Easy Masala Chips

These spicy masala fries are made from everyday pantry ingredients, are ready in less time that it takes to get takeout.  Addictively good, these masala chips are so easy to make at home.  

Masala Chips

Masala fries are a fantastic fakeaway. Packed with flavour and spice, they are perfect comfort food and ideal for snacking on whilst watching the latest box set after a busy day at work. 

Using frozen oven chips for these makes them even quicker and easier. It also makes them guilt free, as they are far lower in fat than the deep-fried version. I love oven chips because they taste great, are almost zero effort to cook. They are perfect for jazzing up into dirty fries, or Chinese takeaway style salt and pepper chips.  

You want traditional chip-shop style fat chips (chunky fries) for these, not skinny French fries. As always, go for a mid-range priced chips. We find the supermarket budget ranges are OK, but the slightly more expensive ones are generally worth it for the more regularly sized chips that cook evenly.

Why You Will Love Them

• This is a zingy, spicy recipe that you can make as hot as you like, or dare! Add extra chilli, curry powder and fresh chillies for more kick.
• This is a quick and easy recipe. It’s ready in the time it takes to cook the chips.
• Far faster than a takeout as well as hotter, crisper and cheaper!
• All the ingredients are from the pantry, cupboard or freezer.
• Using oven chips means less fat than the takeaway or deep fried chips.

What to Eat With Masala Chips?

Serve masala chunky fries with your favourite curry, or as a snack on their own. I think they would be delicious wrapped in a naan bread or roti – double carbs makes great comfort food!  

How to Make Masala Chips

Assemble and measure the ingredients. You need oven chips, onion, garlic, spices and a dollop of tomato ketchup, as well as some optional fresh ginger. We always use oven chips, as they are so easy. Vary the spices to your taste, or use your favourite curry paste. 

Step one – Cook the oven chips according to packet instructions. We get the best results from cooking oven chips on an oven-proof mesh tray. You can buy these for less than £2 so they are well worth the investment. Of course, you can make oven chips or wedges from scratch or cook in an Actifry or air fryer. 

Step two – As the chips are cooking, heat the oil in a frying pan on a medium to low heat. Dice the onion and fry for a few minutes until it starts to turn golden. Add the spices and fry for another minute or so until the spices are fragrant.

Step three – Add the tomato ketchup, and water. Grate in the ginger. Then bring to a simmer and cook for one minute, stirring all the time. The masala sauce will reduce and thicken. Remove from the heat until the oven chips are cooked.

Fuss Free Tip

Keep ginger in a sealed box or plastic bag in the freezer, and grate it straight from frozen using a microplane or similar grater. You’ll always have fresh tasting ginger. No need to worry about peeling! 

Step four – When the chips are ready, reheat the sauce for a minute. Gently stir the chips into the sauce to coat them.

Garnish your masala chips with thinly sliced chillies, spring onions and coriander leaves. Eat them while they’re hot and crispy!

Hints, Tips and Variations

• Adjust the spices to your taste. Add chilli and curry powder for hotter chips, and add more chillies as garnish.
• To save time next time, dice any extra chillies and onion. Freeze them in an airtight box and then fry from frozen.
• If you prefer, you can use your own home-made, deep fried chips. Cook the chips as normal, and then add to the masala mix.
• For crisper oven chips try baking on a mesh tray. These only cost a couple of pounds, last for years and go through the dishwasher without any trouble. They really make a difference to the result.  
• Curry powder blends do vary. Try different brands until you find one you like. Don’t buy too much, as it will lose flavour if stored too long.
• Serve masala chips straight away. You can reheat them on a baking tray, but they’re not nearly as good as fresh. It’s a super quick recipe too, so there’s no need to make ahead, although you can make the sauce in advance. 

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Print Recipe

5 from 7 votes

Masala Chips

These spicy masala chunky fries are made from everyday pantry ingredients, and are ready in less time that it takes to get takeout. Addictively good, my masala chips are so easy to make at home.  

Servings: 2

Author: Helen Best-Shaw

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Ingredients

• 250 g oven chips
• 2 tsp cooking oil
• 1 small onion (peeled, finely chopped)
• 1 clove garlic (peeled, finely chopped)
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp chilli (as mild or as hot as you like)
• 1 tsp curry powder
• ½ cm ginger root (finely grated)
• 1 tbs ketchup
• 3 tbs water

To Garnish / Serve

• 1/2 red chilli (thinly sliced)
• 1/2 green chilli (thinly sliced)
• 2 spring onions (thinly sliced)
• 3 sprigs coriander (chopped)

Instructions

• Preheat the oven and cook the oven chips as per the packet instructions.

  I always get far better results if I use a mesh or crisper tray for cooking oven chips.
• Pour the oil into a medium skillet or frying pan. Saute the onion and garlic over a low heat, with a pinch of salt, until starting to turn golden.
• Add the spices, and fry for another minute until fragrant.
• Stir through the tomato sauce, the water and a grating of ginger. Bring to a simmer and cook for a minute, stirring all the time.

  You want a thick sauce that will coat the fries. Add a little more water if needed. Remove from the heat until the oven chips are cooked.
• Once the oven chips are cooked and golden brown, reheat the spicy sauce. Gently stir the chips through to coat them.
• Garnish and serve immediately.

Notes

• Adjust the spices to your taste. If you like heat, add more chilli and curry powder, and extra fresh chilli garnish.
• To save time next time, dice any extra chillies and onion. Freeze them in an airtight box and then fry from frozen.
• This recipe can be made with home-made, deep fried chips. Cook the chips as normal, and then add to the masala mix.
• For crisper oven chips, try baking on a mesh tray. These only cost a couple of pounds, last for years and go through the dishwasher without any trouble. They really make a difference to the result.  
• Curry powder blends do vary. Try different brands until you find one you like. And don't buy too much, as it will lose flavour if stored too long.
• Masala chips are best served straight away. You can reheat them on a baking tray, but they're not nearly as good as fresh. It's a super quick recipe too, so there's no need to make ahead.

Nutritional Information 

• This recipe is 19 Weight Watchers Smart Points per portion 

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Masala Chips

Amount Per Serving

Calories 412 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 6g38%

Sodium 730mg32%

Potassium 792mg23%

Carbohydrates 49g16%

Fiber 8g33%

Sugar 5g6%

Protein 5g10%

Vitamin A 353IU7%

Vitamin C 43mg52%

Calcium 56mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Side Dish

Cuisine: Fusion

Keyword: Masala chips, Masala fries

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For more easy fakeaways, why not make my easy Chinese chicken curry or easy lamb rogan josh?