Salt & Pepper Chips
with Hoisin Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
400 grams
McCain Home Chips**
(Contains: Cereals containing gluten, Wheat)
32 grams
Hoisin Sauce
(Contains: Soya)
1 unit(s)
Bell Pepper**
(May contain traces of: Celery)
2 unit(s)
Spring Onion**
1 sachet(s)
Cracked Black Pepper
1 sachet(s)
Chinese Five Spice
Not included in your delivery
2 tbsp
Mayonnaise
¼ tsp
Salt
Nutritional information
Utensils
Instructions
a) Preheat the oven to 220°C/210°C Fan/Gas Mark 8.
b) Spread a single layer of chips onto a baking tray and pop it into the top of the oven, turning often until crisp and light golden, 22 - 24 minutes.
a) In a small bowl, combine the hoisin and mayonnaise (see pantry for amount).
b) Halve the pepper and discard the core and seeds. Chop into 1cm chunks. Heat a drizzle of oil in a large frying pan on high heat.
c) Once the oil is hot, add the pepper and fry until just soft, 5-6 mins. Continue to stir while it cooks. Remove from the heat.
a) Trim the spring onion and thinly slice on an angle.
b) Once the chips are cooked, pop the frying pan of peppers on medium-high heat with a drizzle of oil. Add the chips, cracked black pepper and Chinese five-spice. Season with salt (see pantry for amount), then toss to coat and fry until fragrant, 2-3 mins.
c) Stir through the spring onion, then serve your salt and pepper chips with the hoisin mayo for dipping.
Enjoy!
