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.