These are Christmas Chips. A chaotic, cosy, pile-it-all-on-the-plate kind of meal - the exact energy Christmas calls for. Think chunky golden chips, vegetarian roast slices, stuffing balls, cheesy creamed leeks, cranberry sauce and thick glossy gravy. 

It's like a full Christmas dinner, but fun, casual, and eaten with reckless joy out of a bowl. Perfect for a low-effort festive meal or Boxing Day leftovers night. I'd seen this recipe pop up on my social media feeds a ton the past few weeks, so this is the result of trialling my own homemade, vegetarian version. The result? Delicious!

Ingredient Notes

• Frozen chunky chips - Go for thick-cut so they stay fluffy inside under all the toppings. Wedges or roast potatoes also work.
  
• Dried rosemary + sea salt - Gives the chips a festive herby edge. Crush the rosemary slightly between fingers to release aroma.
  
• Vegetarian chicken roast - Any supermarket roast works - Quorn, Linda McCartney, or the THIS brand are all great. You can also swap for nut roast, turkey slices, or leftover roast meat if you're not vegetarian.
  
• Stuffing balls - Classic sage & onion pairs beautifully with cranberry. Make them homemade or use store-bought for ease.
  
• Cheesy creamed leeks - The silky, savoury anchor of the dish. You can also use creamed spinach, cauliflower cheese or cheesy onions.
  
• Cranberry sauce - Sweet-tart contrast makes this - don't skip it.
  
• Thick gravy - A rich vegetarian gravy ties everything together. The thicker, the better for clinging to the chips.

How to Make Your Homemade Christmas Chips

Here is a quick overview of making this recipe - scroll down to the recipe card at the bottom of this page for the ingredients and instructions in one singular place.

1. Preheat your oven and cook the vegetarian roast, stuffing balls, chunky chips & cheesy leeks together, staggering the timing according to packaging instructions.
   
2. Once the chips are crisp and golden, toss with rosemary and sea salt.
   
3. Assemble:
   
   • Divide chips between 4 bowls.
     
   • Slice the veggie roast and layer on top.
     
   • Add two stuffing balls per serving.
     
   • Spoon on cheesy leeks.
     
4. Finish with a tablespoon of cranberry sauce per bowl (I like scattered dollops for pockets of sweetness).
   
5. Drench in hot thick gravy and serve immediately. Best eaten with a fork in one hand and smug festive joy in the other!

Chef's Tips / Cooking Hacks

• Warm the bowls before serving to keep everything piping hot!
• Add Yorkshire puddings to the bowl (yes, it's chaotic - yes, it's incredible).
• Use leftover Christmas dinner components - no rules, pile them on.
• Grate cheddar over the hot chips before assembling for extra meltiness.
• Add crispy onions or sage-fried breadcrumbs for extra texture.

Storage

This recipe is not ideal for meal prep once assembled - as soon as all the components are piled up and the gravy is added, the chips will lose their crispness.

That's why I would recommend using this recipe to make a second meal from leftovers after Christmas or a roast dinner!

FAQs

Can I make this vegan?
Yes - use vegan roast, stuffing, gravy, and creamy leeks made with plant milk + dairy-free cheese.

Is fresh rosemary better?
Yes - if using fresh, double the amount and finely chop.

What if I don't have creamed leeks?
Swap for mac & cheese, cauliflower cheese, creamed spinach or even cheesy mash spooned on top.

Can I bulk it up?
Add roasted carrots/parsnips, pigs-in-blankets alternatives, Brussels sprouts, or fried mushrooms.