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Kenyan Masala Chips
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.
Cook Time
mins
Total Time
30 mins
Servings: 2 generous portions, 4 x small portions
Calories: 873 kcal
Course:
Side Dish
Cuisine:
African
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.
Cup of Yum
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
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
% 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.