Chips with a Chinese might be a little controversial — but we’re here for it.
This incredible fakeaway favourite from Niall Kirkland is here to help you make that guilty pleasure a reality in your own kitchen. It’s actually surprisingly simple and by baking the chips yourself instead of deep-fat frying, you’ll be cutting out some of the calories. Easy win.
Want to treat yourself to the full fakeaway experience? Why not pair with our Sticky Asian Wings or Garlic Chilli Chicken recipes.
- 450g Maris piper potatoes (peeled and cut into thick chips)
- 1 tbsp. coconut oil
- Salt and pepper to taste
- 1 small onion (chopped)
- 1 green bell pepper (thinly sliced)
- 2 red chillies (deseeded and finely sliced)
Aromatic spice blend:
- 1 tsp. Chinese five spice
- 1 tsp. ground white pepper
- ½ tsp. garlic granules
- 1 tsp. fine salt
- 1 tsp. chilli flakes
- Spring onions (chopped)
- Chillies (chopped)
- Preheat oven to 190°C/ 375°F and boil a large saucepan of water. Peel and cut your chips, lightly salt your boiling water, then add the chips to the pan. Parboil for 10 mins before draining.
- Leave the parboiled chips to steam for 2 minutes — this releases moisture and helps them crisp up in the oven.
- Transfer chips to a large baking tray and add coconut oil. Season generously, make sure each chip is coated in oil and then bake for 40-45 minutes, flipping once or twice whilst baking, until golden and crispy.
- Meanwhile, mix all the spice blend ingredients together in a small bowl.
- When the chips are nearly ready, heat a teaspoon of olive oil in non-stick pan and add the onion, pepper, and chillies. Stir-fry for 5 minutes until soft and slightly charred.
- Once chips are ready, pat down any excess oil and add them to pan with onion, pepper, and chilli. Stir well and then add 1-2 teaspoons of your spice blend (you will have some leftover for another time).
- Mix together until all chips have a light coating of aromatic spice blend. Then garnish with chopped spring onions and chillies. Heaven.