Slimming World chips and ketchup
For the ketchup:
1 onion, finely chopped
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
2 tsp ground cinnamon
2 tsp each of celery salt, mustard powder, and ground white pepper
4 tbsp sweetener
250ml red wine vinegar
1 tbsp Worcestershire sauce
For the chips:
6 large baking potatoes, peeled and cut into thick chips
1) Preheat your oven to 200C/fan180C/gas 6. Put the ketchup ingredients in a pan and bring to the boil. Reduce the heat to low and cook gently for 40-45 minutes, stirring occasionally.
2) Meanwhile, boil the chips for 4-5 minutes. Drain well, return to the pan and cover. Leave to cool slightly, then shake the pan to roughen their edges. Line a baking tray with baking paper and put the chips on top in a single layer. Spray with fry light and bake for 15-20 minutes, or until golden.
3) Take the ketchup off the heat, season with sea salt and leave to cool. Blend in a food processor until smooth, then pour through a sieve into a bowl.
4) Season the chips with sea salt and serve with the ketchup.