Masala Chips

Ingredients

• to tasteChips or fries
• to tasteOil
• to tasteTomato sauce
• to tasteSoy sauce, light and dark
• to tasteSpring onions
• to tasteCoriander stalks
• to tasteCheese (optional)

Instructions

1. 1

   Heat the pan

   Heat a pan, then add the oil and chips. Toss to coat and cook for 5 minutes.

2. 2

   Add the sauces

   Add the tomato sauce and soy sauce, then heat through.

3. 3

   Garnish and serve

   Finish with spring onions and coriander stalks. If you like, sprinkle over cheese before serving.

What are masala chips?

Masala chips are fries dressed with a boldly seasoned sauce, a popular takeaway-style dish associated with East African and South Asian food traditions. Recipes vary, but the name often refers to chips tossed with a spiced or savoury tomato-based coating.

This version keeps things simple, using tomato sauce and light and dark soy sauce, then adding spring onions and coriander stalks for freshness and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 6g protein, 62g carbs, 21g fat.

Most of the carbohydrates come from the chips, while the oil and optional cheese contribute much of the fat; the chips and cheese also provide some protein. Soy sauce contributes sodium, so serve the chips with vegetables or a fresh salad and go lightly with extra sauce.

Choosing the chips

Ready-cooked chips: use freshly cooked chips or fries so they are hot when they go into the pan. Their surface should be crisp enough to take on the sauce without turning soft straight away.

Frozen chips: cook them according to their pack instructions first, then toss them in the pan with the oil and sauces.

Coating them evenly

Oil first: add the oil to the heated pan, followed by the chips, and toss to coat for 5 minutes. Keep the chips moving so they warm evenly and do not catch.

Sauce second: add the tomato sauce and soy sauce after the chips have had their initial toss. Stir just until everything is hot and coated.

Balancing the sauces

Tomato sauce: this brings sweetness and tang, while the soy sauce adds savoury depth. The recipe does not give amounts, so start modestly and add more to suit the quantity of chips.

Light and dark soy: using both gives the sauce a layered savoury flavour. Taste before adding extra soy, as it can make the dish salty.

Keeping some crunch

Fresh garnish: add the spring onions and coriander stalks at the end rather than cooking them with the sauce. Their crisp texture contrasts with the warm, coated chips.

Serve promptly: the chips will soften as they sit in the sauce, so bring them to the table as soon as they are heated through.

Serving ideas

Fresh sides: serve the chips alongside a simple salad or sliced vegetables to add a cool, crisp contrast. They also work as a side with grilled or roasted food.

Cheese finish: for a richer version, sprinkle cheese over the hot chips just before serving so it can soften.

Recipe notes & tips

• Have the chips cooked and ready before heating the pan, as the sauce comes together quickly.
• Use a wide pan so you can toss the chips without crushing them.
• Start with a small amount of each sauce, then adjust to taste.
• Add the soy sauces gradually to avoid making the chips too salty.
• Keep the spring onions and coriander stalks for the final garnish.
• Serve straight away for the best contrast between crisp chips and sauce.

Variations

• Add chilli: stir in chilli sauce or chopped fresh chilli with the tomato sauce.
• Make it cheesy: scatter grated cheese over the hot chips just before serving.
• Add garlic: fry a little chopped garlic in the oil before adding the chips.
• Use curry seasoning: add a pinch of curry powder with the sauces for a spiced variation.
• Add vegetables: toss in thinly sliced peppers and cook until just tender before adding the sauces.

Common mistakes to avoid

• Adding too much sauce: the chips can become soggy, so begin with a little and add more only if needed.
• Skipping the initial toss: coat the chips in oil and cook them for 5 minutes before adding the sauces.
• Using cold chips: start with hot, freshly cooked chips so they heat through quickly in the pan.
• Overcooking the garnish: add spring onions and coriander stalks at the end to preserve their crunch.
• Adding soy sauce all at once: pour it in gradually and taste, as the finished dish can become too salty.

How to store

These chips are best eaten straight away, but leftovers can be refrigerated in a covered container for up to 2 days. Reheat in a pan or oven until hot; they will be softer than freshly made.

Frequently asked questions