(Serves 1 - Approximately 530 Calories)

1x Potato (approx. 250g)  /  1x Cooked Chicken Breast  /  30g Light Mayo  /  2kcal Oil Spray  /  Original American Chip Spice  /  Dried Rosemary  /  Dried Thyme

1. Pre-heat oven to 200 (Fan)  2.Take Potato and pierce with a fork 3.Spray over the oil and sprinkle over chip spice and herbs 4.Cook for 20mins 5.Turn Heat down to 170 and cook for a further 1 hour 20 (This will make a fluffy middle with a really lovely crispy skin, Alternatively the potato can be started in the microwave for 8 mins, then finished in the oven for 20mins) 6.Meanwhile, take chicken breast and cut into chunks 7.To this add the mayo and mix together 8.Once jacket potato is cooked, cut open and serve the chicken mayo on top. 9.Finish with a good sprinkle of Original American Chip Spice



(Serves 1 - Approximately 530 Calories)

80g 0% Fat Authentic Greek Yoghurt  /  75g Plain Flour  /  ½ tsp Baking Powder  /  1 tsp Original American Chip Spice  /  Low Calorie oil spray  /  2 tbsp Tomato puree (mixed with ½ tsp chip spice & ½ tsp basil)  /  40g Grated Light Cheddar & 40g Grated Mozzarella – mixed together  /  4 slices Pepperoni (approx. 20g)  /  1 Roasted red pepper (sliced)  /  ¼ red onion (sliced)  /  4 Mushrooms (sliced)

1.Pre-heat oven to 190 (fan) 2.In a bowl weigh and add the flour, yoghurt, baking powder and chip spice 3.Mix together, you should see this starting to form a dough 4.Bring is all together with your hands and kneed for 1-2mins until all full combined. 5.Split the dough into 2 even portions 6.Carefully roll this out into a base shape (a good work surface shouldn’t require any additional flour however if sticks slightly just sprinkle some extra) 7.Spray tray(s) with low calorie cooking oil – see tip below 8.Place the bases on the tray(s) 9.Spread over the tomato puree mix 10.Then add ¼ of the cheese, followed by other toppings 11.Finish with the remainder of the cheese 12.Cook for approximately 15mins

Tips: Try to ensure you get the Authentic Greek Yoghurt rather then Greek Style as it thicker and requires less flour.  /  If you have them use the pizza tray with the holes in, this allows air flow.  /  Ensure not to use too wet toppings



(Approximately 40kcal each)

400g can of Chickpeas (drained and rinsed)  /  1 Onion  /  2 Garlic cloves  /  2 tsp Original American Chip Spice  /  1 tsp Ground cumin  /  1 tsp Ground coriander  /  Few sprigs fresh parsley (finely chopped)  /  Few sprigs fresh coriander (finely chopped)  /  40g Plain Flour  /  Olive Oil spray

1.Pre-heat oven to 200 (Fan) 2.Peel and finally chop the onion & garlic cloves 3.Add to a pan with a couple of sprays of olive oil spray and 1 tsp chip spice 4.Fry this for 5 mins, continuously stirring 5.Take from heat and leave to cool slightly 6.Place the chickpeas, further 1 tsp chip spice and all other ingredients to a food processor 7.To this add the onion & garlic mix 8.Blitz all together – this should become a paste type consistency 9.Split the mixture into 14 equal piece and form into patties 10.Place onto a baking tray lined with baking paper 11.Spray olive oil spray over the top 12.Cook for approximately 20mins or until golden brown

Perfect as a snack, part of a salad bowl or in a wrap or flatbread.



To make goujons:  120g Cod Fillet   /  2-3 tsp Original American Chip Spice  /  15g Panko Breadcrumbs  /  1 Egg  /  Low Cal Oil Spray  To Serve: 1x Small Ciabatta (60-70g)  /  15g Light Mayo  /  1/2 tsp Original American Chip Spice  /  Rocket

1.Pre-heat oven to 200 (Fan) 2.Pre-heat oven to 190 (Fan) 3.Cut the cod fillet into chunky goujons/strips and pat dry with some kitchen towel 4.Add the chip spice to a bowl, then dip each piece of cod in and fully coat 5.Crack the egg into a separate bowl and whisk 6.Add the breadcrumbs into a 3rd bowl 7.Spray a non-stick baking tray with the spray oil 8.Take each piece of fish, dip this into the egg so fully covered, then into the breadcrumbs and fully cover 9.Place onto the baking tray and spray over the top with oil spray 10.Cook for 20-25mins until golden 11.Mix mayo and chip spice together 12.Serve in a ciabatta with rocket 12.And enjoy!

