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Gluten Free Salt and Pepper Chips Recipe (vegan, low FODMAP)

Gluten free salt and pepper chips recipe - just like what youd order from the Chinese takeaway! This recipe is vegan and low FODMAP too.
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 4 people
Author Becky Excell


  • 1 kg of potatoes
  • oil

For the seasoning:

  • ½ tsp five spice
  • ½ tsp ground ginger
  • ½ tsp ground black pepper
  • 1/2 tsp dried chilli flakes
  • ½ tsp salt


  • Preheat your oven to 220C (a little hotter wouldn't hurt if yours goes higher!)
  • Peel your potatoes. Cut them into even chunky sticks (basically how you cut them is up to you but I'm thinking chunky chip shop chips, so don't make them thin!)
  • Place the chips into boiling water on the hob for around 3 minutes, then remove and drain.
  • Put all your blanched chips onto a large baking tray, coating them in oil. Make sure they are well coated in oil so they don't stick.
  • Place in the oven for around 15 minutes. Monitor your chips so they don't get too brown on any side. I like a turn them over once or twice during cooking time. Cook until lightly browned, cooked through and crisp on the outside, but fluffy within.
  • Mix up your spice mix. Gently sprinkle half of it all over the chips, be careful not to let it let it fall onto the chips in big clumps.
  • Give the chips a good turn/mix in all the seasoning and repeat with the rest of the seasoning. Enjoy!