Liverpool Salt and Pepper Chips
Crispy golden chips tossed with vibrant stir-fried peppers, onions, fresh chillies, and an aromatic Chinese-style five-spice seasoning.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 285 kcal
Equipment
- •Baking tray
- •Wok or large frying pan
- •Chopping board
- •Chef's knife
- •Small mixing bowl
Nutrition
Per serving, approximate
- Calories
- 285 kcal
- fat
- 11 g
- carbs
- 44 g
- fibre
- 5 g
- protein
- 5 g
- calories
- 285 kcal
Instructions
- 1
Preheat your fan oven to 200°C and line a large baking tray with greaseproof paper.
- 2
Rinse the cut chips thoroughly in cold water, then pat completely dry with a clean tea towel.
- 3
Toss the dried chips with two tablespoons of vegetable oil and spread in a single layer on the tray.
- 4
Bake for thirty minutes until deep golden and crisp, turning once halfway through cooking.
- 5
Combine the salt, Chinese five-spice powder, caster sugar, and white pepper in a small bowl.
- 6
Heat the remaining tablespoon of oil in a wok over high heat on the hob.
- 7
Add the sliced onion, green pepper, and chillies, stir-frying for two minutes until slightly softened.
- 8
Add the minced garlic and spring onions, stirring briskly for thirty seconds until fragrant.
- 9
Tip the piping hot baked chips directly into the hot wok with the vegetables.
- 10
Sprinkle the spice blend over the chips and toss vigorously over high heat for one minute to coat.
- 11
Transfer immediately to a warm serving dish and serve straight away.
Chef's tips
Dry the chips thoroughly before baking to ensure maximum crispiness. Always mix the spice blend ahead of time so it can be added instantly without burning the garlic. Keep the wok over high heat so the vegetables retain a light crunch without releasing water.
Ingredient substitutions
- Maris Piper potatoes → King Edward potatoes or good-quality frozen oven chips
- green bell pepper → red or yellow bell pepper
- vegetable oil → sunflower oil or groundnut oil
Storage
Store leftovers in an airtight container in the fridge for up to two days.
Reheating
Reheat on a baking tray in a fan oven at 200°C for eight to ten minutes until crisp.
Common mistakes to avoid
- •Leaving excess water on the potatoes, which prevents them from getting crispy in the oven.
- •Overcooking the peppers and onions until soggy rather than crisp-tender.
- •Tossing the spices over cold chips, which stops the seasoning from sticking properly.
Serving suggestions
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