Salt and Chilli Chips

Print Recipe

Here I'll show you the easiest way to whip up your own salt and chilli chips that taste BETTER than the takeaway!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Chinese

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Sharp Knife & Chopping Board
Large Baking Tray or Air Fryer
Large Wok or Deep Pan
Wooden Spoon

Ingredients

700g / 1.5lb Frozen Chips (see notes)
2 tsp Sesame Oil
1 1/2 tsp Chinese 5 Spice
1/2 tsp EACH: White Pepper, Fine/Table Salt
1/4 tsp Garlic Powder
2 tbsp Vegetable Oil
1 medium White Onion, thinly sliced
1/2 Green Pepper, thinly sliced
1/2 Red Pepper, thinly sliced
4 small/thin Spring Onions, sliced into 1" chunks then divided into firm/white parts & dark green parts
2 Red Birds Eye Chillies, very thinly sliced (see notes)
2 cloves of Garlic, finely diced
1/2 tsp Flaky Sea Salt, or to taste (see notes)

Instructions

On a large baking tray, combine the chips with sesame oil, Chinese 5 spice, fine/table salt, white pepper and garlic powder until evenly coated then cook to package instructions. If you're using an air fryer just combine everything in a large bowl first.
When the chips are nearly done, place a large Wok over high heat and add the veg oil. Once hot, add the peppers and onion and fry for a couple of mins until they soften. Add the garlic, chilli and white/firm parts of the spring onion and fry for another 1-2 mins (careful it doesn't burn).
Add the cooked chips, dark green parts of the spring onion and flaky sea salt and toss until everything is evenly distributed. Serve and enjoy!

Video

Notes

a) Chips - I like using straight-cut/home-style chips (typically McCains). You could use a different chips if you'd prefer (crinkle, skin on etc). In general, I prefer a chunkier chip as opposed to skinny fries - it's more traditional and they hold their own better in the dish.

b) Spice - These chips have a nice kick of spice - similar to what you'd get at the takeaway. Birdseye chillies are pretty hot, so just be aware that 2 go a long way. If you love spice you could add a 3rd.

c) Salt - As the name suggests, the chips should be pretty salty! The 1/2 tsp table salt on the chips is essential, then just work to taste with the flaky sea salt. If you've only got fine/table salt just use that to serve (start with less though!).

d) Serving - Curry sauce is essential! You can use store-bought or use my Homemade Curry Sauce recipe.

e) Calories - Whole recipe divided by 4.

Nutrition