Crispy Chilli Cheesy Courgette Chips with Beef Chilli
Golden-fried courgette chips crowned with spiced beef chilli and melted cheese create an irresistible comfort dish that transforms humble vegetables into crispy-outside, tender-inside indulgence. The beef chilli simmers for 30 minutes, building depth from garlic, paprika, and hot sauce, while kidney beans add earthiness and substance. Meanwhile, courgette batons are dipped in milk, dusted with seasoned flour, and deep-fried until crispy. The magic happens at plating: pile warm chilli over the chips and finish with a shower of parmesan and mozzarella that soften slightly from residual heat. Perfect for casual weeknight dinners or feeding a crowd, this dish balances textures brilliantly—crispy exterior against creamy cheese and tender courgette flesh. The version shines because it abandons soup-like chilli in favour of a hearty, meaty sauce that clings to crispy chips without sogginess, making it a fun twist on traditional loaded fries that actually feels homemade and satisfying.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, cut into chunks
- 2 garlic cloves, crushed
- 1 tsp paprika
- 1 lb beef mince
- 14 tbsp beef stock
- 1 lb chopped tomatoes, canned
- 1 tsp golden superfine sugar
- 1 tbsp hot sauce, Franks
- 1 lb kidney beans in chilli sauce, canned
- 3 ½ tbsp milk
- 4 zucchini, cut into chunky chips
- ¾ cups all-purpose flour
- oil, for deep frying
- 1 ¾ oz parmesan, grated
- 1 ¾ oz mozzarella, grated
- chilli, to season(optional)
Instructions
- 1
Heat oil in a deep frying pan over gentle heat. Cook finely chopped onion until softening, about 5 minutes.
- 2
Add red pepper chunks, crushed garlic, and paprika. Stir for a few minutes.
- 3
Increase heat, add beef mince, and fry until browned all over.
- 4
Pour in beef stock, chopped tomatoes, sugar, and hot sauce. Season with salt. Bring to a boil, then reduce to a gentle simmer for 30 minutes.
- 5
Five minutes before the chilli finishes, stir in kidney beans with their sauce and warm through. Keep on low heat until serving.
- 6
Pour milk into a large bowl and submerge zucchini chunks. Season flour on a large plate.
- 7
Roll each zucchini chip in seasoned flour, patting off excess.
- 8
Heat oil in a wok or large saucepan until reaching 350°F (or until a piece of bread browns in 10 seconds).
- 9
Fry zucchini batches for 5-6 minutes until golden. Transfer to kitchen paper and season with flaky sea salt.
- 10
Serve zucchini chips topped with chilli, then scatter parmesan and mozzarella over.
Tips
Milk-soaking courgettes before flouring creates a better coating bond and reduces moisture that causes splattering during frying. Pat chips completely dry before adding to hot oil.
Monitor oil temperature carefully at 180C. Too cool yields greasy chips; too hot burns the exterior before the inside cooks. A bread cube test works if you lack a thermometer.
Add kidney beans only in the final 5 minutes so they warm through without breaking apart. This preserves texture and prevents the chilli from becoming overly thick.
Good to Know
Chilli keeps refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop before serving. Courgette chips are best eaten freshly fried but may be reheated in a 180C oven for 5 minutes to restore crispness.
Prepare the beef chilli completely up to 1 day ahead. Refrigerate in an airtight container. Prepare courgettes (cut and stored in milk) up to 4 hours ahead. Deep-fry chips within 30 minutes of serving for peak crispness.
Serve immediately on warm plates with the chilli spooned over hot courgette chips, cheese melting slightly from residual heat. Pair with soured cream, lime wedges, or a cold beer.
Common Mistakes
Do not skip the milk-soaking step for courgettes to avoid a weak flour coating that flakes off during frying.
Do not overcrowd the deep-frying pan to avoid temperature drop and greasy, soggy chips.
Do not add kidney beans early to avoid them breaking down and thickening the chilli excessively.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make the courgette chips ahead of time?
Cut and milk-soak courgettes up to 4 hours ahead, but deep-fry within 30 minutes of serving. Fried chips lose crispness quickly. If needed, reheat in a 180C oven for 5 minutes to restore texture before topping with chilli.
What if I don't have a thermometer for the oil?
Drop a small piece of bread into the hot oil. It should brown in 10 seconds, indicating 180C. This is the traditional test. Alternatively, use a cooking thermometer clipped to the pan side, or invest in one for future deep-frying.
Can I freeze the courgette chips or beef chilli?
The beef chilli freezes excellently for up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat gently. Fried courgette chips do not freeze well as they lose crispness upon thawing. Freeze the raw breaded chips instead and fry from frozen (add 1-2 minutes).