I first made these salt n pepper snacklebacks during lockdown when I needed a takeaway but couldn’t justify yet another delivery of fried food – purely for the cost at this point tbh and the fact that I’d been made redundant hehe.

So I started making my own. With this recipe, in place of the standard takeaway chip, I opted for a snackleback which is basically a miniature hasselback potato. This method of cooking potato works really well for this recipe because the sweet and sticky flavours ooze into all the lil spuddy slits so you get a burst of flavour with every bite.

If you haven’t made snackleback/hasselback potatoes before, the easiest way to cut your spuds is by placing each potato securely between two wooden spoons/chopsticks and start slicing. The wooden sticks will stop your knife going through to the bottom. It should look like a mini accordion by the end.

And yes, this does takes more effort than opening up your takeaway app but it is SO worth it and you’ll get that sense of accomplishment that no takeaway can deliver.

For those of you on a takeaway ban, I’ve got you sorted babs! I’ve recreated KFC recipes, starters and mains from TGI Fridays and even the Black Country takeaway fave, orange chips! Can you tell I love fried, beige food? To get you started, try out my buttermilk chicken burger or for something a lil spicier (and a bit more challenging) my Korean fries and Korean fried chicken burger is top tier takeaway food. Also, stay tuned for my salt n pepper chicken and chips recipe coming soon!

Don’t forget to tag me in any photos of your Poppy Cooks inspired meals or give me suggestions for takeaways you want recreating! I love a challenge.