Chips: 200g Potatoes  /  2 tsp Original American Chip Spice  /  20x Sprays of Low Cal Oil Spray

1.Cut potato into chunky chips and place into a bowl 2.Spray with 1cal oil spray and give the bowl a good shake 3.Add in the chip spice and shake again 4.Cook either in the oven for 35mins at 200, or in Airfryer for 30mins at temperature 180.



(Serves 3 – Approximately 400kcal per serving)

Ingredients (Makes 2):

200g Pasta  /  1 Onion (chopped)  /  2 Peppers (chopped)  /  2 Garlic cloves (crushed)  /  8 Button Mushrooms (quartered)  /  1 500g carton on Passata  /  1 tin chopped tomato  /  3 tsp American Chip Spice  /  3 tsp Italian Herbs  /  60g Grated Mozzarella & 60g Grated Light Cheddar (mixed together)  /  6 slices Pepperoni  /  Low Calorie Oil Spray

1.In a large pan, fry off the chopped onion, peppers and garlic in a few sprays of low-calorie cooking spray 2.Once starting to soften add in the mushrooms and fry off for a few minutes 3.To this then add in the passata, chopped tomatoes, chip spice and Italian herbs 4.Leave to simmer for 15mins 5.Meanwhile, cook the pasta for 10 mins 6.Drain then add to the tomato mix, stir through well 7.Then mix in 1/3 of the cheese 8.Transfer to an oven proof serving dish 9.Sprinkle the remaining cheese over the top 10.Top with the slices of Pepperoni 11.Pop under the grill for a few minutes or in the oven for 10 12.Serve and enjoy



(Makes 4 Burger Patties – 2x Double Burgers)

500g Lean Steak Mince  /  1x Egg  /  2 tsp American Chip Spice  /  1 tsp Dried Parsley  /  2 tbsp Worchester Sauce

1.Mix together all the burger pattie ingredients 2.Split mix into 4, roll each piece into a ball then flatten into a rough round shape, approx. 1.5-2 cm thick 3.Either grill for fry burgers for 10mins until cooked through 4.Fry/Grill Bacon to your liking 5.Split the cheese over the top of the 4 patties, then pop under the grill or in oven for a couple of minutes to melt through 6.Gently toast the brioche roll in a frying pan or under the grill 7.Construct the burgers – layer the salad followed by 1 burger & cheese, bacon, the other burger & cheese, topped with the Chip Spice mayo.

Tips: 2 Brioche Burger Buns  /  100g Grated Mozzarella & Cheddar Cheese mix  /  4 Slices Bacon  /  Chip Spice Mayo (4 tbsp Mayonnaise mixed with 1 tsp American Chip Spice)  /  Lettuce, Tomato & Red Onion



(Starter/appetiser or meze dish330 Kcals)

85g Feta  /  270g Cherry Tomatoes  /  1 Sweet mini Pepper (Sliced)  /  ½ Red Onion (diced)  /  2 tbsp Olive Oil  /  1 tbsp Lemon Juice  /  1 tbsp Original Chip Spice  /  1 tsp Oregano

1.Pre-heat oven to 190 (fan) 2.In an oven proof baking dish add all the ingredients (except the Feta) 3.Mix well together 4.Place into oven and bake for 10 minutes 5.Remove from oven, then add the block of feta to the middle 6.Sprinkle over a pinch of chip spice and oregano 7.Place back into the oven and cook for a further 20 minutes 8.Serve and enjoy

Nice served with toasted bread or a pitta.



