These aren’t your average fries—they’re Salt and Pepper Chips, a delicious twist on a popular takeout favorite. We make them by tossing thick-cut fries in a flavorful mix of spices. They’re so good, some people (like me!) even joke that they can solve all your problems.
If you love thick-cut fries and lots of spices, you’ll love this recipe.
Salt and Pepper Chips are a classic Chinese takeout dish, especially in the UK. They’re simple yet full of flavor. Thick-cut fries are fried until crispy and then mixed with fried onions, garlic, and chilies, along with a special salt and pepper spice mix.
While you can sometimes find this dish with thin fries, I believe the best version uses thick-cut chips. The combination of the crispy outside and fluffy inside with the savory spices is perfect.
The origin of Salt and Pepper Chips is a great example of cultural fusion. It’s believed they were first created in the 1960s by Chinese immigrants in Liverpool who owned fish and chip shops. They blended their traditional Chinese flavors with a British favorite—fries. This new dish was a tasty way to share their culture while fitting in with their new home.
During the COVID-19 lockdown in Hoi An, I launched a door-to-door food delivery service to help my customers stay well-fed. One day, I received a unique request from a woman who was stuck in Vietnam and desperately missed a taste of home: salt and pepper chips. I promised her they would be ready the following week.
Creating the perfect salt and pepper chips was a bigger challenge than I anticipated. Despite numerous attempts, my chips consistently turned out soggy after being tossed in oil, and the long delivery distance only made them worse. I was determined to get it right. After extensive testing, I finally discovered the key to making them crispy every time, even for delivery.
I’m proud to say that I was the first to introduce this popular British-style dish to Hoi An, and to this day, I believe I’m still the only one. Now, I’m ready to share the recipe I perfected through that lockdown journey.
Salt and pepper chips recipe – Super crunchy and better than take-out
Description
Craving a takeaway classic? This is the ultimate recipe for salt and pepper chips, bringing the authentic taste of your favorite chippy right to your kitchen. Forget soggy imitations—our method guarantees perfectly crispy chips, tossed with fiery chili, aromatic spices, and fresh vegetables for that iconic flavor you love. It's the best way to get your fix without leaving the house.
Ingredients
Instructions
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Deep fry the chips
For the crispiest chips, you'll want to use the double-frying method. First, heat your oil to a low-to-medium temperature, around 130°C (265°F), in a deep pot or wok. Add your chips and fry them until they are soft and cooked through but still pale. This step, which takes about 5 to 7 minutes, cooks the inside of the potato. Next, remove the chips from the oil and let them cool completely. Finally, turn up the heat to a higher temperature, about 180°C (350°F), and drop the chips back in. This second, quick fry will make them perfectly golden and crunchy on the outside.
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Fried the fry
The final step to making perfect salt and pepper chips is all about speed and seasoning. First, heat 2 tablespoons of oil in a wok or large pan over medium-high heat. Add your minced garlic and fresh chili first and stir-fry for about 30 seconds until they are fragrant. Next, add the sliced onion and bell pepper and stir-fry for 1-2 minutes. Add the hot, crispy chips to the wok, and immediately sprinkle 1 tablespoon of five-spice powder, 1 tablespoon of salt, and 1 teaspoon of MSG (optional) over everything. Toss the contents vigorously to ensure every chip is evenly coated. Finally, toss in the 1 tablespoon of spring onions just before serving to add a final touch of freshness, and serve immediately while the chips are hot and at their crispiest. Garnish it with some pepper then serve.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 45g70%
- Sodium 4mg1%
- Total Carbohydrate 90g30%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don't skip the double-fry. The two-step frying process is the most important part of this recipe. The first, lower-temperature fry cooks the inside of the chips, while the second, high-temperature fry gives them their golden, crispy exterior.
- Mind your oil temperature. Using an oil thermometer is highly recommended. If the oil is not hot enough for the second fry, your chips will turn out greasy and soggy. If it's too hot, they will burn before crisping up.
- Fry in batches. Never overcrowd the pot or wok when frying. Frying too many chips at once will drastically lower the oil's temperature and prevent them from becoming crispy.
- Work quickly for the final step. Once your chips are cooked, the final stir-fry with the seasonings should be very fast. Have all your vegetables and spices prepped and ready to go. You want to toss everything together just long enough to coat the chips, then get them out of the pan and onto a plate.
- Fry until fragrant. When stir-frying the garlic and chili at the beginning, cook them just until you can smell their strong aroma, which usually takes about 30 seconds. Be careful not to let them burn, as this will give your entire dish a bitter taste.