Crispy coated chipolatas

Crispy coated chipolatas

Total: 32 min. | Active: 10 min.
Nutritional value / people: 781 kcal
, Fat: 52 g
, Carbohydrate: 53 g
, Protein: 26 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Oven chips

600 g oven-baked chips (e.g. Pommes Allumettes)


1 roll of pasta dough
16 chipolatas
16 slices bacon

Return to the oven

½ tsp sea salt
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How it's done

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Oven chips

Spread the oven chips on a baking tray lined with baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 220°C. Remove from the oven.


Roll out the dough, cut the dough crosswise into 16 strips of equal width. Wrap each chipolata in 1 rasher of bacon and 1 piece of dough, press down gently, place on top of the oven chips.

Return to the oven

Approx. 12 mins. in the upper half of the oven. Remove, season the oven chips with salt.

Good to know
Serve with: Ketchup

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