Make homemade Chinese takeaway style Salt and Pepper Chips within minutes. Thick cut chips are tossed with crunchy vegetables and an irresistible five spice salt and pepper seasoning.
Naturally vegan and gluten-free.
Salt and pepper chips originated in Chinese takeaways in UK and Ireland. Deep fried chip shop chips are seasoned with salt, pepper, and additional spices like garlic, chili flakes, and Chinese five-spice.
My homemade version is made with oven chips for ease but you can also make your own. I like to use this Air Fryer Triple Cooked Chips recipe.
They’re brilliant as they are or serve them alongside a burger or as part of a BBQ.
If you love the classic Salt and Pepper Chips, these Air Fried Salt and Pepper Halloumi Fries will become your latest cheesy obsession!
If flavoured fries are your thing, try my tandoori fries too!
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Chips – I’ve gone for chunky or steak cut store-bought oven chips for ease.
Peppers – I’ve used a mix of red and green peppers, thinly sliced.
Onions – Thinly slice a white onion.
Garlic cloves – Use garlic to your hearts content. You just need to mince or finely chop it.
Spring onion – thinly sliced
Chillies – I’ve gone for a mix of green and red chillies thinly sliced.
Oil – I’ve used sunflower, you can use any flavourless oil.
Seasoning:
Chinese 5 spice – an aromatic mix of ground cloves, cinnamon, fennel seeds, star anise, and sichuan pepper. It’s easy to find in supermarkets.
Chilli flakes – leave these out if you do not want the dish too spicy.
Sugar – a pinch helps bring out all the flavours.
Salt and pepper – use black or white pepper.
Storage
This dish is best eaten immediately for the best texture and flavour.
However, you can store the chips in an airtight container and keep in the fridge. Reheat in a wok or microwave before serving.
I do not recommend freezing as it will alter the texture upon thawing.
You can make a big batch of the seasoning and store in air tight jars for later too.
Other chips recipes
Kenyan Masala Chips
Indian Masala Fries
Air Fryer Garlic Fries
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Salt and Pepper Chips
Equipment
- Wok or frying pan
Ingredients
- 500 grams chips cooked
- 1 large onion white
- ½ green pepper
- ½ red pepper
- 2 spring onion
- 1 chilli
- 3 cloves garlic
- 1 tablespoon oil
Seasoning
- ½ tablespoon five spice
- 1 teaspoon black pepper powder or white pepper
- 1 teaspoon sugar
- 1 teaspoon red chilli flakes
- 1 teaspoon salt
Instructions
- Oven bake the chips based on packet instructions.
Air Fryer Chips
- Preheat the Air Fryer to 200C/400F.
- Add the oven chips to the air fryer basket in a single layer.
- Air Fryer for 15 minutes or until golden brown and crispy.
- Meanwhile, prep all of your veggies. Thinly slice the peppers, onion, chillies and spring onion.
- Mince the garlic.
- In a bowl, mix together the chinese five spice, salt, pepper, sugar and chilli flakes to make the seasoning.
- In a large wok, heat oil.
- Tip in the peppers, onions, garlic, chillies and spring onion and sauté for 1-2 minutes on high flame.
- Toss in the cooked chips.
- Sprinkle over the seasoning and mix well.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Salt and Pepper Chips
Equipment
- Wok or frying pan
Ingredients
- 500 grams chips cooked
- 1 large onion white
- ½ green pepper
- ½ red pepper
- 2 spring onion
- 1 chilli
- 3 cloves garlic
- 1 tablespoon oil
Seasoning
- ½ tablespoon five spice
- 1 teaspoon black pepper powder or white pepper
- 1 teaspoon sugar
- 1 teaspoon red chilli flakes
- 1 teaspoon salt
Instructions
- Oven bake the chips based on packet instructions.
Air Fryer Chips
- Preheat the Air Fryer to 200C/400F.
- Add the oven chips to the air fryer basket in a single layer.
- Air Fryer for 15 minutes or until golden brown and crispy.
