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Nando’s Fully Loaded Chips

Recreate Nando’s Fully Loaded PERi-PERi Chips at home — crispy fries piled with melted cheese, creamy mayo, and a fiery drizzle of PERi-PERi sauce.

SnacksMainsSpicy
Serves: 2Prep: 10 minsCook: 25 minsTotal: 35 mins
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ChatGPT said: A plate of Nando’s Fully Loaded PERi-PERi Chips on a wooden kitchen table, topped with melted cheese, PERi-mayo drizzle, sliced red chillies, and spring onions under warm natural light.

Why you’ll love it

Nando’s Fully Loaded PERi-PERi Chips are a fiery comfort food favourite — crispy chips piled high with creamy mayo, melted cheese, PERi-salted goodness, and drizzled with Nando’s signature sauces. This homemade version captures all that cheeky heat and richness in one plate, using simple ingredients you can grab from any UK supermarket. It’s the ultimate fakeaway treat to serve with grilled chicken or on its own for a spicy late-night snack.

About the original

Nando’s began in Johannesburg, South Africa, in 1987 and quickly became a global sensation for its unique fusion of Portuguese and African flavours centred around PERi-PERi chicken. The brand’s secret lies in its signature PERi-PERi sauce, made from African bird’s eye chillies, garlic, and lemon, delivering that unmistakable tangy heat.

In the UK, Nando’s has become a cultural staple — the go-to spot for casual dining, group meals, and cheeky “Nando’s nights.” Its menu celebrates spice and sharing, with everything from flame-grilled chicken to indulgent loaded sides that pair perfectly with their sauces.

The Fully Loaded Chips capture the essence of what people love about Nando’s: comforting, bold, and irresistibly moreish. It’s a dish that brings the restaurant’s playful, flavour-packed spirit straight into your kitchen — no table number required.

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Ingredients

  • 2 piece Potatoes — Large Maris Piper potatoes - Peeled or skin-on for rustic style
  • 2 tbsp Olive oil — For roasting/frying
  • 1 tbsp Nandos Peri Peri Sauce — Or make from scratch - see related recipes
  • 3 tbsp Nando’s PERi-PERi Sauce (Medium) — Or make from scratch - see related recipes
  • 60 g Cheddar cheese — Grated
  • 2 tbsp Mayonnaise — Mix with PERi sauce
  • 15 g Spring onions — Optional - garnish
  • 1 piece Red Chilli — Sliced - optional garnish
  • ½ tsp Salt — For potatos parboiling

Method

  1. Prep the Potatoes
    Wash and cut the potatoes into thick chips (around 1 cm). Place them in a pan of cold, salted water and bring to a boil. Simmer for 5–6 minutes until slightly softened but not breaking apart. Drain and let them steam-dry for 5 minutes.

  2. First Cook (Par-Fry or Roast)

    • Oven method: Toss the chips in olive oil and spread on a baking tray. Roast at 200 °C (fan 180 °C) for 20 minutes.
    • Frying method: Heat oil in a deep pan to 160 °C, fry for 5 minutes, then remove and drain.

  3. Second Cook (Crisp Up)
    Increase oven temp to 220 °C or oil to 190 °C. Return chips for 5–10 minutes until golden and crisp.

  4. Season and Load Up
    While still hot, toss with Nando’s PERi-PERi Salt. Transfer to a serving dish and top with grated cheese. Melt under the grill for 1–2 minutes until bubbly.

    1. Finish with PERi-Mayo Drizzle
      Mix mayonnaise with PERi-PERi Sauce and drizzle generously over the chips. Top with fresh chilli and spring onion for colour and kick.

Tips & Variations

FAQs

Can I air fry instead of oven bake?
Yes — air fry at 200 °C for 18–22 minutes, shaking halfway.
Can I make the chips ahead of time?
You can parboil and refrigerate them for up to 24 hours before the final cook.
What’s the best Nando’s sauce for drizzling?
Medium or Garlic PERi-PERi gives that perfect Nando’s balance of heat and tang.

Nutrition (per serving)

Calories560 kcal
Protein9 g
Fat30 g
Carbs55 g

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