Savoury snacks BBC Good Food daily recipe to collect Salt & pepper chips
Peel and cut potatoes into chunky chips or wedges, then sprinkle over our salt & pepper seasoning for a flavour-packed side dish or snack
4-5 large floury potatoes
5 tbsp vegetable oil
1 tsp black peppercorns
1 tsp Sichuan peppercorns 1 onion, finely chopped
1 red pepper, finely chopped 1 green pepper, finely chopped 2 garlic cloves, sliced
1 red chilli, finely sliced
½ tsp Chinese five-spice powder 1 tsp caster sugar
1 tsp sea salt
½ tsp chilli flakes
3 spring onions, finely sliced
1
Heat the oven to 220C/200C fan/gas 7. Cut the potatoes into chunky chips or wedges. Tip into a pan, top up with cold water and bring to a boil. As soon as you can see bubbles, simmer gently for 5 mins. Drain carefully and leave to steam dry.
2
Meanwhile, heat 4 tbsp of the oil in a shallow-lipped baking tray in the top of the oven. Then transfer the parboiled chips to the tray, carefully coat in the hot oil and cook for 20-25 mins until golden and crisp, turning halfway through.
3
While the chips are cooking, toast the peppercorns in a wok or large frying pan for a few mins, then transfer to a pestle and mortar and crush. Heat the remaining in the pan and stir-fry the onion, peppers, garlic and chilli for 5-8 mins over a medium-high heat until the onions and garlic turn golden brown. Remove from the heat and set aside. 4
Mix the Chinese five-spice powder, sugar, salt, chilli flakes and ground peppercorns together. Tip the cooked chips into the pan with the veg and return to a medium heat. Toss to combine. Sprinkle in the salt and pepper mixture and the spring onions.
Toss everything together for 1-2 mins until evenly coated, then serve straight away, adding another pinch of sea salt if it suits your taste.