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Chilli Chip Roulette

Retail Chilli Chip Challange

Have your mealtimes gotten boring? Are you looking for a way to inject some danger into your dinner? Well, Chilli Chip Roulette is the dish for you. 6 mini, loaded SuperCrunch chip pots ranging from sweet to scorching! Each pot is topped with Mexican cheese and varying degrees of chilli, ranging from jalapeno to Carolina Reaper! Can you handle the heat? Work your way through our chip Scoville scale to test your stamina!

Ingredients (serves 4 as a challenge):

  • 340g SuperCrunch Chips
  • 6 cheddar cheese slices
  • 1 tbsp chilli jam
  • Small handful jalapenos, sliced
  • Small handful nachos, crushed
  • 2 garlic cloves, sliced
  • ½ cayenne chilli, finely sliced
  • Small handful crispy onion
  • 1 tbsp sriracha
  • 1 bird's eye chilli, finely sliced
  • ½ lemongrass stalk, finely sliced
  • 1 tsp paprika
  • 1 tbsp Peri Peri sauce
  • ½ scotch bonnet chilli, finely sliced
  • 1 tbsp lime pickle
  • ½ habanero chilli, finely sliced
  • 1 tsp lime zest
  • 1 tsp curry powder
  • 1 tbsp mango chutney
  • ½ ghost chilli pepper, finely sliced
  • Salt and pepper to season


It's time to test your chilli game… *WARNING! This recipe is hot.

  1. Preheat the oven to 200°C, 180°C Fan or Gas Mark 6.
  2. Heat the sunflower oil in a deep fat fryer until the temperature reaches 175°C.
  3. Submerge the SuperCrunch Thick Cut Chips for 3-3.5 minutes until golden.
  4. Divide the chips across 6 mini pots and top each with a crumbled slice of cheddar cheese.
  5. Top the pots as follows:

    Chilli Challenge Pot 1: chilli jam, jalapenos and crushed nachos

    Chilli Challenge Pot 2: garlic, cayenne chilli and crispy onion

    Chilli Challenge Pot 3: sriracha, bird's eye chilli and lemongrass

    *Chilli Challenge Pot 4: paprika, Peri Peri sauce and scotch bonnet chilli

    **Chilli Challenge Pot 5: dollops of lime pickle, habanero chilli and lime zest

    ***Chilli Challenge Pot 6: curry powder, mango chutney and ghost pepper
  6. Pop each pot in the oven for 5-10 minutes until perfectly melted. Work your way through the pots and find out if you really do like it hot… Just remember not to touch your face afterwards!

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