Here I’ll show you the easiest way to whip up your own salt and chilli chips that taste BETTER than the takeaway!
I’ve got a couple of game-changing tips that will ensure these are the best salt and chilli chips you’ll ever make. Follow me…
Salt and Chilli Chips Ingredients
The other evening I spent hours debating with my friends the difference between ‘salt and pepper’ chips and ‘salt and chilli’ chips. The conclusion? They’re essentially the same thing; salt and chilli chips just ensure you’re getting spice in the dish, through fresh or dried chilli.
Anywho, let’s take a look at the simple list of ingredients you’ll need:
- Chips – I recommend using straight-cut/home-style chips. These are what are typically used in most Chinese takeaways. The chunkier chip also holds its own better in the dish, as opposed to skinny fries.
- Seasoning – The chips will be seasoned with Chinese 5 spice, salt, white pepper and garlic powder.
- Sesame Oil – I love coating the chips in a little sesame oil, just for a boost of flavour.
- Chillies – You could use dried chillies or larger fresh red chillies, but I love using Birds Eye chillies. They’re small but mighty!
- Onion, Spring Onion & Peppers – All classic additions to this dish to help bulk it out and add flavour.
- Garlic – Fresh garlic is a must for a punch of flavour.
- Veg Oil – To stir-fry everything.
- Flaky Sea Salt – I love adding this at the end for bigger hits of salty goodness!
Homemade Salt and Chilli Chips
One step that sets this recipe apart from the rest is seasoning the fries directly. Many recipes add the seasoning to the stir-fry mix instead. By doing this, you have to rely on the seasoning attaching to the chips, which doesn’t always happen. Meaning you’re often left eating bland chips! By seasoning them directly, you ensure every bite has flavour.
I typically bake the chips, just because it’s easiest to toss the chips, sesame oil and seasoning. You could also air fry them and just combine everything in a bowl beforehand though.
Process shots: add chips to tray (photo 1), add seasoning and oil (photo 2), toss (photo 3), bake (photo 4).
Another thing I like to do is fry the veg in a good amount of oil. The chips are seasoned, but we want all that gorgeous flavour from the stir fry too. Making sure you’ve got enough oil is important so you can wrap the chips in that gorgeous garlicky, spicy oil too.
The chips will naturally soften when you toss them in the stir fry, but frankly, I’ve never ordered a portion of salt and chilli chips that haven’t been at least slightly soft. It comes with the territory!
Process shots: fry onion and peppers (photo 5), fry garlic, chilli and half the spring onion (photo 6), add chips, sea salt and the rest of the spring onion (photo 7), toss (photo 8).
How to serve Salt and Chilli Chips
Ensure you serve up right away so they stay hot and fresh. You can also add more sea salt to taste if you’d like. Also, curry sauce is essential! You can use store-bought or use my Homemade Curry Sauce recipe.
These chips work perfectly as a side for Crispy Chilli Beef, Black Pepper Chicken and Honey Sriracha Chicken. If you want to go salt and chilli crazy, you could serve with my Salt and Chilli Chicken!
Alrighty, let’s tuck into the full recipe for these salt and chilli chips shall we?!
How to make Salt and Chilli Chips (Full Recipe & Video)
Salt and Chilli Chips
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Equipment
- Sharp Knife & Chopping Board
- Large Baking Tray or Air Fryer
- Large Wok or Deep Pan
- Wooden Spoon
Ingredients
- 700g / 1.5lb Frozen Chips (see notes)
- 2 tsp Sesame Oil
- 1 1/2 tsp Chinese 5 Spice
- 1/2 tsp EACH: White Pepper, Fine/Table Salt
- 1/4 tsp Garlic Powder
- 2 tbsp Vegetable Oil
- 1 medium White Onion, thinly sliced
- 1/2 Green Pepper, thinly sliced
- 1/2 Red Pepper, thinly sliced
- 4 small/thin Spring Onions, sliced into 1" chunks then divided into firm/white parts & dark green parts
- 2 Red Birds Eye Chillies, very thinly sliced (see notes)
- 2 cloves of Garlic, finely diced
- 1/2 tsp Flaky Sea Salt, or to taste (see notes)
Instructions
- On a large baking tray, combine the chips with sesame oil, Chinese 5 spice, fine/table salt, white pepper and garlic powder until evenly coated then cook to package instructions. If you're using an air fryer just combine everything in a large bowl first.
- When the chips are nearly done, place a large Wok over high heat and add the veg oil. Once hot, add the peppers and onion and fry for a couple of mins until they soften. Add the garlic, chilli and white/firm parts of the spring onion and fry for another 1-2 mins (careful it doesn't burn).
- Add the cooked chips, dark green parts of the spring onion and flaky sea salt and toss until everything is evenly distributed. Serve and enjoy!
Video
Notes
b) Spice – These chips have a nice kick of spice – similar to what you’d get at the takeaway. Birdseye chillies are pretty hot, so just be aware that 2 go a long way. If you love spice you could add a 3rd.
c) Salt – As the name suggests, the chips should be pretty salty! The 1/2 tsp table salt on the chips is essential, then just work to taste with the flaky sea salt. If you’ve only got fine/table salt just use that to serve (start with less though!).
d) Serving – Curry sauce is essential! You can use store-bought or use my Homemade Curry Sauce recipe.
e) Calories – Whole recipe divided by 4.
Nutrition
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