The Best Salt & Pepper Chips (Gluten Free, Vegan)

Prep: 5 minutesCook: 50 minutesTotal: 55 minutes
Yield: serves 2 - 3Categories: Dinners, Soups/Sides
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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!

For more Chinese inspired recipes why not check out my Salt & Pepper Mushrooms, my Salt & Pepper Tofu recipe or my easy Tofu Fried Rice.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 650g 4 cups white potato
  • 2 spring onions
  • 1 red pepper
  • 1 onion
  • 1 chilli
  • 1 tsp Chinese five spice seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • splash sesame oil


  1. Chop the potatoes into thick wedges and arrange on a tray, drizzle in a little oil and bake in a preheated oven for 45 minutes at 180 degrees Celsius. Ensure you check on the chips halfway through this time and shake the tray to prevent any around the edges from burning
  2. Peel and finely chop the onion and place in a pan with a splash of sesame oil
  3. Chop the pepper, discarding the seeds, spring onion and chilli and add to the pan, cook the vegetables over a moderate heat for a few minutes until the onion and pepper start to soften
  4. Add the Chinese five spice, salt and pepper to the vegetables and cook over a low heat for another minute
  5. Once the chips have finished baking, pour them into the frying pan containing the vegetables and seasoning
  6. Return to the heat and cook for another few minutes, ensuring you stir well to completely coat the chips in the mixture before serving


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