It’s important to dry the pickled chillies first so they don’t make the chips soggy. A ‘dry’ cheese, such as Parmesan, works well for the same reason; cheddar makes the chips a bit moist, but if you want to use it instead just scatter it over the top rather than tossing it in with the chips.Prep time: 20 minutes | Cooking time: 10 minutesFourFor the fries:For the avocado salsa:We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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