Nando's Peri-Peri Chips (Restaurant Copycat)

⏱️ 50 minutes👥 4-6 servings servings❤️ Taste: 10/10
Nando's Peri-Peri Chips (Restaurant Copycat)

Nutrition Facts

Calories
385
Protein
6g
Carbs
58g
Fiber
5g

Health Benefits

Gut Health5/10
Anti-Inflammatory6/10
Blood Sugar Control4/10

Ingredients

  • •- 2½ lbs russet potatoes (about 4-5 large potatoes)
  • •- 3½ tablespoons vegetable oil, divided
  • •- 3 tablespoons peri-peri seasoning blend (homemade or store-bought)
  • •- 1½ tablespoons smoked paprika
  • •- ½ tablespoon regular paprika
  • •- 1½ teaspoons garlic powder
  • •- 1½ teaspoons chili powder
  • •- 1 teaspoon fine sea salt
  • •- ¾ teaspoon freshly ground black pepper
  • •- ¾ teaspoon dried oregano
  • •- 2 tablespoons fresh lemon juice
  • •- 1 teaspoon lemon zest (optional, for extra citrus punch)

Instructions

  1. 1Cut potatoes lengthwise into thick-cut chips, approximately ⅜-inch to ½-inch thick, leaving skins on for authentic texture. Transfer cut potatoes to a large bowl filled with cold water and soak for 30 minutes to release excess starch.
  2. 2Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper or lightly grease them.
  3. 3Combine the peri-peri seasoning, smoked paprika, regular paprika, garlic powder, chili powder, salt, black pepper, and dried oregano in a small bowl, whisking thoroughly to create an even blend. Set this spice mixture aside, reserving half for finishing.
  4. 4Drain the soaked potatoes completely and spread them onto clean kitchen towels. Pat them thoroughly dry—this step is crucial for achieving maximum crispiness, so don't rush it.
  5. 5Transfer dried potato chips to a large mixing bowl and drizzle with 2½ tablespoons of the vegetable oil. Toss vigorously until every chip is evenly coated with oil.
  6. 6Sprinkle half of your prepared spice mixture over the oiled chips and toss again until the seasoning coats all surfaces uniformly.
  7. 7Arrange the seasoned chips in a single layer on your prepared baking sheets, ensuring they don't overlap or touch—overcrowding creates steam and prevents proper crisping.
  8. 8Roast in the preheated oven for 25-30 minutes, flipping the chips halfway through cooking, until they're golden brown and crispy on the edges with slightly fluffy interiors.
  9. 9Remove chips from the oven while they're still piping hot and immediately transfer to a large serving bowl. Drizzle with the remaining tablespoon of oil, then sprinkle generously with the reserved spice mixture.
  10. 10Squeeze fresh lemon juice over the hot chips and toss everything together vigorously, allowing the heat to activate the aromatics in the spices. Add lemon zest if using for extra Portuguese-style citrus brightness.
  11. 11Taste and adjust seasoning if needed—Nando's chips are boldly flavored, so don't be shy with the spice blend.
  12. 12Serve immediately while still hot and crispy for the most authentic Nando's experience.