Salt and Pepper Chips

Feeds: 2


  • 500g Maris piper potatoes, peeled and cut into chips (you could use oven chips if you don’t want to fry)

  • Oil for frying

  • 1 white onion or shallot finely sliced

  • 1 red pepper finely sliced

  • 1 green chilli finely sliced

  • 2 spring onions finely sliced

  • 2 garlic cloves minced

  • 1 tsp minced ginger

  • 1 tbsp sesame oil

  • 1 1/2 tbsp MSG (or salt)

  • 1 tsp ground black pepper

  • 1 1/2 tsp Chinese five spice

  • 1 tsp red chilli flakes


  1. Wash the chips in cold water, dry and set aside while you heat your oil for frying. Fry once at 130c for 8 minutes then turn up the heat to 180c and fry for a further 2 minutes until crispy and golden.

  2. Mix your salt n pepper mix by combining the msg, pepper, five spice and chilli flakes

  3. Heat a frying pan or wok with the sesame oil when hot soften the vegetables, garlic, ginger and chilli for 2 minutes before adding the chips.

  4. Keep the heat high and shake over your seasoning how much you use depends on how salty you like them! Toss everything well together

  5. Serve while piping hot

  6. Slut this up to the Max by mixing hoisin sauce with mayonnaise
"Remember there is no dish that adding bacon does not improve"

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