Chilli Cheesy Courgette Chips

Prep: 15 mins
Difficulty: More Effort
Cook: 50 mins
Serves: 4


1 tbsp olive oil
1 onion, finely chopped
1 red pepper, cut into chunks
2 garlic cloves, crushed
1 tsp paprika
400g beef mince
200ml beef stock
400g can chopped tomatoes
1 tsp golden caster sugar
1 tbsp hot sauce (we used Franks)
400g can kidney beans in chilli sauce
50ml milk
4 large courgettes, cut into chunky chips
100g plain flour
oil, for deep frying
50g Parmesan, grated
50g mozzarella, grated
chilli, to season



  • First, make the chilli by heating the oil in a deep frying pan. Cook the onion on a gentle heat for approx 5 mins until softening. Add the red pepper, garlic and paprika and stir for a few mins. Turn the heat up, tip in the mince, and fry until browning all over.
  • Pour in the beef stock, tomatoes, sugar, hot sauce and season well with salt. Bring to the boil, then reduce the heat to a gentle simmer and cook for 30 mins. Five mins before the chilli is ready, tip in the kidney beans with their sauce, and stir to warm through. Keep over a low heat until ready to serve.
  • Meanwhile, pour the milk into a large bowl and place the courgette chunks into the milk. Put the flour onto a large plate and season well. Take each courgette chip and roll in the seasoned flour, patting off any excess.
  • Heat the oil in a wok or large saucepan (until reaching 180C on a thermometer or a piece of bread browns in 10 secs). Fry the courgettes in batches for 5-6 mins until golden. Transfer to kitchen paper and scatter over flakey sea salt.
  • To serve, cover the courgette chips in chilli with a scattering of parmesan and mozzarella.



Recipe from Good Food magazine, September 2016
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