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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!

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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.

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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!

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

Method

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