Salt and Pepper Chips Recipe
Szechuan pepper does all of the heavy lifting when it comes to making homemade takeaway-style salt and pepper chips. It's glorious and just like grown-up popping candy as far as I am concerned!
Servings 2 Servings
Calories 435kcal
Ingredients
- 550-600 g Cooked Chips 19oz
- 1 Red Chilli Pepper Go as hot as you like
- 3 Spring Onions
- 1 Small Red Onion 100g
- ½ teaspoon Salt
- ½ teaspoon Chinese Five Spice
- ½ tablespoon Szechuan Peppercorns
- ½ teaspoon Black Peppercorns
- 1 tablespoon Cooking Oil
Instructions
- Cook your chips in any way you wish. I have instructions for air fryer chips and proper chip shop style chips, and you could even follow the instructions on a packet of oven chips if you wish. Time this so that the chips are ready when the seasoning is finished.
- Remove the seeds from the red chilli pepper and dice it as finely as you can.
- Slice the spring onions as finely as you can.
- Top and tail the red onion, cut it in half, peel it and then cut it into strips from top to bottom around 5mm or ¼" thick.
- Heat a 30cm or 12" frying pan over a medium-high heat and toast the black peppercorns and Szechuan peppercorns for around 60 seconds. Then grind them in a pestle and mortar or spice grinder.
- Return the pan to the heat, add the cooking oil and red onion and cook for 5-6 minutes.
- Add the sliced spring onions and diced fresh chilli and cook for another 30 seconds.
- Throw in the cooked chips and sprinkle over the salt, ground peppercorns and Chinese five spice, toss to coat and serve immediately.
Video
Notes
The calorific data and timing for this recipe are based on using air fryer cooked chips made from fresh floury potatoes.
Nutrition
Serving: 1 | Calories: 435kcal | Carbohydrates: 72g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 2072mg | Fiber: 9g | Sugar: 7g
