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Chips are one of those annoying products which should, naturally be gluten free, but often they have a wheat-based coating and aren’t safe for coeliacs. Which is why I was so pleased to find out that McCain has launched a new range of gluten free, coeliac-friendly chips!

mccain gluten free home chips

The new Gluten Free Home Chips are clearly identifiably on their packaging, and are the first chunky chips in the supermarkets with a batter coating which is completely gluten free. This is great news for anyone who misses that delicious crunch of biting into a golden, fluffy-centre chip.

Spicy beef burgers with McCain gluten free chips

I don’t eat chips often but do get bad cravings for them every now and then, so these will be perfect to keep in the freezer. They’re deliciously fluffy and go really crunchy on the outside which I LOVE!

Win a £50 supermarket voucher

To celebrate, McCain has challenged me to include their new chips in my favourite free meal, and I’m running a competition on my Facebook page to get you to do the same!


If you want to win a £50 supermarket voucher so you can bag yourself some of these yummy chips, all you have to do is visit my Facebook page and see my pinned post before Friday, November 4. Good luck!

Spicy beef burgers with McCain gluten free chips


For my recipe I decided to choose a spicy beef burger, with some delicious toppings and giant mushrooms instead of a burger bun. These are a staple in our house are great fun for all the family to make. They go perfectly with the new McCain chips too!

To serve four people you will need… 

750g steak mince (I used the 10% fat one)

1 red onion

3 garlic cloves

1 tsp chilli flakes

1 tsp cumin

2 tsp paprika

pinch salt

8 large mushrooms

  1. Preheat the oven to 220’C.
  2. Finely dice the red onion and peel and crush the garlic. Add to a large mixing bowl with the beef mince and the spices.
  3. Combine the mixture together well and shape into four large patties. Place these on a baking tray and into the oven.
  4. Cook for five minutes. Meanwhile spread the chips onto another baking tray and once the five minutes is up, place them in the oven too.
  5. On a third baking sheet place the mushrooms and place in the oven. Cook for a further 20-25 minutes until the burgers are brown (you will need to turn them  and the mushrooms halfway through) and the chips are golden brown.
  6. I served my burgers with some goat’s cheese and some of the avocado dip I made with my falafel earlier in the week, as well as a side of garden peas. Use a skewer to keep them up!





This post is sponsored by McCain. You can find the chips RRP £1.75 for a 900g bag in Tesco stores around the UK. Make sure you enter the competition and good luck!

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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