Recreate the takeaway classic at home with our ‘Fakeaway’ Salt and Pepper Chips, blending Chinese-inspired flavours with McCain’s Naked Oven Chips for the perfect mix of crunchy and fluffy. Ready in the time it takes to order delivery, this quick and satisfying dish lets you customise the seasoning to suit everyone’s taste. Whether you like it spicier with chilli flakes or more peppery, it’s easy to make it your own. Vegan-friendly and low on prep, it’s the perfect fuss-free treat for the end of a long week.
Start by prepping your vegetables. A good tip when cutting the peppers and onions is to get them all roughly the same shape so they cook evenly in the pan. The best size is around 1 cm cubed. Once prepped then set them to one side.
Spread the chips in a single layer on a baking tray in a preheated oven for 15 – 20 minutes, turning halfway through cooking to make sure they crisp up evenly.
Combine all the spices for the salt and pepper seasoning in a bowl and set to one side.
Heat about a tablespoon of oil in a large wok or pan. The chips will end up in this pan later so make sure it is big enough for everything. Once the oil is hot, but not smoking, you can add the chopped onions. Cook for about two minutes before adding the peppers and cooking for another 5 minutes. You do not have to add the onions first but it does mean that all the vegetables end up slightly soft around the edges but still maintain a bit of crunch.
Once the chips are golden, take them out of the oven and add them to the hot pan of vegetables. Quickly sprinkle over the seasoning, and toss together until everything is coated. Pour into a bowl or back into the baking tray to serve.
Dig in whilst the chips are still hot. Serve with a sweet chilli sauce or sriracha for dipping.
