Every great salt-and-pepper chip is built on one thing: five-spice, fried into the oil with chilli and onion so it perfumes the whole lot. That’s Emperor’s Dust doing what it does best. Start with crispy chips — fresh-cut or a good bag of frozen — and finish like the wok street.
Made with Emperor's Dust →Crisp the chips. Cook your chips until golden and crisp — oven at 220°C or air-fryer. Keep them going while you build the seasoning.
Fry the aromatics. Heat the oil in a wok. Fry the onion, chillies and garlic for 1 minute until fragrant.
Bloom the dust. Add the Emperor's Dust, salt and white pepper. Sizzle for 30 seconds — this is where the magic happens, the five-spice blooming in the hot oil.
Toss & serve. Tip in the hot chips and the spring onions. Toss hard until every chip is coated. Serve immediately.
Emperor’s Dust is our Dynasty five-spice — the same shake behind salt & pepper chicken, chips, tofu and prawns.
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