These salt and pepper chips make the perfect recipe to accompany my Chinese No Chicken Curry recipe when you fancy an indulgent takeaway style dinner at home!
This is a delicious way to jazz up oven baked chips without needing to go to a massive amount of effort. You can play around with the amount of vegetables you use in this and even add or subtract ingredients in accordance to what you’ve got available at the time, making it an ideal way to help reduce food waste.
You may also want to amend the amount of seasoning used depending on personal preference, using the amounts noted below will result in a medium spiced dish that is flavourful and packs a punch without being hot. I like to use sesame oil in this but any would work, you could even try chilli oil if you’re feeling brave.
I used to make this by baking the vegetables in the oven with the chips until my wife suggested making them separately so I wasn’t constantly moving them around on the tray to stop them from burning. I tried these salt and pepper chips in the pan using the method below and haven’t looked back!
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