twice cooked spicy chips

These are my current lockdown obsession! This recipe allows you to make the perfect chip with of course my signature spice kick! I do these chips in the oven but I promise you they still have the same amazing outcome as fried chips. If you can’t be bothered for the faff of peeling potatoes I’ve added in a cheat code for ya!

INGREDIENTS:

Maris Piper or King Edwards potatoes

Cheat code: Shop bought thick cut chips (Start at step 4)

1 tspn Paprika

1 tspn Garlic powder

1 tspn Mixed herbs

1 tspn Chilli flakes

1 tspn Black pepper

1/2 cup Olive oil

Salt (amount at your discretion)



  1. Wash, peel and cut your spuds into thick chip like shapes putting them into a bowl of water.

  2. Here's the first cook. Add your cut chips to a pot of cold water and allow to boil on medium heat for 4-5 minutes. You don’t want them too soft as they need to hold their shape but required to be nice and fluffy inside.

  3. Drain the chips in a strainer and place them on a kitchen towel to remove all the moisture.

  4. If you opted for the cheat code this is where you join us! Arrange your chips in a baking tray so that they’re spread out evenly.

  5. To the chips add the listed seasonings allowing for an even coverage. I added salt at this stage but you can opt to add at the end

  6. Add 1/2 cup of olive oil to pan and shake so that all the seasonings and oil mix well giving a good coverage.

  7. With your oven at 200C put the tray in the oven and let the chips cook for 20-25 minutes. Turn the chips after 10 minutes for golden even coverage.

  8. When they are the perfect golden colour take out and enjoy with a nice dollop of the Char bell or the Black Stuff!



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