Grind the chips

• Finely grind the sweet chili chips in a food processor.

Make the dough

• In a bowl, combine the flour, part of the finely ground chips, sunflower oil, yeast, salt, honey and lukewarm water.
• Mix and knead the dough until smooth and elastic.

Let the dough rise

• Cover the bowl and let the dough rise until it doubles in size.

Shape the buns

• Deflate the dough and divide it into 9 equal pieces of about 85 g each.
• Roll each piece into a flat circle about 9 cm in diameter.

Prepare the chip-cheese coating

• In a bowl, mix the crushed chips, Parmesan and young Gouda.

Coat the buns

• Dip each piece of dough first into the milk, then into the chip-cheese mixture.
• Place the buns on a baking tray lined with parchment paper and make a few slits on top.

Second rise

• Let the buns rise until they double in size.

Bake

• Preheat the oven to 200 °C.
• Bake the buns until golden brown.
• Cover the buns with a clean tea towel immediately after baking.

Cook the meat mixture

• Heat the olive oil in a skillet over medium heat.
• Add the ground meat, salt, garlic powder, onion powder, cayenne, black pepper and dried parsley and cook, breaking up the meat.

Simmer the sauce

• Add the tomato paste, water, sweet soy sauce and sambal oelek.
• Mix well and cook until slightly thickened.

Melt the cheese topping

• Layer the Cheddar slices and the remaining crushed chips over the meat.
• Cook until the cheese is fully melted.

Serve

• Fill the buns with the cheesy beef and serve.