My Jacket Chips with chilli and onion flavouring
My Jacket Chips with chilli and onion flavouring

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Great recipe for My Jacket Chips with chilli and onion flavouring. Love these thick chips with the skin on taste so nice with flavourings.#sidedish#potatochips The chips were about average in thickness and had a pretty good crispness to them, with a light crunch and a very nice cheese and onion flavor. Smell test: Very mild onion smell.

My Jacket Chips with chilli and onion flavouring is one of the most well liked of recent trending meals on earth. It's easy, it is quick, it tastes yummy. It's appreciated by millions every day. They're nice and they look fantastic. My Jacket Chips with chilli and onion flavouring is something which I've loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook my jacket chips with chilli and onion flavouring using 5 ingredients and 3 steps. Here is how you can achieve it.

Composition needed to serve My Jacket Chips with chilli and onion flavouring:

  1. 5 medium sized Potatoes cut into thick chips leave skin on
  2. Dice about 2 tbls onion up tiny
  3. 2 thin chillies diced
  4. 1/4 tsp chilli flakes
  5. 1/4 tsp Rainbow peppers

Some salt and chilli chips recipes actually call for a small dose of soy sauce. Remember, the spice mix is already quite salty so be careful with the soy sauce. If anything, I highly recommend that you add salt-free or low-salt soy sauce. Otherwise, your salt and chilli chips may turn out way too salty - even for chips!

Instructions to make My Jacket Chips with chilli and onion flavouring:

  1. Deep fry the chips or oven bake but spray them with a little oil before they go in the oven.
  2. Add the onion and chillies to a frying pan with a tsp oil heat up fry for 1 minute.
  3. When the chips are cooked add them to the frying pan and mix them around with the chillies and onions cook for 1 minutes then serve.

The chips are midly spicy, and loaded with salty flavour. Cook the chips as per packet instructions. I tend to use oven chips when I make this recipe, but homemade are great too! Thick cut or steak cut chips are my recommendation. While the chips are cooking, toast the peppercorns in a wok or large frying pan for a few mins, then transfer to a pestle and mortar and crush.

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