Kenyan Masala Chips
User Reviews
5
Kenyan Masala Chips
Description
This recipe starts with oven-baked chips cooked to a firm, crispy texture. The accompanying masala sauce is made by sautéing onions until translucent, then adding a blend of smoked paprika, red chili flakes, turmeric, curry powder, garlic, and ginger. Tomato ketchup, salt, and pepper are stirred in and gently cooked until the sauce thickens. The warm sauce is then carefully tossed with the chips to ensure even coating without sogginess or breakage.
The combination of spices lends warmth and complexity, while the ketchup provides a subtle sweetness balancing the heat from chili flakes and curry powder. Optional toppings like chopped green chilies and fresh coriander add fresh heat and herbal notes. The texture contrast between crispy chips and thick sauce is central to the dish’s appeal.
To maintain chip crispness and proper seasoning, use firmer chips, toss gently and evenly, and adjust salt levels mindful that the sauce will be diluted when combined. This snack or side dish fits well with casual meals or social gatherings.
Ingredients
For the chips
- 500 grams oven chips or homemade deep-fried chips
For the masala sauce
- 2 tablespoons neutral cooking oil olive oil, vegetable oil, sunflower oil etc, generic cooking oil
- 1 medium onion red or white, roughly 150g peekled and chopped
- ½ teaspoon smoked paprika or plain paprika
- ¼ teaspoon red chili flakes or more if you want it spicier
- 1 teaspoon Turmeric
- 1 teaspoon curry powder mild
- 1 tablespoon garlic or freshly minced garlic, paste
- 2 teaspoons ginger or freshly grated ginger, paste
- 5 tablespoons tomato ketchup
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Optional toppings
- 2 green chilli 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.
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
- Choose firm chips to prevent breakage when tossing with the sauce.
- Toss chips quickly and gently with the sauce for even coating without sogginess.
- Adjust salt according to taste, remembering the sauce flavor will dilute when mixed with chips.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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