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Salt & Pepper Chips

with Hoisin Mayo

Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time10 minutes


serving amount

400 grams

McCain Home Chips

(Contains Cereals containing gluten)

32 grams

Hoisin Sauce

(Contains Soya)

1 unit(s)

Bell Pepper

(May contain 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


¼ tsp



Nutritional information

Energy (kJ)2550 kJ
Energy (kcal)609 kcal
Fat25 g
of which saturates2.5 g
Carbohydrate82.8 g
of which sugars11 g
Protein9.7 g
Salt2.42 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Chopping Board
Small Bowl
Large Frying Pan



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.


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