Easy Salt & Pepper Chips
with Hoisin Mayo | Perfect for sharing
A takeaway favourite made at home. Using McCain's Home Oven Chips, this dish is a tasty and easy way to take your meal to the next level.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Chinese Five Spice
32 grams
Hoisin Sauce
(Contains Soya)
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Spring Onion
1 unit(s)
Garlic Clove
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat the oven to 220°C/200°C fan/gas mark 7.
b) Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
c) Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the Chinese Five Spice, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
a) Meanwhile, in a small bowl, combine the hoisin and mayonnaise (see pantry for amount).
b) Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. Trim the spring onion and thinly slice on an angle. Grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pepper and fry until just soft, 7-8 mins. Continue to stir while it cooks. Add the garlic and fry for 1 min more. Remove from the heat. Transfer to a bowl and cover.
a) Once the chips are cooked, plate them in a bowl. Top with the pepper and spring onion. Drizzle over the hoisin mayo.
b) Sprinkle a pinch of salt and pepper over the chips.
Enjoy!
