Devon Snackpack
The Australian late-night convenience-store classic, made at home. Air-fryer chips, sliced devon (fritz/luncheon meat), melted cheese, BBQ sauce, and garlic mayo. Drunk-food architecture, served on a Tuesday for no particular reason.
The snackpack — also called HSP (halal snackpack) in some Sydney contexts, but the proper devon version is a different beast entirely — is one of the great Australian late-night convenience-store inventions. Chips on the bottom, processed meat (devon, fritz, or luncheon — the pink rectangle of cured pork loaf that Australians either love or pretend they don't) cubed and warmed on top, melted cheese covering it all, then a chaotic drizzle of BBQ sauce and garlic mayo in zigzag patterns.
This is not refined food. It's the dish you eat at 1am after a night out, served in a foil container, eaten with a fork. Making it at home in the air fryer is a small act of nostalgia — and it's surprisingly good given the inputs.
The technique: cook chips first (any frozen chip works — 18 minutes at 200°C), then top with diced devon and grated cheese, return to the air fryer for 4 more minutes to melt the cheese. Drizzle sauces right before serving.
The photo shows the result in a foil container: golden chips visible underneath, melted cheese pooled with pink devon cubes showing through, BBQ sauce in dark stripes, garlic mayo in white zigzag. Looks like a late-night order. Tastes the same.
Method
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01
Cook the chips
Toss frozen chips with olive oil and salt. Heat the air fryer to
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02
Add devon and cheese
Move chips to a foil container or oven-safe dish that fits the air
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03
Melt
Return to the air fryer at 380°F (193°C) for 4–5 minutes, until the
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04
Sauce
Pull out. Drizzle BBQ sauce in zigzag stripes. Then drizzle garlic
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05
Finish
Scatter spring onions, jalapeños if using, and a final hit of
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06
Eat
Eat directly from the container with a fork.