Salt & Pepper Chips Recipe

Chinese takeaway style salt and pepper chips reigns supreme as one the nations most favourite takeaway dishes.

The hallmark of salt and pepper chips lies in their simplicity and versatility. It’s proper comfort food.

Over the decades, salt and pepper dishes have become synonymous with the British-Chinese takeaway experience, beloved by Brits for their crispy textures and addictive flavours.

I’ve seen many recipes for salt and pepper chips by various influencers but they’re missing one key ingredient – MSG. Unfortunately there is an old wives tale that suggests MSG is harmful but this is not true. Think of it as being as bad for you as salt is. It’s all about moderation.

Using my salt and pepper seasoning means you’ll be able to get the same taste you crave from your favourite Cantonese takeaway / Chinese takeaway.

Key Points

  • The salt and pepper seasoning needed for this recipe can be purchased here.
  • You can skip this recipe and add the seasoning to your chips 2-3 minutes before they are fully cooked if you are stuck for time.
  • Rather than slicing carrot, I buy bags of shredded carrot. Most supermarkets will sell them.
  • Some takeaways will use sliced green chillis in their veg mix. Feel free to use 1-2 for added heat
  • Some takeaways will use rehydrated garlic. The seasoning has garlic powder in so additional garlic is not needed.
  • Be generous with the seasoning and add to your desired taste
  • You barely want to cook the veg in the wok. The whole cooking process in the wok should only take 2-3 minutes.

Salt and Pepper Chips

Prep Time 20 mins
Cook Time 4 mins
Servings 2


  • 1 wok


  • 500 g chips oven chips are suitable
  • 1-2 tbsp Matt Cooper Bites Salt & Pepper Seasoning
  • 0.5 white onion sliced
  • 1 bell pepper sliced
  • 0.5 carrot finely sliced – optional
  • 3 spring onion sliced
  • 1 tsp chilli flakes optional for heat
  • 1 tsp vegetable oil
  • 1 splash Chinese rice wine vinegar optional but desired for best results


  • Cook your chips however you please. I prefer to cook mine in the air fryer.
  • In a wok on a high heat, add the vegetable oil and add the onion, pepper and carrot and cook for 30 seconds, tossing frequently.
  • Add the freshly cooked chips and cook for 30 seconds.
  • Add the rice wine vinegar and toss.
  • Generously add the Salt & Pepper Seasoning whilst tossing the wok for 30 seconds. I tend to free pour until I feel the chips and veg have all been consistently seasoned. This usually works out around 1-2 tbsp of seasoning.
  • Add the spring onions and chilli flakes if using, toss and serve.


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