Kids love these fun take on chips. Have plenty of mayo or guacamole on hand for dipping.
Place one Romano pepper on a baking tray and place under a hot grill till blistered and charred all over - or cook in the oven 180 degrees for approx 12 mins.
Remove, cool, then peel away skin. Remove core, open out pepper and scrape of seeds. Cut into 6 vertical strips.
Dip in seasoned flour, then beaten egg, then the breadcrumbs.
Deep fry at 175 degrees till golden, approx 1 minute.
Serve with guacamole.
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