Condimental Chips

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Condimental Chips

Are you condiment mad? Do you love to dip your fries? Well if Mayo and Ketchup just aren’t cutting it anymore then it’s time to take your condiment game to the next level. Aviko’s SuperCrunch Skin on fries are perfectly delicious, dipped in anything, and we really do mean anything. Think Sweet Strawberry Jam Ketchup, Spicy Raspberry Sriracha, Peanut Butter Pickle Dip and Expresso BBQ Sauce! What will your new favourite chip dip be?

Strawberry Jam Ketchup

Ingredients:

  • 50g ketchup
  • 3 tbsp strawberry jam
  • Juice of ½ lemon
  • ½ tsp onion powder
  • 1 tsp honey
  • 1 tsp soy sauce
  • ½ tsp salt

Serve with:

  • 340g SuperCrunch 9.5mm Skin On Chips

Method:

  1. Add the sauce ingredients into a bowl and mix to combine.
  2. Cover the mixture and pop in the fridge until you're ready to get your dunk on!
  3. Heat sunflower oil in a deep fat fryer until the temperature reaches 175°C.
  4. Submerge the SuperCrunch Chips in the oil for 3-3.5 minutes. Remove from the deep fat fryer and get ready to dunk!

Raspberry Sriracha

Ingredients:

  • 50g sriracha
  • 3 tbsp raspberry jam
  • 1 tsp ginger, finely chopped
  • 2 garlic cloves, minced
  • Juice of ½ lime
  • Small handful coriander, finely chopped
  • ½ tsp ground pepper

Serve with:

  • 340g SuperCrunch 9.5mm Skin On Chips

Method:

  1. Add the sauce ingredients into a bowl and mix to combine.
  2. Cover the mixture and pop in the fridge until you're ready to dunk in.
  3. Heat sunflower oil in a deep fat fryer until the temperature reaches 175°C.
  4. Submerge the SuperCrunch Chips in the oil for 3-3.5 minutes. Remove from the deep fat fryer and serve with your raspberry sriracha.

Peanut Butter Pickle

Ingredients:

  • 100g smooth peanut butter
  • 1 tbsp pickled gherkins, finely chopped
  • 1 tbsp pickled onions, finely chopped
  • 1 tbsp jalapenos, finely chopped
  • ½ tsp salt

Serve with:

  • 340g SuperCrunch 9.5mm Skin On Chips

Method:

  1. Add the sauce ingredients into a bowl with 100ml water. Mix to combine.
  2. Cover the mixture and keep in the fridge until your chips are ready for dunking.
  3. Heat sunflower oil in a deep fat fryer until the temperature reaches 175°C.
  4. Submerge the SuperCrunch Chips in the oil for 3-3.5 minutes. Remove from the deep fat fryer and dunk away!

Espresso BBQ Sauce

Ingredients:

  • 75g BBQ sauce
  • 1 tsp chilli flakes
  • 25ml apple cider vinegar
  • 1 tbsp dark brown sugar
  • 1 tsp Dijon mustard
  • 1 tbsp soy sauce
  • 50ml espresso coffee
  • 1 tsp Worcester sauce
  • 1 tsp cumin

Serve with:

  • 340g SuperCrunch 9.5mm Skin On Chips

Method:

  1. Add the sauce ingredients into a small pan and simmer over a medium heat for around 3 minutes until thickened, stirring gently.
  2. Remove from heat and pop the mixture in the fridge until it's time for dunking!
  3. Heat sunflower oil in a deep fat fryer until the temperature reaches 175°C.
  4. Submerge the SuperCrunch Chips in the oil for 3-3.5 minutes. Remove from the deep fat fryer and go crazy with your espresso BBQ sauce.

 

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