Chilli cheesy courgette chips

• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• red pepper↗1

  cut into large pieces

• garlic cloves↗2

  minced

• paprika↗1 tsp tsp
• ground beef↗400g g
• beef stock↗200ml ml
• canned chopped tomatoes400g g
• golden sugar↗1 tsp tsp
• hot sauce↗1 tbsp tbsp

  (we used Franks)

• canned beans400g g

  in chili sauce

• milk↗50ml ml
• large zucchini↗4

  cut into large chips

• plain flour↗100g g
• butter↗

  for deep frying

• пармезан↗50g

  тертий

• моцарела↗50g

  терта

• чилі↗

  для приправи

Step-by-step instructions

1. 1

   First, make the chili by heating oil in a deep pan. Cook the onion over low heat for about 5 minutes until soft. Add the red pepper, garlic and paprika and stir for a few minutes. Increase the heat, add the ground beef and fry until browned on all sides.

2. 2

   Pour in the beef stock, tomatoes, sugar, hot sauce and season well with salt. Bring to a boil, then reduce to a gentle simmer and cook for 30 minutes. Five minutes before the chili is done, add the beans together with the sauce and stir to heat through. Keep on low heat until serving.

3. 3

   Meanwhile, pour the milk into a large bowl and dip the zucchini pieces in it. Spread the flour on a large plate and season well. Coat each zucchini chip in the seasoned flour, shaking off excess.

4. 4

   Heat oil in a wok or large pot (to 180 °C measured with a thermometer or until a piece of bread browns in 10 seconds). Fry the zucchini in batches for 5‑6 minutes until golden. Transfer to paper towels and sprinkle with flaky sea salt.

5. 5

   To serve, coat the zucchini chips with chili and a generous sprinkling of grated Parmesan and mozzarella.