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Salt & Pepper Chips

with Hoisin Mayo

Allergens:
Cereals containing gluten
Soya

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 Time35 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

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

Mayonnaise

¼ tsp

Salt

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Nutritional information

Energy (kJ)2561 kJ
Energy (kcal)612 kcal
Fat25.1 g
of which saturates2.5 g
Carbohydrate83.2 g
of which sugars10.5 g
Protein9.7 g
Salt2.43 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Chopping Board
Small Bowl
Knife
Large Frying Pan

Instructions

1

a) Preheat the oven to 220°C/200°C fan/gas mark 7.

b) Spread the chips on a baking tray in a single layer.

c) Bake on the top shelf until golden, 25-30 mins. Turn halfway through.

2

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.

c) Heat a drizzle of oil in a large frying pan on high heat.

d) Once hot, add the pepper and fry until just soft, 5-6 mins. Continue to stir while it cooks. Remove from the heat.

3

a) While the pepper fries, trim the spring onion and thinly slice on an angle.

b) Once the chips are cooked, pop the frying pan of peppers back on medium-high heat with a drizzle of oil.

c) Add the cooked 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.

d) Stir through the spring onion, then serve your salt & pepper chips with the hoisin mayo alongside for dipping.

Enjoy!

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