Salt and Chilli Chips

1. Cook the chips until deep gold and genuinely crisp — in the oven, air fryer or deep fryer. Undercooked chips will go soggy in the wok.
2. Mix the salt, five spice, white pepper and MSG in a small bowl.
3. Heat the oil in a wok over high heat. Add the onion and capsicum and stir-fry for 1 minute.
4. Add the garlic and chilli and stir-fry for 30 seconds until fragrant but not browned.
5. Tip in the hot chips and toss hard for 30 seconds so everything mixes through.
6. Shower over the seasoning mix and the spring onion, toss once more and serve straight from the wok.

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Notes:

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• Everything happens fast at the end — have the seasoning mixed and the vegetables cut before the chips come out
• Skinny chips pick up more seasoning; thick-cut hold their crunch longer
• Works exactly the same over salt and pepper chicken or squid