the chips and shake halfway through).
- Remove the rosemary sprig before serving. Make sure it’s piping hot.
This recipe includes some raw ingredients and isn’t suitable for microwaving. The chunky chips are best cooked fresh but can be frozen at home.
Potatoes (90%), batter (water, starch, rice flour, yellow pea flour, salt, maize flour, paprika extract), rice cones, rosemary salt (salt, rosemary), rapeseed oil, rosemary.
per ½ pack
(of which saturates)
(of which sugars)
For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts, nuts and sesame.
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