Growing up, my parents never let us get chips from the Chinese takeaway, always opting to make boiled rice at home themselves. When I was a teenager, I sampled the salt and chilli chips that my friends would buy on a late-night drive and I understood what all the fuss was about.
The entire time Michael and I have been together, we have never had a Chinese takeaway. There’s just such an awful risk of cross-contamination with Chinese restaurants that we feel outweighs almost every other cuisine. Whilst there are a couple of Chinese restaurants in Glasgow that have a gluten-free menu, I haven’t seen these salt and chilli chips feature on any, so I guess it’s time to make them from scratch ourselves again!
Salty and sweet food combos are one of my favourites, typically for desserts, but this savoury dish is the exception. There’s something about this unique blend of sugar, salt, and spice that makes these chips so more-ish. Teamed with the crunch of the onions and peppers and the nutty sesame oil, I could eat all four portions in this recipe by myself.
I remember salt and chilli chips being absolutely laced with oil. This recipe is bursting with flavour without the ridiculous amount of saturated fat that comes with the takeaway version. Who said you gain weight on a gluten-free diet?
Making things from scratch is not only enjoyable but you can customise everything to your own flavour specifications, save a ton of cash, and it’s almost almost far kinder to your waistline.
So give this recipe a spin and tell me what you think!
- 800g white potatoes, cut into wedges or chip slices
- 3 tbsp vegetable oil, divided
- 1 tsp salt
- 2 tsp Chinese 5 Spice
- 1 tsp sugar
- ¼ tsp chilli powder
- 1 medium onion, sliced
- 2 bell peppers, sliced
- 4 spring onions, finely sliced
- 1 tbsp tamari
- 1 tsp sesame oil
- Preheat your oven to 200 degrees C.
- Toss your sliced potatoes with 2 tbsp oil, salt and pepper, and pop in the oven for around 30 minutes until crispy.
- While you're waiting on the chips, mix all the spices, salt and sugar together and set aside.
- When your chips are ready, fry the onion and pepper in the remaining oil in a wok on a high heat.
- Toss the chips in with the spice mix and combine well. Splash in the tamari and toss in the spring onion and keep cooking until everything is heated through properly.
- Drizzle with sesame oil and serve!