Salt & Chilli Chips (in light batter)

This slight upgrade to standard salt & chilli chips uses a very light batter coating for the chips, adding yet another crispy layer of indulgence.  If you can find them, Lamb Weston, Aviko and Farm Frites are all commonly used frozen chip brands used in takeaways.  Alternatively, any inexpensive frozen brand will work, just be sure to pick chips that aren’t already flavoured with spices or seasonings etc.

Salt & Chilli Chips (in light batter)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Side Dish, Snack
Cuisine: Chinese, Chinese Takeaway
Keyword: salt and pepper, salt and chilli, chips, battered chips, salt and chilli chips, salt and pepper chips
Servings: 1 portion
Batter Mix
  • 30 grams self raising flour
  • Pinch sea salt
  • Pinch MSG
  • 30 ml water
  • 1/2 large onion sliced
  • 1/2 green pepper sliced
  • 1/2 carrot sliced
  • 1 spring onion sliced
Time to cook!
  • 250 grams frozen chips
  • Oil for deep frying
  • 1 heaped teaspoon chopped garlic in oil
  • 1 teaspoon salt & pepper seasoning
  • 1/2 teaspoon crushed chilli flakes
  • 1 teaspoon rice wine
Batter Mix
  1. In a bowl, add self raising flour, salt, MSG and water. Mix well to form a thick paste like batter. Set aside.

  1. Prepare the vegetables and set them aside. These will be used to finish the dish.

Time to cook!
  1. Heat oil for deep frying to around 170c. Add the frozen chips to the prepared batter mix and mix thoroughly until all of the chips have a light batter coating.

  2. When the oil reaches temperature, carefully add the battered chips to the hot oil and fry for around 5 minutes until just beginning to colour. Remove from the oil with a slotted spoon and set aside.

  3. Increase the oil temperature to 180c. Return the chips to the hot oil and fry for a further 1-2 minutes until nicely coloured and crispy. Remove from the oil with a slotted spoon once again and set aside.

  4. Heat a wok or frying pan over a medium-high heat. Add 1 tablespoon of oil. Add the sliced onion, green pepper and carrot. Stir-fry for 30-40 seconds. Add the chopped garlic in oil and the cooked chips and stir-fry fry for a further 30-40 seconds. Add the salt & pepper mix and stir through for 20-30 seconds. Add the spring onion and crushed chilli flakes and mix well once more. Finish the chips with rice wine, mix once more and serve.

If you like this Salt & Chilli Chips (in light batter) recipe, you might be interested in buying my book:  The Chinese Takeaway Secret is packed full of recipes and is available to buy in kindle or paperback form here.

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