1. Pre heat the oven to 180 degrees. Place the potatoes into an oven dish and cover with olive oil. Sprinkle the smoked paprika, salt and pepper all over and mix together until all chips are covered.

2. Make sure the chips are all flat and layered evenly. Pop it into the oven for 20 minutes.

3. Meanwhile, spray a large frying pan with the low-calorie cooking spray and place it over a medium to high heat. Add the onion, pepper and ground cumin and fry until slightly softened.

4. Add the jackfruit and kidney beans and cook for a further 10 minutes. Gently break up the jackfruit as it warms through (add more low-calorie cooking spray if needed.)

5. Remove the chips out of the oven and turn each chip over keeping them layered evenly. Place back in the oven for a further 20 minutes.

6. Stir in the chipotle paste & BBQ seasoning and water in the jackfruit and kidney bean mix and simmer until the chips are cooked.

7. Pre heat the grill to a medium to high heat. Remove the chips from the oven (keeping the chips in the oven dish) and spread the jackfruit and kidney bean mixture evenly over the chips. Sprinkle the cheese on top and place into the grill for 3-5 minutes until the cheese is melted.