Masala Chips

Recipes

Cook time

25 minutes

prep time

20 minutes

serves

2 - 4

Masala Chips

Meet the ultimate glow-up for the humble fry: Masala Chips. Crispy, golden, and double-cooked for that perfect crunch, these chips are tossed in a bold, aromatic sauce that hits every taste bud at once. It’s a fiery, tangy, and savory explosion of flavor that turns a simple side dish into the undisputed star of the show. Whether you're craving a street-food classic or the perfect spicy snack to share with friends, these chips are pure, addictive comfort in a bowl. One bite and you’ll never settle for plain salt again!

Ingredients

Chips

8 medium russet potatoes
Oil for deep frying
Generous sprinkle of fine sea salt

Masala sauce

2 tbsp vegetable oil
½ teaspoon of fine sea salt
1 medium red onion, finely chopped
4 cloves of garlic, minced
½ bunch coriander, roughly chopped
2 tbsp of ketchup
3 tsp of tomato paste
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
1 teaspoon of curry powder
½ teaspoon of turmeric
2 fresh chilis, finely chopped

To Garnish/Serve

Chilli, thinly sliced
Coriander, roughly chopped
1 lime sliced in quarters

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Instructions

Peel potatoes and cut into medium chips.
Blanch for 7 mins in hot water, then place in ice water, then pat dry.
Preheat the oil and fry the chips until golden and crispy. Place on a metal rack to drain excess oil. Lightly salt the chips while they are still warm.
Pour 2 tbsp of oil into a frying pan or wok. Sauté the onion on low heat, with a pinch of salt, until starting to turn translucent.
Add the garlic, paprika, cumin, curry powder, and turmeric, and fry for another minute until fragrant.
Stir in the tomato paste, ketchup, and about 2 tbsp of water. Bring to a simmer and cook for a minute, stirring constantly, until you have a thick sauce that coats the back of a spoon. Add a splash more water if it needs loosening.
Once the chips are golden, cooked through, and have drained of any excess oil, add them to the pan and gently toss to coat. Garnish and serve immediately.