Salt n Pepper Chips
Where are my salt n pepper chip fans at?! Best. Dish. Going. We all love a takeaway, I mean who doesn’t love a takeaway?! So naturally I had to recreate this beautifully sweet and spicy classic. Apologies in advance to your local takeaway if you skip your next order after trying out this recipe. That’s how good I believe these babies are.
Not only is it pretty fast to whip up, it’s a really super simple dish to put together! After making your chips, you just need to fry up all your ingredients in one pan and mix it all together. EASY. If you want to change it up a little and try something other than chips, why not give my Salt n Pepper Snacklebacks or Salt n Pepper Chicken a whirl?
Want more takeaway inspired meals?
If you’re familiar with my work, you’ll know that first of all, I love a spud and second of all, I love a takeaway. Take me to any fancy event and I’ll still end the night with a triple cheeseburger. Genuinely did this after attending Royal Ascot. If you are feeling a lil guilty about how often you’re frequenting your local chippy, I’ve got a few homemade options for you below to alleviate some of the guilt:
- Korean fried chicken burger
- Korean fried chips
- Orange chips
- Buttermilk chicken burger
- Chicken gyros
- Jack Daniel’s glazed chicken
- Jack Daniel’s glazed burger
- KFC chicken
If I’ve missed any of your faves, DM me and I’ll aim to recreate!
Ingredients
- 2-3 maris piper potatoes, peeled and cut into thin chip shapes
- 1 red chilli, sliced
- 1/2 a green pepper, cubed
- 2 cloves of garlic, sliced
- 1 tsp Chinese five spice
- 1 tbsp golden syrup
- Salt to season
- 1 ltr vegetable oil
Method
- Get your chips into a pan of cold salted water, and boil until tender but not squishy.
- Carefully drain and leave on a wire rack to dry (I do this so they don’t over cook on top of each other).
- Whilst they are drying, warm your oil up to 170°C.
- Fry your chips until they are just hard on the outside, drain them onto a paper towel, you are best to do this in batches. At this point, they won't look golden so don't worry!
- Turn the heat up to 180°C-190°C.
- Fry the chips off again until golden. Drain on to the paper towel again to collect any excess oil.
- In a separate pan, heat up a tbsp of oil and fry off the pepper, chilli and garlic.
- Next, add the golden syrup and five spice to the pan. The room should be immersed in that beautiful salt n pepper aroma.
- Chuck in the chips and toss together.
- Season well with salt and then serve up. Enjoy!