(Makes 2)

6 de-skinned sausages  /  2 tsp American Chip Spice  /  2 Brioche Burger Buns  /  100g Halloumi  /  4 Hash Browns (cooked as per instructions)  /  2 tbsp Sweet Apple Sauce or Chilli Jam

1.In a bowl place the sausage meat and add 2 tsp American Chip Spice 2.Give this a good mix together then split into 4 equal portions 3.Roll into balls then squash to make a pattie shape 4.Fry or grill these for 5 mins on each side 5.At the same time cook the halloumi and toast the bread 6.Construct the burger using the patties, halloumi, hash browns and sauce/jam. 7.Finish with a good sprinkle of Chip Spice.



(Makes Approximately 12 serving)

Cake: 75g Walnuts  /  75g Sultanas  /  150g Carrot  /  2 Eggs  /  175g Light Brown Sugar  /  150ml Veg or Sunflower Oil  /  220g Self Raising Flour  /  1 tsp Baking Powder  /  2 tsp Original American Chip Spice  /  1 tsp Cinnamon

Topping: 200g Soft Cream Cheese  /  150g Butter  /  400g Icing Sugar

1.Pre-heat oven to 160 (Fan)/180 2.Line a muffin tin with 12 cases 3.Roughly chop walnuts & grate carrot, then pop this to a side 4.In a bowl beat together eggs, oil and sugar 5.To this add the flour, baking powder, chip spice and cinnamon and mix together until full combined 6.Add the grated carrot, chopped walnut and sultanas and mix this through 7.Fill the 12 cases with the mixture 8.Place into the middle of the oven and cook for 25mins 9.Remove and leave to cool

To make topping (use an electric mixer for creamier results)
1. Mix the cream cheese together with the butter 2.Gradually add the icing sugar and beat together for 2-3mins 3.Using a spoon or piping bag, add to the top of each muffin 4.Decorate as desired and a sprinkle of chip spice to finish



(Low Calorie & Perfect for BBQs)

5-6 Boneless & skinless chicken thighs  /  40g Low fat spread  /  1tsp Original American Chip Spice (plus extra for serving)  /  1 Crushed garlic clove  /  1 tbsp Lemon juice  /  1 tsp Parsley

1.Remove any visible fat from chicken thighs and place into a bowl 2.In a second bowl mix together the low-fat spread, chip spice, garlic and lemon juice 3.Add this to the chicken, and rub well into all pieces 4.Place all chicken thighs onto a large skewer 5.Sprinkle over the parsley 6.Cook in the oven at 190 for 15mins 7.Then finish off under the grill for a further 5-10 (These can also be cooked on the BBQ for a lovely charred flavour) 8.To serve sprinkle over some more chip spice and pinch of parsley.

This can serve 1 hungry appetite or split into 2 dishes. Serve with rice of fries, salad and a flatbread or pitta!



Warburtons Sliced White Roll (or other vegan alternative)  /  2 Sliced Dairy free cheese  /  2x Beetroot Burgers  /  1 Roasted Red pepper (jar in brine)  /  Sliced Tomato  /  2 tbsp BBQ Sauce  /  2 tsp American Chip Spice  /  1 tbsp Crispy Onions

1.Cook the burgers as per the instructions, however sprinkle over a tsp of American Chip Spice. 2.Whilst these are cooking, lightly fry the red peppers to heated through, add a tsp of American Chip Spice to this whilst cooking. 3.Once burgers are cooked add a slice of cheese to each one, then pop back in the oven to met for a couple of minutes. 4.Take the bread roll and lightly toast under the grill on a lightly oiled frying pan. 5.Add a tbsp BBQ sauce to the bottom, then layer the tomato and red pepper. 6.Place the 2 burgers on top 7.Then finish with another tbsp of BBQ sauce and the crispy onions.

Perfect as a snack, part of a salad bowl or in a wrap or flatbread.

Varieties vary however used for this burger as below:

Warburtons Sliced White Roll  /  Coconut Oil Red Leicester Cheese  /  Gosh! Beetroot Burgers  /  Bullseye Original BBQ Sauce



(Serves 1 or 2 smaller portions)

4-5 potatoes (cut into fries or frozen will work)  /  200ml passata  /  1tsp Italian mixed herb  /  3tsp Original American Chip spice  /  80g Grated Mozzarella  /  40g Grated Cheddar  /  6 Slices of Pepperoni  /  Cooking Oil Spray

You will also need a push bottom or clip sided cake tin.

