HORMUZA Loaded Snacks & Sides
Crispy. Punchy. Built for sharing (or not).
Fries • Wedges • Nachos • Onion Rings • Cauliflower Bites • Halloumi • Corn Ribs
Acidity-forward heat that cuts through salt, fat and starch — perfect for snacks that keep you reaching back into the bowl.

Ingredients
Base (choose one or mix)
- 600g skin-on fries or wedges (or cauliflower florets / corn ribs)
- 2 tbsp vegetable or olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt & cracked black pepper
BIG DOG Drizzle / Toss Sauce
- 3 tbsp HORMUZA Fermented Chilli Sauce
- 1 tbsp honey or maple syrup (vegan option)
- 1 tbsp mayo or vegan mayo (optional, for creaminess)
- 1 tsp lemon or lime juice
Toppings
- Spring onions, finely sliced
- Crispy onions
- Fresh coriander or parsley
- Grated cheese or vegan alternative
- Pickled jalapeños
Method
- 1Cook the base
Toss fries / sides with oil, paprika, garlic powder, salt & pepper. Oven bake at 220°C fan for 30–40 mins, turning once. Or air fry at 200°C for 18–22 mins until golden and crispy.
- 2Make the HORMUZA sauce
Mix HORMUZA sauce, honey / maple syrup or agave, mayo and lime juice.
- 3Sauce it up
Drizzle over hot snacks or toss gently for full coverage. Finish with toppings of choice.
Upgrade ideas
- Dirty fries mode
Add cheese – return to oven 5 mins, then BIG DOG drizzle.
- Extra bite
Add raw BIG DOG sauce after cooking.
- Smoky bear snack
Dust with chipotle or BBQ seasoning.
- Vegan crowd pleaser
Use maple + vegan mayo + roasted cauliflower.
Serve with
- Cold beer or IPA
- Fizzy lemonade
- As a side to burgers, wings or BBQ meats
HORMUZA Fermented Chilli Sauce is acidity-forward — it cuts through salt, fat and starch, making it perfect for snacks that keep you reaching back in the bowl.
CRAFTED
Our sauces are crafted with intent. We develop them through process control rather than relying on aggressive heat.
LAYERED
Balance is built in. Temperature is layered. We work step-by-step to deliver complexity, texture and quality.
RELIABLE
Trusted to deliver consistent, satisfying heat at the table. Made in controlled, small batch production in the UK.
