We've been losing weight for a while, but still occasionally have cravings for something... This time it was for salt and pepper chips, so I needed to come up with something that tasted right, but still kept us on course with our healthy eating. It's not exactly what you would get from the takeaway, but it was close enough for us!Ingredients (for 2 people)450g Potatoes1 red pepper
2 medium onions
4 spring onions
1 tsp garlic granules
1 tsp chilli powder
2 tsp sunflower oil
1 tsp plain flour
Salt
Splash of soy sauceMethod
1. Our air fryer doesn't need pre-heating, but if yours does, pre-heat it to 200°C for a few minutes. If you're using an oven instead, preheat it to 220°C.2. Peel the potatoes and cut into chips. Place them in a bowl of cold water, ideally for at least 30 minutes. This helps wash the starch off them, which makes them crispier in the end.3. Drain the water off the potatoes, and place them on a clean teatowel. Dab them to dry off any excess water - try to get them as dry as possible.4. Put the potatoes in a dry bowl, add the plain flour and 1 tsp of the sunflower oil, then toss them to get them coated. Again, the flour is there to help with the crispiness. I use an oil sprayer to keep the amount of oil to a minimum.5. Put your potatoes in the air fryer at 200°C for 10 minutes (or put on a baking tray in your pre-heated oven for the same time). Shake or stir them after 5 minutes - this helps them brown more evenly.6. While the chips are cooking, slice your peppers, onions and spring onions into thin strips. Add to a bowl with 1 tsp of sunflower oil, 1 tsp of salt, 1 tsp of garlic granules and 1 tsp of chilli powder and toss them to coat.7. Once the chips have had their 10 minutes, add the sliced vegetables and give them a good shake to combine. Cook at the same temperature for a further 15 minutes, shaking or stirring them every 5 minutes to make sure they cook evenly.8. Serve your chips, sprinkle with salt, and splash on some soy sauce. Yum!