Salt & Pepper Chips
with Hoisin Mayo
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.
Ingredients
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
Nutritional information
Utensils
Instructions
a) Preheat the oven to 220°C/200°C fan/gas mark 7. Spread the chips on a baking tray in a single layer.
b) Bake on the top shelf, 25-30 mins. Turn halfway through.
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.
c) Heat a drizzle of oil in a large frying pan on high heat.
d) 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 back on medium-high heat with a drizzle of oil.
c) 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.
d) Stir through the spring onion, then serve your salt & pepper chips with the hoisin mayo for dipping.
Enjoy!
