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Nando's

Chips Recipe

Master how to make restaurant-quality chips at home with this quick and easy recipe. These perfectly crispy, double-fried potatoes deliver that golden exterior and fluffy interior every time. Learn the secret technique for chip shop-worthy results from your own kitchen!

Prep

15 mins

Cook

30 mins

Serve

Kcal

280

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 kg russet potatoes (or Maris Piper potatoes)</li><li class="ingredients-single-item">3-4 tbsp vegetable oil</li><li class="ingredients-single-item">2 tsp peri-peri seasoning (or paprika mixed with cayenne pepper and salt)</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp ground black pepper</li><li class="ingredients-single-item">1 tsp salt</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 220°C. Wash the potatoes thoroughly under cold running water, scrubbing off any dirt. Pat them completely dry with kitchen towels - this is essential for achieving crispy chips.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Cut the potatoes into thick chips, about 1.5cm in width. Try to keep them all roughly the same size so they cook evenly. Place the cut chips in a large bowl of cold water and let them soak for 30 minutes. This removes excess starch and helps them crisp up better.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Drain the potatoes thoroughly and pat them completely dry again with kitchen towels. Any moisture will prevent them from crisping up properly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Transfer the dried chips to a large mixing bowl. Drizzle with the vegetable oil and toss to ensure all chips are evenly coated. In a small bowl, mix together the peri-peri seasoning, garlic powder, dried oregano, black pepper, and half the salt. Sprinkle this mixture over the chips and toss again until they're evenly coated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Spread the chips in a single layer on a large baking tray, making sure they're not overcrowded. If necessary, use two trays rather than piling them up, as overcrowding will make them steam rather than roast.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Place the tray in the preheated oven and bake for 35-40 minutes, turning the chips over halfway through the cooking time. They should be golden brown and crispy on the outside.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Once cooked, remove the chips from the oven and sprinkle with the remaining salt while still hot. Give them a gentle toss and transfer to a serving dish. For an authentic Nando's experience, serve them hot with peri-peri sauce on the side for dipping. Enjoy immediately for the best taste and texture!</li></ol>

FAQ for

Chips Recipe

What ingredients are used in Nando's PERi-PERi Chips?

Nando's PERi-PERi Chips require russet or Maris Piper potatoes, vegetable oil, peri-peri seasoning (or paprika with cayenne pepper and salt), garlic powder, dried oregano, black pepper and salt. These ingredients create the signature spicy, crispy chips.

How to cook Nando's PERi-PERi Chips at home?

Learn how to cook Nando's PERi-PERi Chips at home by soaking cut potatoes to remove excess starch, patting them dry, coating with oil and spices, then baking at 220°C for 35-40 minutes until golden and crispy. The key is ensuring the chips are completely dry before baking and not overcrowding the tray.

What's the best type of potato for making homemade chips that stay crispy on the outside?

Russet potatoes or Maris Piper potatoes are ideal for crispy chips because of their high starch content. These varieties have less moisture, which helps achieve that perfectly crispy exterior while maintaining a fluffy interior when baked or fried.

Why should you soak potatoes in water before making spicy oven chips?

Soaking potatoes in cold water removes excess starch, which prevents the chips from sticking together and helps them crisp up better during baking. This 30-minute soak, followed by thorough drying, is essential for achieving restaurant-quality crispiness.

What's the perfect temperature for baking PERi-PERi style chips?

The perfect temperature for baking PERi-PERi style chips is 220°C (425°F). This high heat allows the outside to become properly crisp while cooking the inside to fluffy perfection. Lower temperatures won't achieve the same crispy exterior.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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  "recipeCategory": "Side Dish",
  "recipeCuisine": "Portuguese-African",
  "nutrition": {
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    "calories": "245 calories",
    "carbohydrateContent": "35 g",
    "proteinContent": "4 g",
    "fatContent": "10 g",
    "saturatedFatContent": "1 g",
    "cholesterolContent": "0 mg",
    "sodiumContent": "625 mg",
    "sugarContent": "2 g",
    "servingSize": "1 serving"
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  "recipeIngredient": [
    "1 kg russet potatoes (or Maris Piper potatoes)",
    "3-4 tbsp vegetable oil",
    "2 tsp peri-peri seasoning (or paprika mixed with cayenne pepper and salt)",
    "1 tsp garlic powder",
    "1 tsp dried oregano",
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      "@type": "HowToStep",
      "name": "Cut and soak",
      "text": "Cut the potatoes into thick chips, about 1.5cm in width. Try to keep them all roughly the same size so they cook evenly. Place the cut chips in a large bowl of cold water and let them soak for 30 minutes. This removes excess starch and helps them crisp up better."
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      "@type": "HowToStep",
      "name": "Dry thoroughly",
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      "@type": "HowToStep",
      "name": "Season",
      "text": "Transfer the dried chips to a large mixing bowl. Drizzle with the vegetable oil and toss to ensure all chips are evenly coated. In a small bowl, mix together the peri-peri seasoning, garlic powder, dried oregano, black pepper, and half the salt. Sprinkle this mixture over the chips and toss again until they're evenly coated."
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      "@type": "HowToStep",
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      "@type": "HowToStep",
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      "@type": "Review",
      "author": "Miguel Fernandez",
      "datePublished": "2024-06-02",
      "reviewBody": "These chips are absolutely perfect! Crispy on the outside, fluffy inside, and the seasoning is spot on. I've been missing Nando's since moving abroad and this recipe really hits the spot.",
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    {
      "@type": "Review",
      "author": "Priya Sharma",
      "datePublished": "2024-06-05",
      "reviewBody": "The soaking technique really makes a difference! These are the crispiest oven chips I've ever made at home. My whole family loved them and they paired perfectly with grilled chicken.",
      "name": "Super Crispy Success",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Lars Johansson",
      "datePublished": "2024-06-10",
      "reviewBody": "Incredible flavor and texture! I've tried many recipes trying to recreate Nando's chips and this one is by far the closest. The spice blend is perfect - not too hot but full of flavor.",
      "name": "Perfect Spice Level",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
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    },
    {
      "@type": "Review",
      "author": "Aisha Nkosi",
      "datePublished": "2024-06-15",
      "reviewBody": "Made these for a BBQ and everyone was fighting over them! The oregano and garlic powder add such a nice depth of flavor to complement the peri-peri spice. Will definitely make again!",
      "name": "BBQ Favorite",
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        "@type": "Rating",
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      "@type": "Review",
      "author": "Fabio Rossi",
      "datePublished": "2024-06-18",
      "reviewBody": "As a chef, I appreciate the attention to detail in this recipe. The technique is spot on - from soaking to ensure crispiness to the perfect temperature and timing. These chips are restaurant quality!",
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Nando's

Chips Recipe

Master how to make restaurant-quality chips at home with this quick and easy recipe. These perfectly crispy, double-fried potatoes deliver that golden exterior and fluffy interior every time. Learn the secret technique for chip shop-worthy results from your own kitchen!

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Nando's PERi-PERi Chips?

How to cook Nando's PERi-PERi Chips at home?

What's the best type of potato for making homemade chips that stay crispy on the outside?

Why should you soak potatoes in water before making spicy oven chips?

What's the perfect temperature for baking PERi-PERi style chips?

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