Loaded Greek-Style Chippy Chips with Tomato and Olive Salsa, Feta & Tzatzik

Cooks In
Cooking Time 35


750g Scotty Brand Chippy Chips
1 tbsp olive oil
1 tbsp za’atar
1 tsp smoked paprika
1 tsp oregano
1 tsp red pepper or chilli flakes
1 tsp sea salt flakes
½ red onion, finely sliced
4 large tomatoes, seeds removed and finely chopped
100g kalamata olives or pitted black olives, roughly chopped
15g parsley, roughly chopped
Squeeze of lemon
200g Greek yoghurt
1 cucumber, seeds removed and grated
25g mint, finely chopped
50g feta, crumbled


  1. Preheat the oven to 200°C fan/220°C.

  2. Place the Chippy Chips on a large parchment lined baking tray so they are not overlapping each other and cook for 15 minutes.

  3. Meanwhile, for the tzatziki, put the grated cucumber in a sieve over a bowl and sprinkle over 1 tsp salt. Stir well then leave to drain for 20 minutes (this helps remove excess moisture).

  4. Once the chips have had 15 minutes, turn them over and return to the oven for 10 minutes

  5. Meanwhile, make the salsa by adding the red onion, tomatoes, olives, parsley and lemon juice to a bowl. Season and mix well.

  6. Remove the chips from the oven, sprinkle over the za’atar, smoked paprika, oregano, red pepper or chilli flakes and sea salt, drizzle over the olive oil and toss together. Return them to the oven for 5 more minutes.

  7. Add the grated cucumber to a bowl and add the Greek yoghurt and chopped mint. Stir well.

  8. Once the chips are ready, pile on a large platter, scatter over the salsa, dollop on the tzatziki, crumble over the feta and top with extra herbs.

  9. Enjoy!

Recipe created and photographed by @bethanyfergusonfoodstyling


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