Kenyan Masala Chips

Masala chips on brown paper with tomato sauce and a small pot of salt.

5 from 45 votes

Take your chip game up a notch with this super easy, lip-smacking masala chips recipe. Originating in Kenya, masala chips are a popular street food made from deep-fried potato slices seasoned with a flavour-packed, spicy masala blend. This seasoning includes chilli flakes, paprika, curry powder, turmeric, lots of garlic and ginger, topped off with fresh, chopped coriander.

Print Recipe Pin Recipe

Cook Time:30

Total Time:30

Course: Side Dish

Cuisine: Kenyan

Keyword: Chips masala, massala chips, spicy chips, easy chips, oven chips, curry chips

Servings: generous portions, 4 x small portions

Calories: 873kcal

Equipment

1 frying pan

Ingredients

For the chips

500 grams oven chips or homemade deep-fried chips

For the masala sauce

2 tablespoons cooking oil olive oil, vegetable oil, sunflower oil etc
1 medium onion red or white, roughly 150g peekled and chopped
½ teaspoon smoked paprika or plain paprika
¼ teaspoon red chilli flakes or more if you want it spicier
1 teaspoon turmeric
1 teaspoon mild curry powder
1 tablespoon garlic paste or freshly minced garlic
2 teaspoons ginger paste or freshly grated ginger
5 tablespoons tomato ketchup
½ teaspoon salt or to taste
½ teaspoon black pepper or to taste

Optional toppings

2 green chillies, chopped
2 tablespoons coriander, chopped

Instructions

Cook the chips

Follow the package instructions to bake the oven chips in a single layer on a baking sheet.
500 grams oven chips

Make the masala sauce

While the chips are baking, start by adding the oil to a frying pan and heating it over medium-high heat.
2 tablespoons cooking oil
Once the oil is hot, add the chopped onions to the pan. Reduce the heat to medium-low and sauté them gently for approximately 5 minutes, or until they become soft, translucent and lightly browned.
1 medium onion
Add the smoked paprika, chilli flakes, ground turmeric and curry powder to the cooked onions. Stir them together and continue frying over medium-low heat for about 1 minute.
½ teaspoon smoked paprika, ¼ teaspoon red chilli flakes, 1 teaspoon turmeric, 1 teaspoon mild curry powder
Add the garlic and ginger paste and cook together for an additional 1 minute.
1 tablespoon garlic paste, 2 teaspoons ginger paste
Stir in the tomato ketchup, salt and black pepper.
5 tablespoons tomato ketchup, ½ teaspoon salt, ½ teaspoon black pepper
Reduce the heat to low and gently cook for 4-5 minutes or until the sauce has thickened.
If you notice that the sauce has cooked too quickly and become too dry, simply add a splash of water or a bit more tomato ketchup to adjust the consistency.
Add the cooked chips to the pan. Toss them well with the sauce and briefly fry for an additional 1-2 minutes.
Sprinkle over the chopped coriander and sliced, green chillies (if you are using them). Transfer to a serving dish and serve immediately.
2 green chillies, chopped, 2 tablespoons coriander, chopped

Notes

Choose firmer chips

Opt for firmer chips to prevent them from breaking up when tossed with the sauce. This ensures that your masala chips remain crispy and intact.

Toss the chips quickly and with a light hand

When adding the cooked chips to the sauce, be sure to toss them quickly and gently. This ensures they're evenly coated without becoming soggy or breaking up.

Be generous with the salt

Don't be shy with the salt! We typically use half a teaspoon for every 500 grams of chips but feel free to adjust to your taste.

Keep in mind that when taste-testing the sauce, it should be slightly saltier than you'd expect from a regular sauce because it will be diluted when mixed with half a kilo of chips.

Nutrition