- Meanwhile, prep all of your veggies. Thinly slice the peppers, onion, chillies and spring onion.
- Mince the garlic.
- In a bowl, mix together the chinese five spice, salt, pepper, sugar and chilli flakes to make the seasoning.
- In a large wok, heat oil.
- Tip in the peppers, onions, garlic, chillies and spring onion and sauté for 1-2 minutes on high flame.
- Toss in the cooked chips.
- Sprinkle over the seasoning and mix well.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dodha Barfi (Doda Burfi) has a soft, grainy texture and is made with gently roasted mawa and a simple sugar syrup. Popular in Punjab, it’s perfect for Indian festivals and special occasions. It’s made with 3 main ingredients, plus cardamom powder and nuts for extra flavour.
You will love these other Indian Milk Sweets and Desserts .
- Ingredients notes
- Pro Tips
- Storage
- Some of my Fusion Barfi Recipes
If you love mawa but want to avoid sugar, you can try these sugar-free slow roasted mawa peda made with 100% natural sweetener.
Dodha Barfi has a rich caramelised texture and deep brown colour thanks to the roasted mawa. In the original recipe, the milk is gently boiled and split to achieve the grainy texture. My Mum’s version is much quicker – use pre-made mawa. All you need to do is roast the mawa and add in a sugar syrup then allow to set in a tray.
We tend to make milk based sweets during Janmashtami, but you can definitely make this recipe for any celebration or occasion.
Mawa barfi has similarities to Habshi Halwa in taste and texture. However, habshi halwa is made with sprouted broken wheat or daliya.
Some of my traditional burfi recipes that you love are plain milk barfi , coconut barfi and besan burfi .
Ingredients notes
Khoya – I use homemade mawa. You can either make it from full cream milk powder or full fat ricotta cheese or use store-bought. The ricotta cheese variety is best as it is more crumbly in consistency.
Sugar – white sugar to make a sugar syrup.
Ghee – I use homemade ghee .
Cardamom powder – adds flavour and aids digestion.
Chopped nuts cashews and almonds – to add to the mixture.
Slivered almonds, pistachio and rose petals – optionally for garnishing
Pro Tips
Cook the barfi over a medium to low heat to prevent burning and allow the flavour to develop. Keep stirring constantly to prevent sticking to the bottom of the pan.
To test if the barfi mixture is ready, roll the mixture between your fingers. As it cools, check that it holds its shape. If so, it is ready to be poured into the tray to be set.
Storage
Store this barfi in an airtight container at room temperature for 4-5 days.
You can freeze this barfi for up to 1 month in a freezer safe container. Allow to thaw at room temperature. Note that the taste and texture may change.
Some of my Fusion Barfi Recipes
Chocolate Barfi
Baklava Barfi
Nutella Barfi
Peanut Chocolate Barfi
Vanilla, Caramel & Chocolate Barfi
Pistachio Chocolate Barfi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Dodha Barfi
Equipment
- pan
Ingredients
- 500 gram khoya
- 200 gram sugar
- ¼ cup water
- 4 tablespoon ghee
- ½ teaspoon cardamom powder
- ¼ cup chopped nuts
- 2 tablespoon almonds and pistachio slivers
Instructions
- Add ghee to a heavy bottom pan or kadai.
- Add khoya and roast on a slow heat until it gets medium brown. It may take 20-25 minutes).
- Add the chopped nuts.
- Meanwhile in another pan make sugar syrup by adding the sugar and 1/4 cup water. Boil and simmer for 5-6 minutes.
- Add the sugar syrup to the roasted khoya and stir well.
- Add the cardamom powder.
- Mix everything for 4-5 minutes on a medium flame or until the mixture forms a mass and leaves the sides of the pan.
- Transfer a mixture into a greased tray and level it out with a spoon.
- Sprinkle over any garnishing so it sticks to the hot mixture.
- Allow to cool completely and cut into desired shape.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published on 28th August 2013. This post has since been updated with helpful content and new images. The recipe remains the same.
