Chips · Toss hot
How to Season Chips Like a Takeaway
Great chip seasoning does not belong at the bottom of the bowl. The trick is seasoning chips while they are hot, with just enough surface oil for the flavour to hold on. This works for oven chips, air fryer chips, skin-on fries and chunky chips.
Season while they are hot
Tip freshly cooked chips into a large bowl straight away. Add your DUST seasoning and toss rather than stirring. The steam and a little oil help the blend coat every chip instead of falling away.
Make the flavour the main event
Pickle Dill is tangy and bold, Garlic Butter Bomb is rich and savoury, and Pizza Dust turns a bowl of fries into something properly chaotic. Start with a lighter shake, taste, and add more as you go.
Keep the crunch
Do not overload chips with wet sauces before seasoning. Keep dips on the side and bring the seasoned chips to the table immediately. That is how you get a proper takeaway-style hit without losing the crisp edges.
DUST tip
Taste. Then turn it up.
Add a final light dusting while the food is hot for a bigger aroma hit.
