Hull Chip Spice Chips

Name: Hull Chip Spice Chips
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Yorkshire
Ingredients: 1000 g maris piper potatoes; 3 tbsp sunflower oil; 1.5 tbsp Fine sea salt; 1 tbsp sweet paprika; 0.5 tsp smoked paprika; 1 tsp garlic granules; 1 tsp Onion powder; 0.5 tsp dried oregano; 0.5 tsp ground white pepper

Crispy golden chips tossed in Hull's iconic savoury, paprika-rich seasoning blend. A vibrant takeaway classic made simply at home.

🇬🇧United Kingdom· Yorkshire and the Humber

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 4
Difficulty: Easy
Calories: 285 kcal

Ingredients

0 of 9 gathered

Servings

1000 g maris piper potatoes — peeled
3 tbsp sunflower oil — or vegetable oil
1½ tbsp Fine sea salt — for spice blend
1 tbsp sweet paprika — ground
½ tsp smoked paprika — ground
1 tsp garlic granules — fine
1 tsp Onion powder — fine
½ tsp dried oregano — crushed finely
½ tsp ground white pepper — fine

Equipment

•Large saucepan
•Colander
•Baking tray
•Greaseproof paper
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 285 kcal
fat: 11 g
carbs: 44 g
fibre: 4 g
protein: 5 g
calories: 285 kcal

Instructions

1
Mix the salt, paprikas, garlic granules, onion powder, oregano, and white pepper in a small bowl.
2
Cut the peeled potatoes lengthways into chunky chips, roughly 1.5 cm thick.
3
Place the chips in a large saucepan of cold water and bring to the boil over the hob.
4
Simmer for 4 minutes until the outer edges are just tender, then remove from the heat.
5
Drain the chips in a colander and shake vigorously to rough up the edges.
6
Preheat the oven to 220°C (200°C fan) and line a large baking tray with greaseproof paper.
7
Spread the chips across the tray, drizzle with sunflower oil, and toss gently to coat.
8
Roast for 30 to 35 minutes, turning halfway through, until deep golden and crisp.
9
Tip the piping hot chips into a bowl, dust generously with 1 to 2 tablespoons of spice, and toss.

Chef's tips

Roughing up the edges in the colander creates tiny potato flakes that roast extra crunchy. Always season the chips while they are piping hot so the oil helps the spice adhere. Store leftover spice blend in an airtight spice jar for up to six months.

Ingredient substitutions

Maris Piper potatoes → King Edward or Russet potatoes
sunflower oil → beef dripping or rapeseed oil

Storage

Store leftover chips in a sealed container in the fridge for up to two days.

Reheating

Reheat on a baking tray in a hot oven at 200°C (180°C fan) for 8 to 10 minutes until crisp.

Common mistakes to avoid

•Overcrowding the baking tray, which steams the potatoes rather than roasting them crisp.
•Dusting the chips when cold, preventing the spice mix from sticking properly.
•Boiling the potatoes too long until they break apart before roasting.

Serving suggestions

Serve immediately wrapped in greaseproof paper in true chip-shop style.Accompany with battered haddock, mushy peas, and bread with butter.Pair with garlic mayonnaise or curry sauce for dipping.