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Spice Bags are a relatively recent phenomenon in Ireland, but they have definitely become the go to national teenage dish; there are few teens at the end of the junior disco or a night out who do not want to order a Spice Bag!

We say, why not win over your teens with a homemade spice bag?  Our Meade Chunky Chips are as good as any chip shop chips and the recipe below is equally worthy.

Go ahead, try it and get hooked like everyone else!

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  • Cook the chips according to the package instructions.

  • Preheat the oven to 200˚C/180˚C fan/gas mark 6. In a bowl, combine the ground almonds, cumin and paprika. Beat the eggs together in a separate bowl.

  • Working one piece at a time, dip the chicken pieces into the beaten egg to coat them thoroughly, then dredge them in the almond mixture.

  • Heat the rapeseed oil in a large pan over a medium-high heat and cook the chicken pieces until golden-brown on both sides and completely cooked throughout. Remove to a plate and keep warm.

  • Return the pan to a medium-high heat and cook the onion for 2-3 minutes. Remove and set aside.

  • In a small bowl, combine all of the seasoning ingredients.

  • Toss the chicken, onion and chips together in a bowl and scatter over the seasoning mixture from a height. Toss to coat evenly.

  • Sprinkle with sliced red and green chillies and serve immediately.

  • Enjoy!


  • Meade Fresh Chunky Chips

  • 200g ground almonds

  • ½ tsp cumin

  • ½ tsp paprika

  • 2 eggs

  • 2 chicken fillets, sliced into strips

  • 1 tbsp rapeseed oil

  • ½ an onion, sliced

  • 1 tsp sea salt

  • 1 tbsp Chinese five spice

  • ½ tsp garlic powder

  • ½ tsp chilli powder

  • Red and green chillies, sliced


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