Salt and Chilli Chips

How to Make Salt and Chilli Chips

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1. Soak the chips in a bowl of cold water for 30 minutes, then drain and dry them thoroughly on a clean tea towel.

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2. Heat the deep-frying oil in a large, deep pan, no more than a third full, to 140°C / 285°F.

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3. Fry the chips in two batches for 6 to 7 minutes each, until cooked through but still pale. Lift out and drain on kitchen paper.

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4. Raise the oil temperature to 190°C / 375°F.

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5. Fry the chips again in two batches for 3 to 4 minutes each, until deep golden and crisp. Drain on kitchen paper.

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6. Heat the tablespoon of oil in a wok over high heat and stir-fry the garlic, ginger, chillies, pepper and half of the spring onions for 1 minute.

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7. Add the chips, salt, five-spice, white pepper and sugar and toss for 30 seconds, until coated.

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8. Scatter with the remaining spring onions and serve at once.

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Tips for Making Salt and Chilli Chips

• Fry the chips twice. The first fry cooks the inside and the second crisps the outside, and a single fry gives chips that are soggy by the time they reach the table.
• Dry the chips after soaking. Wet chips spit in the oil, and they steam instead of crisping.
• Toss quickly and serve straight away. Chips are at their crispest for a few minutes, and the seasoning softens them as they sit.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

What to Serve with Salt and Chilli Chips

• Sweet and sour chicken
• Crispy aromatic duck
• Beef in black bean sauce

Storing & Reheating Salt and Chilli Chips

Best eaten at once. Leftover chips can be crisped in a 200°C oven for 10 minutes, though they never quite recover.

Salt and Chilli Chips FAQ: Common Questions

Salt and Chilli Chips Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.