Skip to content
Cheeseboard chips recipe

Cheeseboard chips recipe

0 ratings

Use up all your leftover cheeseboard bits to make these extra-special cheesy chips. Chuck whatever cheeses you have left, along with chutney and cornichons, and get ready for some serious cheese pulls. See method

  • Serves 4
  • Takes 20 mins
  • 588 calories / serving
  • Vegetarian


  • 900g Hearty Food Co. straight cut chips
  • 2 tsp dried rosemary
  • 300g leftover cheese cut into 1cm cubes (such as Camembert, Brie, Roquefort, Wensleydale)*
  • 4 tbsp red onion chutney (or any other chutney you have)
  • 4 tbsp cranberry sauce
  • 50g cornichons, roughly chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    29g 42%
  • Saturates

    16g 79%
  • Sugars

    12g 13%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 57.9g Protein 20.6g Fibre 5g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Arrange the chips on a baking tray and sprinkle over the dried rosemary. Put the chips into the oven and cook for 10 mins.
  2. After 10 mins, take the chips out of the oven and top with the cubes of cheese and dollops of chutney. Put the chips back into the oven for another 8-10 mins, until the cheese is all melted and the chips are crispy.
  3. Top with dollops of cranberry sauce and the chopped cornichons.

See more Christmas leftovers recipes

*Use vegetarian cheese if required

You may also like

Be the first to comment

Before you comment please read our community guidelines.