Salt & Pepper Chips

A Chinese takeaway favourite, made healthier, with less salt and less calories by us. Still with that unbelievably moreish flavour that we all love.

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Cook: 1hr


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Preheat oven to 190°C/ 375°F and boil a large saucepan of water. Peel and cut your chips, lightly salt your boiling water, then add chips to boiling water. Par-boil for 10 mins before draining. Leave par-boiled chips to steam for 2 mins, this releases moisture and helps them crisp up in the oven.
Transfer chips to a large baking tray and add coconut oil. Season generously, make sure each chip is coated in oil and then bake for 40-45 mins, flipping once or twice whilst baking, until golden and crispy.
Meanwhile, mix all spice blend ingredients together in a small bowl.
When chips are nearly ready, heat tsp of olive oil in non-stick pan on a high heat and onion, pepper and chillies. Stir fry for 5 mins until soft and slightly charred.
One chips are ready, pat down any excess oil and add them to pan with onion, pepper and chilli. Stir well and then add 1-2 tsp of your spice blend (you will have some leftover for another time!). Mix together until all chips have a light coating of aromatic spice blend
Garnish with chopped spring onions and chillies.

Nutritional Info

Serves 2

Cals – 290
Carbs – 36g
Protein – 4g
Fat – 13g


Serves 2

For the Salt & Pepper Chips

  • 450g of Maris piper potatoes - peeled and cut into thick chips.
  • Tbsp of coconut oil for chips, plus tsp for frying veg.
  • Salt and pepper, to taste.
  • 1 small onion - chopped.
  • 1 green bell pepper - thinly sliced.
  • 2 red chillies - deseeded and finely sliced.

For The Aromatic Spice Blend

  • Tsp of Chinese five spice.
  • Tsp of ground white pepper.
  • 1/2 tsp of garlic granules.
  • Tsp of fine salt.
  • Tsp of chilli flakes.

To Serve

  • Chopped spring onions and Chillies.

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