• Nacho chips
  • English cheddar cheese
  • Pitted green olives without oil


  • Line a baking tray with baking paper.
  • Add the nacho chips to the tray.
  • Cut the olives into fine rings.
  • Finely slice the cheddar cheese.
  • Top the chips with cheddar cheese and olives.

Preheat the oven to 220°C (top/bottom heat or fan oven) and bake frowner’s corn chips with cheddar cheese and olives on the middle rack for 7–10 minutes.

This recipe goes well with a cup of pumpkin soup and a glass of Prosecco or white or red wine.

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