Hot chips, done properly

This is the one the whole brand is built on. Chips from your local, straight home, bag open on the table before anyone has taken their shoes off.

There is no trick to it. The only thing people get wrong is waiting. Chicken salt goes on while the chips are still steaming, because the steam is what melts it in. Salt a cold chip and it just sits there on top.

Flavour: Original · Time: 15 minutes · Serves 4, feeds 2

What you need

• 1 bag of hot chips from your local
• Chik Chik Boom Original, a generous shake
• Butcher's paper or a big plate

How it goes

1. Get the chips home fast. Do not let anyone open the bag in the car.
2. Tip them straight onto paper or a wide plate. Spread them out so the steam can escape, otherwise the bottom layer goes soft.
3. Shake the Original over them while they are still steaming. Work in two passes rather than one big dump, so it lands evenly.
4. Toss once, lightly. Shake again over the top.
5. Paper down, lids off, everyone in.

From behind the counter

If the chips came home a bit sad, five minutes in a hot oven brings them back. Salt after, never before.