Spiced chips
HB-15329 · Hand-built original
Cooked potato chunks roughed up in semolina, deep-fried until shatteringly crisp, and tossed in a five-spice, paprika and Kashmiri chilli seasoning. A drizzle of maple syrup and fresh coriander finish them.
Side dishes1 hr 30 minServes 4225 kcalVegetarianVeganDairy-freeEgg-freeLow Fat / Low Cholesterol
Main ingredient: chunks
Servings:4quantities adjust to match
Ingredients
- 4 cooked Maris Piper potatoes, skin on, cut into chunks
- 1 3/4 oz fine semolina
- 1 tsp white pepper
- 1 tsp caster sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Kashmiri chilli
- 1 tsp star anise
- 1 1/2 tsp Chinese five-spice powder
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp sea salt
- 2 tbsp fresh chopped coriander, to serve
- Maple syrup, to serve
Method
- Heat a deep-fat fryer to 350°F.
- Toss the cooked potato chunks in a colander with the fine semolina until their edges rough up and every chunk is coated.
- Deep-fry the semolina-coated potatoes for 5 to 8 minutes until deeply crisp, working carefully around the hot oil and never leaving it unattended.
- Mix the white pepper, caster sugar, onion powder, garlic powder, Kashmiri chilli, star anise, five-spice, smoked paprika and sea salt in a small bowl into a seasoning blend.
- Toss the hot fried potatoes with the seasoning and chopped coriander, drizzle maple syrup over them, and serve the chips immediately.
Prep: 1 h · Cook: 30 min
Nutrition (per serving, where published)
225 kcalCalories
7.1 gProtein
48.1 gCarbs
1.3 gFat
0.1 gSaturates
2 gFibre
0.4 gSugars
893 mgSodium
1 mgCholesterol
1143 mgPotassium
32 mgCalcium
1.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data