Chinese Salt & Pepper Chips

Ingredients

• 225 goven chips
• 1 tspvegetable oil
• 1red chilli
• 1green chilli
• 1 smallonion
• 2 tspChinese five spice blend
• 1 tspsea salt flakes
• 1spring onion (scallion)

Instructions

1. 1

   Heat the oven

   Preheat the oven to the temperature stated on the oven chips packet.

2. 2

   Cook the chips

   Spread the chips on a baking tray or mesh tray and cook according to the packet instructions.

3. 3

   Prepare the vegetables

   Peel and finely chop the onion. Chop the chillies, removing their membranes and seeds.

4. 4

   Heat the oil

   While the chips cook, warm the oil in a frying pan over a medium heat.

5. 5

   Fry the vegetables

   Fry the onion and chillies for a few minutes, until the onion is beginning to turn translucent.

6. 6

   Season the mixture

   Add the five spice and salt, stir well and cook for a further minute. Take the pan off the heat and leave the mixture to stand.

7. 7

   Toss the chips

   When the chips are cooked, reheat the onion and spice mixture for a couple of minutes. Add the chips and spring onion, then toss to coat them in the seasoning.

8. 8

   Serve straight away

   Serve the chips immediately.

What are salt and pepper chips?

Salt and pepper chips are a British takeaway-style dish, often called salt and chilli chips. They combine chips with a savoury, fragrant seasoning and chopped chilli, drawing on the salt-and-pepper flavours found in Chinese takeaway cooking.

Here, oven chips keep the method straightforward, while onion, spring onion and five spice give the coating aroma and a mix of savoury and warming flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 354 calories, 5g protein, 43g carbs, 20g fat.

The chips provide most of the carbohydrates, while the oil and the fat in the oven chips contribute much of the fat. There is little protein in the listed ingredients, so pair a portion with a protein-rich main and vegetables to make a more balanced plate.

Choosing the ingredients

Oven chips: use the packet directions for the variety you have, since cooking times and temperatures can differ. A mesh tray or a tray that lets the chips spread out helps them cook evenly.

Chillies: removing the seeds and membranes makes the heat easier to manage. Keep them in if you prefer a hotter result.

Build the seasoning

Onion and chilli: fry these first so the onion begins to soften before the spices go in. Keep the pan at a medium heat and stir if the onion starts to catch.

Five spice and salt: add them once the vegetables are softening and cook for just a further minute. This gives the blend a brief chance to warm through without leaving it in the pan for too long.

Toss while the chips are hot

Timing: have the seasoning ready to reheat when the chips finish cooking. Tossing them while hot helps the onion and spice mixture cling to their surfaces.

Coating: use a large bowl or the frying pan if there is room to turn the chips gently. Stop once they are coated so they keep as much of their crispness as possible.

Texture and doneness

Chips: cook them until they are crisp and golden to your liking, following the packet's timing as a guide. If they are still pale or soft, give them more time before tossing.

Onion: the recipe's cue is an onion that is starting to turn translucent, rather than browned. The final reheating is brief, so keep an eye on it as you toss everything together.

What to serve alongside

These chips work as a snack or a side for a takeaway-style meal. Serve them with a simple salad or vegetables for a fresher contrast.

If serving them alongside a main, add a source of protein such as tofu, eggs or chicken. Bring them to the table as soon as they are tossed for the best texture.

Recipe notes & tips

• Check the oven chips packet before starting, as its temperature and cooking time determine the first part of the method.
• Spread the chips out on the tray rather than piling them together.
• Finely chop the onion so it mixes easily through the chips.
• Remove the chilli seeds and membranes for a milder seasoning.
• Keep the five spice in the pan for only the additional minute specified.
• Toss the chips and spring onion through the seasoning just before serving.

Variations

• Adjust the heat: leave some chilli seeds in for a spicier finish.
• Add garlic: fry finely chopped garlic with the onion and chillies.
• Use fresh pepper: add a little freshly ground black pepper alongside the listed seasoning.
• Add vegetables: toss through sliced peppers with the onion and chillies.
• Make it a meal: serve with tofu, chicken or eggs for extra protein.

Common mistakes to avoid

• Crowded tray: the chips may cook less evenly, so spread them out on the tray.
• Overcooked onion: it can catch in the pan, so keep the heat medium and watch for it turning translucent.
• Burnt spices: five spice can become harsh if cooked too long, so limit its extra cooking time to one minute.
• Cold chips: they are harder to coat well, so reheat the seasoning when the chips are ready.
• Soggy coating: tossing too early can soften the chips, so combine everything immediately before serving.

How to store

For the best texture, eat the chips immediately. If you have leftovers, refrigerate them in a covered container and reheat in the oven until hot; they will be softer than freshly made.

Frequently asked questions