Belfast Salt and Chilli Chips
Crisp golden chips tossed with crunchy peppers, fresh chillies, scallions, and aromatic five-spice seasoning for a beloved Belfast takeaway favourite.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 415 kcal
Equipment
- •Large saucepan
- •Wok or deep frying pan
- •Slotted spoon
- •Colander
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 415 kcal
- fat
- 16 g
- carbs
- 62 g
- fibre
- 6 g
- protein
- 6 g
- calories
- 415 kcal
Instructions
- 1
Combine the sea salt, Chinese five-spice powder, caster sugar, white pepper, and chilli flakes in a small bowl.
- 2
Put the cut potatoes into a saucepan of cold, lightly salted water on the hob.
- 3
Bring to the boil and simmer gently for 5 minutes until just parboiled, then drain well.
- 4
Lay the parboiled chips onto a clean tea towel to dry completely for 10 minutes.
- 5
Heat the sunflower oil in a deep frying pan or wok over medium-high heat.
- 6
Fry the dried chips in batches until golden brown and crisp, then drain on kitchen paper.
- 7
Pour off most of the oil from the wok, leaving one tablespoon behind.
- 8
Add the sliced onion, red pepper, green pepper, fresh chillies, and minced garlic to the hot wok.
- 9
Stir-fry over high heat for 2 minutes until tender-crisp with slight charring.
- 10
Tip the hot cooked chips back into the wok with the vegetables.
- 11
Scatter over the prepared spice blend and sliced scallions, tossing vigorously to coat everything evenly.
- 12
Transfer straight to a warm serving dish and serve immediately while hot.
Chef's tips
Ensure the boiled chips are bone dry before frying so they develop a brittle, crisp exterior. Toss the spice blend onto the chips immediately while hot from the oil so the seasoning clings evenly.
Ingredient substitutions
- Maris Piper potatoes → King Edward or Rooster potatoes
- Fresh red chillies → Mild red peppers with an extra pinch of dried chilli flakes
Storage
Keep leftovers in an airtight container in the fridge for up to two days.
Reheating
Reheat in a hot oven or air fryer at 200°C for 6 to 8 minutes until sizzling and crisp.
Common mistakes to avoid
- •Frying damp potatoes which lowers the oil temperature and produces soggy, greasy chips
- •Overcooking the peppers and onions until limp rather than keeping them crisp-tender
- •Tossing the spice mix onto cool chips, preventing the seasoning from adhering
Serving suggestions
Cooked Belfast Salt and Chilli Chips?
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