SPICE bAG cHIPS
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!

-
Cook the chips according to the package instructions.
-
Preheat the oven to 200ËšC/180ËšC 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!
Ingredients
-
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