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Salt & Pepper Chips.

The chip-shop secret was never a secret. It’s Emperor’s Dust.

Salt and pepper chips with chilli and spring onion
Serves 430 minEasy · Vegan

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 →

Ingredients

  • 800g chips (fresh-cut potato or good frozen), cooked crisp
  • 2 tbsp neutral oil
  • ½ small onion, diced
  • 1 red chilli, sliced
  • 1 green chilli, sliced
  • 2 garlic cloves, finely chopped
  • 1½ tsp Emperor's Dust
  • 1 tsp salt
  • ½ tsp white pepper
  • 2 spring onions, sliced

Method

1

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.

2

Fry the aromatics. Heat the oil in a wok. Fry the onion, chillies and garlic for 1 minute until fragrant.

3

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.

4

Toss & serve. Tip in the hot chips and the spring onions. Toss hard until every chip is coated. Serve immediately.

Tip — the chips must be crisp and dry before they hit the wok. Any steam and the seasoning slides straight off.

Fakeaway night, sorted.

Emperor’s Dust is our Dynasty five-spice — the same shake behind salt & pepper chicken, chips, tofu and prawns.

Get Emperor's Dust — $17
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