Salt and Pepper/Chinese Chilli Chips without dying

First off, I know that to really do these properly you need to deep fry the begesus out of them but this method comes with a tiny flaw, or more accurately described – a probable or at least higher than average likely hood of a terrible house fire. Or it may be just the way I do it. Hot, fast and wrong. Either way they don’t cost you about £4.50 for what is essentially spicy chips, the other bonus being you’re far less likely to die in the process.

Instead of a near death experience for you and and your loved ones/others in the immediate vicinity I put forward the conventional fan oven. Or oven. Whatever, just don’t fry them or you may die.

This method is fool proof, I know this because I regularly do it after a night out and am still alive all be it with the odd burn from the oven shelf – you can get stripes on your arms and or hands.

Turn the oven on to heat to 220/V hot while you get the rest of the stuff together.

You will need:

Frozen Chips (Oven cook obviously, but we’ve covered this. Should UNDER NO CIRCUMSTANCE be french fries. So thick, ish. Crinkle cut if you like.
Portion size = Hungriness/people.

You need to adjust the below to the potion you’re cooking, below is for 1-3 people but a minimum. Vary the onions and chilli until you have the ratio you want. Remember the more you add the more steam the veg will give off – too much is bad for the chips

1-2 Onions, cut into segments. Like a tangerine is.

Chilli peppers 2-3 Red/green cut into rings 2cm wide or bigger

Chinese 5 spice dusting (try the Thai seven spice and let me know)

Garlic – 1/2 cloves cut in half

1-2 Peppers – Green/red cut to the same segment size as the onion.

Easiest way is to dump all the ingredients in a large bowl and mix with a drizzle of veg/olive oil, adding the 5 spice a shake at a time until lightly covered. Word of warning the 5 spice is potent so not too much is required – a mild dusting, too much would be hideous. The oil is only so the 5 spice sticks better – oven chips don’t need oil but the veg does for it to stick.

Pour the mixed ingredients onto your baking tray and cook until the onions/chilli start to curl and char slightly – which should be the same time as the chips take to cook. If you cut the onions, chillies and peppers to the same size they should cook at the same time.

Get the tray out of the oven when cooked and douse liberally to your liking with soy sauce, ground black pepper and salt (if you need more).


Actual Beeman Picture pending, picture used doesn’t do justice. The Veg is wrong.

Get your 5 spice here:

Schwartz Chinese 5 Spice Seasoning 58g

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