Salt and pepper chips

Name: Salt and pepper chips
Total time: 50 min
Cuisine: Chinese
Ingredients: 900g floury potatoes, cut into thick chips; 3 tbsp rapeseed oil; 1 tsp Chinese five spice; 1 tsp flaked sea salt; 1 tsp black pepper, freshly ground; 1 red chilli, finely sliced; 4 spring onions, finely sliced; 3 garlic cloves, finely chopped; 1 tbsp rapeseed oil, for the topping

Chunky oven chips tossed with garlic, chilli, spring onion and pepper. A proper takeaway side.

Time50 min
LevelEasy
Costabout £1.36 a head
Oven230°C (210°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

900 gfloury potatoescut into thick chips
3 tbsprapeseed oil
1 tspChinese five spice
1 tspflaked sea salt
1 tspblack pepperfreshly ground
1red chillifinely sliced
4spring onionsfinely sliced
3garlic clovesfinely chopped
1 tbsprapeseed oilfor the topping

Method

1
Heat the oven to 230°C (210°C fan). Put a large baking tray in to heat.
2
Boil the chips in salted water for 5 minutes, drain well and leave to steam dry for 5 minutes.
5 min
3
Toss the chips with 3 tbsp oil and the five spice. Tip onto the hot tray in one layer.
4
Roast for 35 minutes, turning halfway, until crisp and golden.
35 min
5
Heat the last tbsp of oil in a frying pan. Fry the chilli, spring onions and garlic for 1 minute until fragrant.
1 min
6
Toss the chips with the salt, pepper and the fried mix and eat straight away.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.