Chilli Salt Loaded Sharing Fries with Spiced Mince and Lime Sour Cream

Difficulty: Easy | Prep: 15 min | Cook: 45 min | Total: 60 min | Serves: 4 | Dietary: Gluten-Free

Cricket's on, the mates are coming round, and nobody wants to be stuck at the stove. One tray of chips, one pan of mince, and a good shake of Chooki's Chilli Chicken Salt over the lot. Put it in the middle of the table with a few forks and watch it vanish.

Step 1: Roast the Chips

Heat the oven to 220°C (200°C fan). Pat the chips dry with a tea towel, then toss them on a big lined tray with the olive oil and 2 teaspoons of Chilli Chicken Salt. Spread them out so they're not touching, or they'll steam instead of crisp. Roast for 35 to 40 minutes, flipping once halfway, until golden and crunchy on the edges.

Step 2: Cook the Mince

While the chips roast, cook the onion in a splash of oil in a frying pan over medium-high heat for 4 minutes until soft. Add the mince and break it up as it browns, about 6 minutes. Tip in the diced tomatoes and let it bubble away for 8 to 10 minutes until it's thick enough to sit on a chip without running off. Season with the last teaspoon of Chilli Chicken Salt.

Step 3: Stir Up the Lime Sour Cream

Mix the sour cream with the lime zest and a good squeeze of the juice. Taste it. You want it tangy enough to cut through the cheese and the chilli.

Step 4: Load and Melt

Pile the chips into the middle of the tray, spoon the mince over the top and scatter on the cheddar. Back in the oven for 5 minutes, just until the cheese melts and starts to bubble at the edges. Dollop on the lime sour cream, throw over the spring onions and finish with a light pinch of Chilli Chicken Salt.

Tip: Season the chips before they go in the oven, not after. The oil holds the salt on while they roast, so every chip gets some heat, not just the ones on top.