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Recipe: Peri Peri Masala Chips!
This mouthwatering recipe is our latest creation and what we think is one of the best recipes combining the warmth of Indian spices and the aromatics of european herbs. All in yummy snack form of french fries. Who’s gonna say no to that? There’s cayenne, paprika, for spice which is balanced with lovely sweetness from cardamom, sugar and sour from pink himalayan salt. Then adding in the herbs and staple garlic / ginger to get our delicious gobsmacking Peri Peri flavour. The chips can be made wet or crispy, it’s up to you. Our recipe below is for a crispy version, which is more convenient to eat.
Recipe: Peri Peri Masala chips
500g Maris Piper Potatoes (use ordinary baking potatoes if you can’t find these)
Oil for deep frying, about 8cm deep
4 tsp (about 13 grams) Peri Peri Masala
2 tsp (about 5 grams) smoked paprika (Optional)
Salt to taste
1. First, cut your potatoes into finger sized chips. You can leave the skin on, and no need to be exact.
2. In a deep saucepan, heat up your oil for frying, about 8cm deep, to 140 degrees C. If you’re not sure of temperature, you can test with one potato chip, at 140C it will float and fry.
3. Using a sieve, lower your finger sized chips into the frying oil for 7-10 minutes, until they’re golden brown and done. Remove and keep on some paper towels to dry. Based on the size of your saucepan, you may need to repeat this step a few times.
4. Transfer your chips to a large bowl, then coat them all with the peri peri masala spices while they’re still hot and crispy. Mix and shake until evenly coated. Add more salt to taste if you need