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Made with Coles Chicken Chips with Hidden Veg, this fuss-free meal will be a hit at the dinner table.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Loaded Chicken chips


  • 2 x 400g pkts Coles RSPCA Chicken Chips with Hidden Veg
  • 1 cup (120g) shredded tasty cheddar
  • 1/2 cup (120g) sour cream
  • 2 tbs sweet chilli sauce
  • 1 tbs lemon juice
  • 1 medium avocado, stoned, peeled, chopped
  • 200g red Perino tomatoes, quartered
  • 1 Lebanese cucumber, peeled into ribbons
  • Flat-leaf parsley leaves, to serve
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 210°C. Line a large baking tray with baking paper. Place chicken chips on prepared tray and bake following packet directions, sprinkling with cheddar for the last 5 mins of cooking time.
  2. Step 2

    Meanwhile, combine the sour cream, sweet chilli sauce and lemon juice in a small bowl.
  3. Step 3

    Top the chicken chips with avocado, tomato and cucumber. Sprinkle with parsley and serve with sour cream mixture and lemon wedges.