1/2 cup hard vegan cheese, broken into small chunks
1 cup of your favourite gravy, homemade or store-bought
Cracked black pepper
Preheat oven to 200 degrees.
Rinse and chop potatoes into chip-sized slices. Leave the skin on or peel, as you prefer.
In a large bowl, toss with olive oil and a generous sprinkle of salt and pepper to season. Spread potatoes onto a large baking tray lined with parchment paper or foil and bake for 45-55 minutes until golden and crispy, turning once or twice throughout.
While the chips are baking, crumble half a Scottish Veggie Crumble into a non-stick pan and sauté at medium heat until cooked throughout and starting to crisp up a little.
Prepare your gravy and set aside, break vegan cheese into small chunks, and prepare the rest of your chosen toppings- slice spring onions, slice or dice fresh chillis and red onion, chop parsley, etc.
Once the chips are cooked, transfer them to a large platter and top with half the Scottish Veggie Crumble and cheese chunks. Pour gravy on top and add the rest of the haggis and cheese.