Chicken Mayo Jacket Potato

(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

Recipes | American Chip Spice