Salt & pepper chips
- Anna Glover
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Serves 4 as a side
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 4.5 out of 5.31 ratingsRate
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Peel and cut potatoes into chunky chips or wedges, then sprinkle over our salt & pepper seasoning for a flavour-packed side dish or snack
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
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Anna's tips for the perfect salt and pepper chips:
It's important for this recipe to ensure the chips are as crisp as possible before tossing them with the seasoning. Whether I'm baking, air-frying or deep-frying, crispy chips hold up much better and stay crunchy once they're coated.
I like to use a mix of black peppercorns and Sichuan peppercorns for the seasoning, as the combination gives the chips a really distinctive, aromatic kick. If you cannot find Sichuan peppercorns, you can just use black peppercorns, but you will miss out on that unique tingly heat.
I like to add sliced spring onions, garlic and peppers right at the end so they stay vibrant and retain a little bite. It's this quick stir-fry that gives the dish its classic takeaway-style flavour.
These chips are brilliant served alongside sweet and sour chicken, crispy chilli beef or salt and pepper tofu, with sweet chilli sauce or curry sauce for dipping. If I'm serving them as part of a fakeaway feast, I'll add egg fried rice or chow mein and a simple Asian cucumber salad to complete the meal.
Bonus tip: If you want to get ahead, you can parboil and roast the chips in advance, then finish them in the pan with the vegetables and seasoning just before serving. This makes them a good option for entertaining, as you can have everything ready to go.
Ingredients
Nutrition
Units:
MetricUS
-
4-5 large floury potatoes
-
5 tbsp vegetable oil
-
1 tsp black peppercorns
-
1 tsp Sichuan peppercorns
-
1 onion
finely chopped
-
1 red pepper
finely chopped
-
1 green pepper
finely chopped
-
2 garlic cloves
sliced
-
1 red chilli
finely sliced
-
½ tsp Chinese five-spice powder
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1 tsp caster sugar
-
1 tsp sea salt
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½ tsp chilli flakes
-
3 spring onions
finely sliced
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Nutrition: Per serving
- kcal364
- fat14g
- saturates1g
- carbs49g
- sugars8g
- fibre7g
- protein6g
- salt1.3g
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Method
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step 1
Heat the oven to 220C/200C fan/gas 7. Cut the potatoes into chunky chips or wedges. Tip into a pan, top up with cold water and bring to a boil. As soon as you see bubbles, simmer gently for 5 mins. Drain carefully and leave to steam dry.
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step 2
Meanwhile, heat 4 tbsp of the oil in a shallow-lipped baking tray in the top of the oven. Transfer the parboiled chips to the tray, carefully coat in the hot oil and cook for 20-25 mins until golden and crisp, turning halfway through.
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step 3
While the chips are cooking, toast the peppercorns in a wok or large frying pan for a few mins, then transfer to a pestle and mortar and crush. Heat the remaining in the pan and stir-fry the onion, peppers, garlic and chilli for 5-8 mins over a medium-high heat until the onions and garlic turn golden brown. Remove from the heat and set aside.
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step 4
Mix the Chinese five-spice powder, sugar, salt, chilli flakes and ground peppercorns together. Tip the cooked chips into the pan with the veg and return to a medium heat. Toss to combine. Sprinkle in the salt and pepper mixture and the spring onions. Toss everything together for 1-2 mins until evenly coated, then serve straight away with another pinch of sea salt, if you like.
Anna Glover
Anna Glover is Good Food and olive’s Head of Video. She is a food writer, recipe developer, and creative voice known for her approachable, stylish take on home cooking. With a passion for seasonal ingredients and effortless entertaining, she shares recipes, kitchen inspiration, and everyday moments that make cooking feel both achievable and exciting. See Anna's recipes.
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A star rating of 4.5 out of 5.31 ratings
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