1.Preheat oven to 180 (fan) 2.Cook the potato fries – this could be oven, frying or Airfryer 3.Whilst fries are cooking make pizza sauce, heat in a pan 200ml passata, 1tsp Italian mixed herbs and 1tsp of chip spice. Bring this to the boil and so it reduced and thickens, then turn off the heat 4.In a bowl mix 80g of grated mozzarella and 40g of cheddar 5.When fries are cooked add to a bowl and mix 30g of the mixed cheeses and 2 tsp Chip spice. 6.Spray a push bottom cake tin with cooking oil spray and pour in your fries 7.Cover evenly with the pizza sauce and the remaining cheese 8.One last sprinkle of chip spice and the slices of pepperoni 9.Place in a preheated oven at 180 for 5 to 10mins until cheese has melted 10.Once cooked push the bottom of the tin upwards and slide the pizza off the base onto plate



1 Pack of Ready Rolled Puff Pastry  /  375-400g Pack Seasoned Sausage Meat (or 6-8 deskinned sausages)  /  50g Chorizo (finely chopped)  /  3 tsp Original American Chip Spice  /  1x Egg (whisked)

1.Pre-heat oven to 200 (Fan) 2.Remove pastry from fridge at-least 5 mins before unrolling 3.In a bowl add sausage meat, chorizo and chip spice, and give this a good mix together 4.Unroll pastry, then cut down the middle length ways so you get 2 long strips 5.Take sausage meat then place this down the middle of each strip of pastry so it resembles a bit like a sausage 6.Brush egg along the long edges of the pastry 7.From the top carefully roll the pastry over the sausage meat so that the pastry over-laps at the bottom (the egg should make this stick together) 8.Cut into desired size sausage rolls 9.Place these onto a non-stick tray 10.Score the tops with a couple of knife marks 11.Brush egg wash over the top 12.Sprinkle over some chip spice 13.Cook for 20mins until golden.



(Makes 4)

500g Seasoned Sausage Meat (or 6-8 deskinned sausages)  /  4x Free Range Eggs  /  2x Eggs (whisked)  /  100g Breadcrumbs  /  3 tbsp Original American Chip Spice  /  Cooking Oil Spray

1.Pre-heat oven to 180 (fan) 2.Boil eggs for 6 minutes, then immediately remove and place into cold water 3.Leave for 15 mins, then carefully peel off the shell 4.Divide the sausage meat into 4 equal portions 5.Take 3 bowls, in 1 whisk the eggs, another add the chip spice and final add the breadcrumbs 6.Take each portion of sausage meat and make this into a flattened pattie shape 7.Dip one flat edge of the pattie into the chip spice then place the egg on top in the middle 8.Carefully wrap the sausage meat around the egg, sealing all edges creating a ball shape 9.Roll the ball in the remaining chip spice, then cover in the whisked egg, then roll in the breadcrumbs 10.Place on to a non-stick baking tray 11.Spray the top with cooking oil spray, then place into the oven 12.Cook for 35mins until golden.



8-10 Taco Shells  /  1 tsp Olive Oil  /  500g Minced Beef  /  1 Onion (finely chopped)  /  1 Garlic Clove (crushed)  /  2 tbsp Original American Chip Spice  /  2 tsp Hot Original American Chip Spice (chilli powder or hot paprika as alternative)  /  150ml Water  /  1 tbsp Worchester Sauce  /  1 tbsp Tomato Puree  /  1 tsp Oregano  /  ½ tsp Cumin

To Serve
Chunky Salsa  /  Grated Cheese  /  Shredded lettuce  /  Sour Cream

1.In a large pan fry the onion in and garlic in the olive oil until slightly softening 2.Add in the mince and fry until fully cooked 3.Add all remaining ingredients including water, stir through and simmer for 5-10mins until it has reduced and dried 4.Place tacos open edge faced down on a tray and bake for 2 minutes 5.Fill the taco shells as desired (as pictured with lettuce, minced beef mix, chunky salsa and grated cheese)

Recipes | American Chip Spice