Chilli Chips Recipe

Where do you start with chilli chips? If you’ve ever had a mixed grill in and around the Midlands, you’d have seen or even tried these.

They’re both sweet and spicy without compromising on any flavours. Despite being a saucy side dish, you will still get the crunch of the chip and it’s not soggy.

The variety of textures is something I really enjoy with this dish. You can add more chillis for extra heat, but I prefer a mild heat for my chilli chips which will be achieved by following my recipe.

You can garnish with whatever you like (if you choose to garnish, that is!) but I prefer sliced spring onion and/or fresh coriander.

You can enjoy this dish on its own, rather than as a side and I love serving it with a mint and coriander chutney. I’ve had lots of requests for the chutney so I will share the recipe with you very, very soon!

Proper comfort food, that doesn’t take a lot of preparation or time to cook – what’s not to love?

Chilli Chips

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Prep Time 10 mins

Cook Time 20 mins

Ingredients

  

• 500 g oven chips – straight cut or thicker works best
• 1 tbsp vegetable oil
• 1 red onion – diced
• 1 chilli – diced use birdseye finger chillies for more heat
• 1 handful of fresh coriander – chopped
• 2 spring onions – sliced
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon chilli powder
• 1 teaspoon paprika powder
• ¼ tsp black pepper
• ¼ tsp salt
• ¼ tsp curry powder
• 1 tsp garlic paste
• 1 tsp ginger paste
• 4 tbsp tomato ketchup – reduced salt/sugar variety does not work as well
• 1 tbsp tomato puree
• Splash of water

Instructions

 

• Chop your red onion, chilli, spring onion and coriander and set to one side.
• Put your chips on to cook. I prefer to air fry these but they will need to be crispy once cooked to avoid being broken up when mixed through the sauce.
• Add the vegetable oil into your saucepan and add diced red onion and cook on a medium heat until the onions start to turn translucent.
• Add both the garlic and ginger paste and cook for one minute.
• Add the diced chilli and cook for a further minute.
• Add the curry powder, coriander powder, chilli powder, cumin powder, black pepper and salt. Mix and let those spices cook through for a minute. You should be able to smell the aroma of the spices. If your spices look like they’re burning, add a splash of water.
• Now add the tomato ketchup, tomato paste with a splash of water. You want the consistency to be almost ketchup like. Reduce the heat and lit this simmer for 10 minutes, stirring occasionally. Don’t be afraid to add a bit more water if the sauce is thickening up.
• Take the pan off the heat and add the chopped coriander. Your chips should be near enough done now. Add the chips into the pan and carefully stir them in with the sauce, ensuring all the chips are coated with the sauce but try not to break the chips up with your spoon!
• Serve the chips with a garnish of sliced spring onions. This is optional but I feel it adds a freshness to the dish.

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