Kids love these fun take on chips. Have plenty of mayo or guacamole on hand for dipping.


  • 1 Romano pepper

  • 60g seasoned flour

  • 100g breadcrumbs

  • 2 beaten eggs

  • Guacamole to serve


  • 1.

    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.

  • 2.

    Remove, cool, then peel away skin. Remove core, open out pepper and scrape of seeds. Cut into 6 vertical strips.

  • 3.

    Dip in seasoned flour, then beaten egg, then the breadcrumbs.

  • 4.

    Deep fry at 175 degrees till golden, approx 1 minute.

  • 5.

    Serve with guacamole.

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