Salt and pepper chips

Ingredients

• 750 gpotatoes, peeled and cut into thick chips
• 1 largeonion, quartered and separated into petals
• 1 medium, or more to tastered chilli
• 2 clovesgarlic, finely crushed
• 1 teaspoonfive-spice powder
• 1 teaspoonsalt
• ½ teaspoonground black pepper
• 1 teaspoonSichuan peppercorns
• 1 tablespoonsunflower oil, for coating the chips
• 2 tablespoonscornflour, for coating the chips
• 2spring onions, for garnish

Instructions

1. 1

   Cook frozen chips

   If using frozen chips, spread them on a baking tray and cook according to the packet instructions. Then continue with the salt and pepper onions.

2. 2

   Prepare potatoes

   For homemade chips, peel the potatoes and cut them into thick chips, about 0.8 cm thick. Put them in a bowl and toss with the oil and cornflour to coat.

3. 3

   Arrange on tray

   Lay the chips in a single layer on a baking tray, lined with baking parchment if you like.

4. 4

   Bake covered

   Cover the tray with foil and bake in a preheated oven at 200°C for 10 minutes, allowing the potatoes to steam and soften.

5. 5

   Brown the chips

   Remove the foil and bake for a further 10 minutes. Turn the chips with a spatula, then cook for another 5–10 minutes until nicely browned.

6. 6

   Fry onion chilli

   Heat a tablespoon of oil in a large frying pan over a moderate heat. Fry the onion and chilli for 4 minutes, until the onion starts to turn translucent.

7. 7

   Add the garlic

   Stir in the crushed garlic and fry for 1 minute longer.

8. 8

   Add the spices

   Stir in the spices and stir-fry for 1 minute, coating the onion evenly.

9. 9

   Toss with chips

   Take the chips out of the oven and stir them into the onion mixture in the pan.

10. 10

    Garnish and serve

    Transfer to a serving dish, scatter over the chopped spring onions and serve straight away.

What are salt and pepper chips?

Salt and pepper chips are a British Chinese takeaway favourite: chips tossed with fried onion, chilli and a savoury, peppery spice mix. This version uses oven-baked homemade chips, though frozen chips offer a handy shortcut.

Five-spice, black pepper and Sichuan peppercorns bring warmth and a gentle numbing tingle, while the onion and chilli add sweetness and heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 4g protein, 37g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while the sunflower oil contributes most of the fat. There is a little protein from the potatoes and vegetables, but no major protein-rich ingredient; serve with a protein-rich main and extra vegetables to make a more balanced plate.

Getting crisp chips

Cornflour coating: Tossing the cut potatoes with cornflour and oil helps the outside brown in the oven. Spread them out in one layer so the chips have room to cook rather than steam against one another.

Covered start: The foil-covered stage softens the potatoes before they brown. Remove it for the remaining cooking so the surface can colour.

The spice mix

Five-spice and pepper: These bring the dish's aromatic, savoury character. Stir them into the softened onion so they coat it before the chips go in.

Sichuan peppercorns: Their distinctive tingle complements the chilli. Crush them before cooking if they are whole, so they distribute more evenly.

Frying the aromatics

Onion and chilli: Give them 4 minutes over moderate heat, stopping when the onion begins to look translucent. This softens the onion without losing its shape completely.

Garlic: Add it after the onion has had its first fry and cook for 1 minute. Adding it later helps keep it from overcooking while the onion softens.

When the chips are ready

Look for browned edges after turning the chips and cooking them for a further 5–10 minutes. The exact time can vary with the thickness of the chips and the oven.

Toss the chips with the onion mixture just before serving, so the seasoning clings to them while they are still hot.

Serving ideas

Serve the chips immediately as a side with a Chinese-inspired meal, or enjoy them as a snack. Their spicy, salty coating pairs well with a simple main and a fresh vegetable side.

Chopped spring onions add a fresh finish; scatter them over the dish just before it reaches the table.

Recipe notes & tips

• Cut the homemade chips to a similar thickness so they cook at about the same rate.
• Spread the chips out in a single layer rather than piling them onto the tray.
• Keep an eye on the chips during the final 5–10 minutes, as browning time can vary.
• Adjust the amount of chilli to suit your preferred level of heat.
• Chop the spring onions while the chips bake so they are ready for serving.

Variations

• Frozen chips: Use them in place of homemade chips and follow the packet cooking instructions.
• More chilli: Add extra red chilli if you prefer a hotter finish.
• Milder seasoning: Use less chilli and black pepper for a gentler flavour.
• Extra spring onion: Scatter more chopped spring onion over the top just before serving.
• Thinner chips: Cut the potatoes thinner, keeping a close eye on them as they cook.

Common mistakes to avoid

• Crowded tray: The chips can steam instead of browning; arrange them in a single layer.
• Uneven cuts: Thick and thin chips cook at different speeds; aim for pieces of similar thickness.
• Foil left on: The chips will not brown as intended; remove the foil after the first 10 minutes.
• Garlic added too early: It can cook for too long; add it after the onion has fried for 4 minutes.
• Chips left to cool: They lose some crispness; toss them with the onion mixture and serve immediately.

How to store

Store leftovers in a covered container in the fridge and eat within 2 days. Reheat in an oven or air fryer until hot; they may be softer than when freshly made.

Frequently asked questions