Quorn Salt and Pepper Chinese Chips
This is a lighter version of your takeaway favourite, oven baked rather than deep fried and perfect for an easy homemade fakeaway. If you want to make these Chinese Salt and Pepper Chips hot and spicy increase the chilli flakes to taste and swap the mild chilli for a bird’s eye chilli. Want to get the whole family involved? Simply double the recipe and enjoy!
10.3 g of fat
IngredientsFor the chips…
- 2 Maris Piper Potatoes, peeled (approximately 400g)
- ½ tbsp Chinese five spice
- A pinch of chilli flakes
- ¼ tsp ground ginger
- 1 tbsp vegetable oil
- 100g Quorn Chinese Inspired Salt & Pepper Strips
- 1 tsp vegetable oil
- 2 spring onions, sliced
- 1 mild red chilli, sliced
- Fresh coriander leaves to garnish
- Pre-heat the oven to 200C (fan)/ 220C 425F/gas mark 7.
- Slice the potatoes into chips approximately 1cm thick. Place in a bowl and cover with boiling water for 10 minutes.
- Remove the chips from the bowl using a slotted spoon and pat dry on kitchen roll.
- Place Chinese five spice, chilli flakes, ground ginger, and oil into a bowl. Add the chips and toss to evenly coat.
- Line a baking tray with baking paper. Spread the chips in one layer onto the baking tray.
- Bake in a pre-heated oven for 30 minutes.
- Whilst the chips are in the oven, heat the one teaspoon of oil in a frying pan or wok. Add the sliced spring onions, chilli and Quorn Chinese Inspired Salt and Pepper Strips to the pan and cook over a high heat for 3 minutes.
- Add the cooked chips and toss for 1 minute to warm through.
- Spoon onto a warmed serving platter and garnish with coriander.
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The nation has spoken
I’ve cooked this meal for my food and nutrition preparation and my teacher was so pleased. It’s so easy and simple!
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