Bacon and cheese chip (SERVES 4-6)


  • 6 Large floury potatoes (we recommend good ‘aul fashioned Wexford spuds!)
  • 2 Tablespoons of Olive Oil
  • Flaked Sea Salt/Rock Salt
  • 6 large rashers
  • 200g Wexford Cheddar


  1. Heat the oven to 200C/fan 180C. Peel the potatoes and cut them into long chip or wedge shapes, the size is up to you, but the thicker they are the longer they will take to cook.
  2. Spread the chips on a large non-stick baking tray and drizzle 1.5 tablespoons of olive oil over them. Toss the oil and potatoes together and sprinkle salt over to stick.
  3. Spread the chips out so that they are not crowding each other to avoid burning or underbaking.
  4. Place in the oven for 40-50 mins (depending on size). Set a timer for 30 minutes and check if the chips need to be flipped at that point.
  5. Whilst the chips are cooking, fry the rashers in the remaining olive oil until crispy and set to the side.
  6. When the chips are cooked they should be golden brown and have a slight crisp. Melt the Wexford Cheddar in a microwaveable bowl and pour over the chips with the rashers.
  7. Add more salt if desired and serve!