Salt & pepper chips

A classic Chinese side dish, but healthy! The perfect fakeaway for a Saturday night! Avoid adding the extra chilli flakes if you prefer a milder dish as this recipe is quite spicy!

Info

Macros

Ingredients

• 600g potatoes, peeled & sliced into chunky chips (I use Maris piper potatoes)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 red pepper, finely chopped
• 20g jalapeños, chopped
• 2 garlic cloves, sliced
• 1 red chilli, finely sliced
• 1 tsp Chinese five spice
• 1 tsp caster sugar
• 1 tsp rock salt
• 1 tsp black pepper
• ¼ tsp chilli flakes
• 4 spring onions, sliced

Method

1. Pre heat the oven to 180 degrees. In a large saucepan tip in the potatoes topped with water until the chips are covered and bring to the boil. Cook for 5 mins. Drain and leave to one side.

2. In a baking tray transfer over the chips and coat with 1 tbsp of oil and place in the oven to cook for 40 mins, turning over halfway through.

3. Whilst the chips are cooking, in a large frying pan add the remaining oil on a medium heat and fry the onions, pepper, jalapeños, garlic and chilli for 8 mins. Remove from the heat and leave to one side.

4. In a small bowl mix the Chinese five spice, sugar, salt, pepper & chilli flakes together. Tip the cooked chips back into the large saucepan followed by the cooked veg on a medium heat and toss everything together. Sprinkle in the salt and pepper mixture as well as the spring onions. Give everything a good mix and cook for 1-2 mins. Serve immediately.