(Serves 1/2)
6 large potatoes
1 can tomatoes
1/2 lemon juice
2 tbsp maple syrup
1/4 tsp chilli flakes
Chips:
Rinse and chop the potatoes into chip sized pieces and add to a pan of water, bring to the boil and simmer for 15-20 minutes until soft. Cover a large baking sheet with tin foil and turn your oven and/or grill to 180 degrees celcius. Once potatoes are soft, drain and spread evenly onto the baking sheet and bake for 5-10 minutes checking frequently until slightly golden. Turn and bake for a further 5 minutes until crispy but not too brown.
Ketchup:
Drain the liquid of the tomatoes into a bowl and add the flesh to a pan, turn up to low heat. Using a folk or a hand blender mash the tomatoes down to a thick sauce and allow to bubble for 15 minutes. Once thickened add the chilli flakes, lemon juice and maple syrup. Stir and allow to cool.
Finally serve the chips and ketchup and enjoy! :)
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