Kenyan Masala Chips
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5.0
135 reviews
Excellent
Kenyan Masala Chips
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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.
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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
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Instructions
Cook the chips
- Follow the package instructions to bake the oven chips in a single layer on a baking sheet.
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.
- 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.
- 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.
- Add the garlic and ginger paste and cook together for an additional 1 minute.
- Stir in the tomato ketchup, salt and 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.
Notes
- 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.
- 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.
- 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 Information
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Calories
873kcal
(44%)
Carbohydrates
98g
(33%)
Protein
9g
(18%)
Fat
52g
(80%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
7g
Monounsaturated Fat
31g
Trans Fat
0.1g
Sodium
2321mg
(97%)
Potassium
1359mg
(39%)
Fiber
15g
(60%)
Sugar
12g
(24%)
Vitamin A
562IU
(11%)
Vitamin C
30mg
(33%)
Calcium
66mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2generous portions, 4 x small portions
Amount Per Serving
Calories 873 kcal
% Daily Value*
| Calories | 873kcal | 44% |
| Carbohydrates | 98g | 33% |
| Protein | 9g | 18% |
| Fat | 52g | 80% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 0.1g | 5% |
| Sodium | 2321mg | 97% |
| Potassium | 1359mg | 29% |
| Fiber | 15g | 60% |
| Sugar | 12g | 24% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 30mg | 33% |
| Calcium | 66mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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