It has been a lovely Saturday so far – waking up late, making toasts and sipping coffee. But Saturday was even better because I did something more fun today. My brother-in-law (BIL) and I have been thinking about spam chips and beer for a while. We decided, spontaneously, to make some (even though our tummies were overloaded with coffee/toasts/eggs from Ya Kun). 
According to my BIL, he says there are only 3 steps to making Spam Chips. “Cut. Fry. Enjoy.” – Adrian Wong (June, 2014) 
We made 2 versions – Pepper and Lime Spam Chips and Truffle Spam Chips. It was pretty straightforward, just toss the fried spam chips with the dressing/flavours. But of course, we made some tweaks in between to refine the taste and texture. Here’s a quick write up and photo guide: Spam Chips 1. Find an air fry-er (i.e a person who knows how to fry stuff) and a luncheon cutter (i.e a person who knows how to cut luncheon meat with great precision). It’s even better if it’s one person, so you can easily slave drive this person. And for my case, it happened to be my BIL. 
2. Buy/Prepare the following necessary ingredients. 
- Maling Luncheon Meat
- Olive Oil
- Sea Salt
- Pepper (I suggest you buy good pepper and salt, it makes a world of difference)
- Lime
- Truffle Oil
It has to be this brand. It is the most flavourful lunch meat around. 3. Cut the luncheon meat into thin slices. 
We only had an air-fryer, so my BIL suggested that it’s thin and skinny so it’ll turn out to be cripsy and well air-fried. But if you’re using a deep fryer, you can cut it slightly fatter, depending on your liking. 
Ideally, if you’re using an air-fryer like us, make sure the thickness is less than 0.5cm on each side. The above is a WRONG example. (HAHA. DO NOT FOLLOW) 
If you’re preparing the Lime and Pepper Spam Chips, add some lime and pepper and this point, about 2 limes to one handful. When it’s ready, we can fry the lunchoen meat. 4. Fry the lunchoen meat (200 degrees) 
As mentioned, we used an air fryer to prepare this flavourful snack. BIL said he set the temperature to about 200 degrees celcius. And left it to fry for about 6-8 minutes. 
For our first test group, it was not as ideal as we wanted it to be. But we kept experimenting, and we decided to double fry the first test group. And the results were great! 
Fry it till it’s in a shade of beautiful brown, with the edges slightly hard and brittle.
Then leave the spam fries to rest on the kitchen towel for a bit. 5. Dress and serve 
After resting for about 2 mins and drying off the excess oil, dress the your Lime and Pepper Spam Chips with another lime, salt and pepper. Toss and serve. 
For your Truffle Spam Chips, dress a handful of spam chips to one tablespoon of truffle oil. Toss and serve. 
So there you have beautiful spam chips. I love it best with ice cold beer. 
Weekends are great when spent with family. The girls are over this weekend, and it has been superbly noisy and hectic. But I still love wasting my time and lazing with them even though I have a huge pile of work to do. Better drink more water and do more yoga tomorrow. Everyone is sitting around the dining table and chomping on spam chips now. Imagine how much I’ll miss this when I go on exchange. xx. Sha Plates from The Belly and Co.
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