Fry seasoning is the quickest and easiest way to elevate your chips or fries to the next level. It takes oven chips to the next level making them a real treat. Simple to make, it’ll earn it’s keep in your cupboard.
French Fry seasoning
Whether you prefer thin French fries or fat chips, this seasoning is a once jar stop to taking chips to the next level.
See also
- My pilau rice seasoning makes flavourful rice so quick and easy
- Taco Tuesdays can become deliciously easy and regular with my taco seasoning
- Fajita seasoning is an easy one step towards tasty Tex-Mexican inspired flavours
- For more seasoning ideas to keep in your cupboard see my homemade seasoning blend recipes
Since we bought an air fryer there has been so many more oven chips in our lives both skinny fries and fat chips – cooked to crispy perfection! Cooking them on a mesh rack in the oven works well, but using an air fryer means they’re hot, crispy and delicious in minutes.
While chips are great on their own, simply dipped into ketchup or mayo, we’ve become huge fans of levelling them up to the next level with this simple fry seasoning recipe. It’s a simple mix of spices and dried herbs shaken over chips that simply adds bags of flavour.
Why make homemade fry seasoning
- Homemade seasoning blends make life simpler. They’re a a one jar solution for flavouring your favourite dish, saving time and effort.
- More or less garlic? Simple! Having your own seasoning blend makes it easy to customize to your taste, and you know it’s a rounded blend, without an unwelcome dominating flavour.
- Peace of mind – you know what’s in the blend. No preservatives, anti-clumping or other chemicals.
Fry seasoning ingredients
- Salt – plain table salt – the small grains will stick to the fries / chips better. By all means use sea salt, and pulse all the ingredients briefly in a spice grinder to break it down.
- Smoked paprika – paprika is simply dried and ground red peppers. Using smoked rather than unsmoked paprika gives the final blend all those sweet, smoky flavours and a little heat.
- Crushed black pepper – I always grind my own pepper. Pre-ground loses it’s flavour too quickly. You only need a teaspoon, so it won’t take long.
- Onion powder – is an easy way to access those savoury flavours
- Garlic Granules – I far prefer the larger golden garlic granules to white garlic powder, which I think is far more one dimensional.
- Cayenne pepper – adds heat. A little goes a long way, so adjust quantities to your taste. You can also use hot chilli powder.
- Herbs – dried oregano, basil and parsley.
How to make fry seasoning recipe
Before you start, read these step-by-step instructions, with photos, hints and tips so you can make this recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Add everything to a small bowl.
Stir well. Transfer to an airtight storage jar
Helen’s Pro Tip
I use a jam funnel when filling the jar to avoid any spills.
Seal tightly and store in a cool, dark place. Label and date.
How to use your fry seasoning
I like to use 1 tsp of the blend for two servings of fries – I’m normally cooking for two. Simply sprinkle over the fries once their cooked, and shake to make sure they’re evenly covered.
You can also use this mix to season crispy fried gnocchi.
The depth of flavour of spices can vary enormously depending on brand and freshness, so always start by using less the first time you make this.
Storage
Store your homemade fry seasoning sealed in an airtight jar in a cool, dark cupboard.
Your ‘best before’ date will be the shortest date of out of all the herbs and spices you used, so make a note of this.
Although ‘best before’ is a guide, it doesn’t mean you have to throw your mix away. If you keep it over the best before date, the flavour fades, so just use a little more.
Hints and tips
- Label the jar with the shortest ‘best before’ date from the ingredients
- Shake the jar or stir the contents before using as they can settle
Variations
- For a mellower flavour, coat frozen oven fries before cooking.
- Try adding a pinch of mustard powder? – careful with quantities! Create your own signature fry seasoning blend.
- Leave out the salt altogether if you are paying attention to your sodium levels
FAQs
Fry seasoning is not easy to find in stores, so it’s much quicker, easier and cheaper to make your own. If you have a cupboard full of spices then you will almost certainly have most of the ingredients for this already. So yes – as you will be using ingredients that you already have.
Homemade is always better because you can adjust to recipe to your preference. Also there are no additives in a homemade blend.
It’s gluten free and vegan, as you would expect. This is one of the great benefits of making your own blends, as there are no hidden oddities in the mix.
More seasoning blends
- All purpose seasoning boosts any savoury dish
- If you love the heat, my peri peri seasoning is for you! Whip up your own perfect peri peri chicken or Nando’s fakeaways with this mix
- Shish kebab seasoning – a one jar blend for delicious kebabs.
Fry Seasoning (Chip Seasoning)
Ingredients
- 1 tbsp salt (1)
- 1 tsp smoked paprika
- ½ tsp garlic granules
- ½ tsp onion powder
- 1 tsp black pepper
- ½ tsp dried oregano (2)
- ½ tsp dried basil (2)
- ½ tsp dried parsley (2)
- ¼ tsp cayenne pepper (3)
Instructions
- Put all the ingredients into a bowl1 tbsp salt, 1 tsp smoked paprika, ½ tsp garlic granules, ½ tsp onion powder, 1 tsp black pepper, ½ tsp dried oregano, ½ tsp dried basil, ½ tsp dried parsley, ¼ tsp cayenne pepper
- Mix briefly until well combined.
- Transfer to an airtight storage jar (I usually use a jam funnel to stop anything spilling). Seal and store in the spice drawer / cupboard.
Notes
- Salt – I nearly always use sea salt crystals for seasoning as they have more flavour, here you can use table salt for ease – as the small grains will stick to the fries / chips better. By all means use sea salt, and pulse all the ingredients briefly in a spice grinder to break it down.
- Dried Herbs – A mix of oregano, basil and parsley works well here – but feel free to swap to your preference. Marjoram would work, or a little rosemary (you will need to crush or grind the needle like leaves). The key is to have a balanced mixture for complexity without one flavour taking over.
- Cayenne pepper – adjust to the heat level to taste. Hot chilli powder would work equally well.
- Shake the sealed jar before using as the contents can settle.
Leave a Reply