Sides

Salt & Pepper Chips

Cooking method:

Standard
  • Prep Time: 5 mins
  • Total time: 35 mins
  • Skill Easy
  • Serves 4 people

Salt & Pepper Chips

Mouth watering salt and pepper chips ready to munch in under 30 mins – delish! Perfect with French Dressing Chicken

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Eggs

Ingredients

  • 125ml chicken stock
  • 4 cut into ⅙ organic potatoes
  • ½ tsp sea salt
  • 1 tsp ground black pepper
  • 1 tbsp olive oil (if watching the calories you can use a spray oil)

For the spicy garlic mayo

  • 3 tbsp mayo
  • 1 tbsp siracha (or bog standard chilli sauce)
  • 1 tsp garlic powder
  • ½ tbsp white wine vinegar

Cooking mode

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Method

  • Step 1

    Pour the chicken stock from my French Dressing Chicken into the pot, pop the potatoes into the cook & crisp basket and lower it into the pot. Put the pressure lid on making sure the valve is in the seal position. Hit the pressure button and set to low. Then set the timer to 3 minutes. When the 3 minutes is up move the pressure release valve to the vent position. Once the pressure has been released remove the lid … carefully

  • Step 2

    Now pour the oil evenly over the potatoes and sprinkle with the salt and pepper. Close the crisping lid and select air crisp at 200c. Put the timer on for 30 mins. Hit start. I usually have a look after 15 mins and give them a turn keep cooking until they are crispy enough to make you happy

  • Step 3

    If you want to add the Spicy Garlic Mayo it’s really simple … Bung all the ingredients in a bowl and stir

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