Salt and Chilli Chips
Crispy, flavorful chips infused with a medley of spices, perfect for a healthy snack or meal prep.
Ingredients
Chips and seasonings
- 1 bag Frozen Chips Provides that essential crunch everyone loves.
- 2 tablespoons Sesame Oil Adds a hint of nuttiness that enhances flavors.
- 1 tablespoon Chinese 5 Spice A fragrant mix that brings warmth and depth.
- 1 teaspoon White Pepper Offers a gentle heat and aromatic kick.
- 1 teaspoon Fine/Table Salt Enhances all flavors without overpowering.
- 1 teaspoon Garlic Powder Infuses a savory richness.
- 1 tablespoon Vegetable Oil Essential for roasting.
- 1 medium White Onion Balances the spices beautifully.
- 1 medium Green Pepper Adds freshness.
- 1 medium Red Pepper Adds sweetness.
- 2 stalks Spring Onions Adds a lighter oniony zing.
- 2 teaspoons Red Birds Eye Chillies Provides a punch of heat.
- 2 cloves Garlic Freshly diced for flavor.
- 1 teaspoon Flaky Sea Salt A finishing touch for flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the white onion, green pepper, and red pepper into thin strips.
- Finely dice the garlic cloves and the red Birds Eye chillies.
- Spread the frozen chips on a baking tray lined with parchment paper.
- Drizzle the sesame and vegetable oils evenly over the chips.
- Sprinkle the Chinese 5 spice, white pepper, fine salt, and garlic powder over the chips.
Cooking
- Toss the chips gently to combine the spices evenly.
- Roast in the preheated oven for 20-25 minutes or until golden brown and crispy.
- While the chips are baking, heat a non-stick skillet over medium heat.
- Add the sliced onions and peppers and sauté for 5-7 minutes until softened.
- Add the diced garlic and chillies, cooking for an additional 2-3 minutes until fragrant.
Serving
- Once the chips are done baking, remove them from the oven.
- Transfer the sautéed vegetables on top of the crispy chips.
- Finish with a sprinkle of flaky sea salt to taste.
- Serve warm for the best crunch experience.
Notes
For extra crunch, consider air frying the chips instead. Store any leftovers in an airtight container at room temperature for up to two days.