Crispy Indian masala chips that can be made either in the oven or air-fried! These irresistible Indian chips are so good and easy that I bet you won’t have any leftovers!
Ingredients and Substitutions
- Potatoes: Use any kind that you like best. You can even use frozen chips.
- Garlic powder: Use fresh minced garlic if needed.
- Ginger powder: Brings warm, aromatic notes
- Swap with fresh grated ginger if desired.
- (Kashmiri) chilli powder: You can also use regular chilli powder (cayenne pepper).
- Turmeric: Just a pinch is enough for this strong spice!
- Garam masala: A blend of warming spices
- If you can’t find garam masala, sub 1 teaspoon of garam masala with ½ teaspoon cumin and ½ teaspoon coriander.
- Salt: Our natural flavor enhancer.
- Black pepper: Adds a subtle spicy kick.
- Vegetable oil: Helps sauté the spices and make the sauce; use any neutral oil like canola or sunflower.
- Tomato passata: You can also substitute with canned chopped tomatoes or even tomato ketchup.
And for the optional garnish:
- Fresh Coriander: Adds a fresh finish; you can use spring onion instead if you don’t like coriander.
- Chaat masala: A tangy, salty spice blend for topping; skip if unavailable.
How to Make Masala Chips
Prep the Potatoes: Wash, dry, and slice the potatoes into thick chunky chips. Pat them dry again with a clean kitchen towel to remove moisture, which helps them crisp up.
Bake or Air Fry: Arrange the chips in a single layer on a baking sheet or the air fryer basket. If you prefer, you can also deep fry them.
- Oven Chips: Bake at 375°F (190°C) for 25 minutes, then increase to 425°F (210°C) and bake for another 15-20 minutes until crispy.
- Air Fryer Chips: Air fry at 380°F (195°C) for 15 minutes, shake the basket, then cook for another 7-12 minutes, adding extra time in 1-2 minute intervals if needed.
Make the Sauce: Heat oil, quickly stir in spices, and cook for 30-60 seconds. Always use low heat in this step since the spices burn quickly.
Once the spices start to darken, immediately add the tomato passata. Simmer to thicken for about 2 minutes, then let the sauce cool.
Coat and Serve: Toss the cooked chips in the masala sauce, then mix to coat. Garnish with coriander and chaat masala. Enjoy your masala chips!
Top Tips
- Dry the potatoes well: Both before and after cutting, dry your potatoes thoroughly to remove moisture and ensure crispy chips.
- Don’t overcrowd: Whether baking or air frying, keep chips in a single layer, leaving space in between the chips for the best crispiness.
- Watch the spices: Stir fry the spices quickly on low heat to release their aroma but avoid burning them. They can burn quite quickly since we are using spice powders here, so keep an eye out!
- Let the sauce cool down: If the sauce is still hot, this will cause the chips to get soggy when mixed with the sauce.
- This is why you want to start making the sauce right after you cook the chips so you have time to let it cool.
Serving Suggestions
With spicy dips: If you love spicy food, I suggest pairing this with my tandoori sauce, sambal mayo, Calabrian chili mayo, or harissa mayo!
With milder dips: For a smoky pairing, try my BBQ mayo or my smoked paprika mayo. For a fresher pairing, dip your masala chips in this citrus aioli or yuzu aioli!
As a side dish: Make it a complete meal by pairing your Indian chips with an avocado bagel sandwich, hummus bagel, coronation ‘chicken’ sandwich, or some tandoori roasted veggies!
Storage and Meal Prep Instructions
Although it is not ideal, you can store leftover potato chips in an airtight container in the fridge for up to 3 days. Three options to reheat:
- Reheat in a frying pan on medium heat for 3-5 minutes.
- Place in a preheated 400°F (200°C) oven for 5-10 minutes.
- Cook in the air fryer at 350°F (175°C) for 3-5 minutes.
FAQ
Want More Potatoes and/or Indian Recipes?
For more potato recipes, try my gochujang French fries, or my Korean loaded fries. If you like crispier French fries without any sauce, try my masala fries or my adobo fries.
For another Indian recipe, try my tandoori sauce pasta!
Easy Indian Masala Chips (Baked or Air Fried)
Ingredients
- 2-3 large potatoes (around 1 pound, or 450 grams)
Masala Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teaspoon kashmiri chili powder sub with regular chili powder
- ⅛ teaspoon turmeric
- 1 teaspoon garam masala sub with 1/2 teaspoon cumin + 1/2 teaspoon coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
Masala Sauce
- 1 Tablespoon vegetable oil
- ½ cup tomato passata sub with canned chopped tomatoes (see notes below)
For Serving (optional)
- 3 sprigs coriander chopped
- ½ teaspoon chaat masala to sprinkle on top
Instructions
Part 1: Prep the Potatoes
- Preheat the oven to 190°C (375°F) or set aside your air fryer.
- Rinse the potatoes well and pat them dry. Keep the skin on and slice into 1.5 centimeters (0.6 inch) discs, then cut each disc into chips.2-3 large potatoes
- Lay the chips on a clean kitchen towel, wrap them up, and press gently to absorb moisture. This helps them get crispier, as freshly cut potatoes release water.
Part 2: Bake or Air Fry the Chips
2a: Oven-Baked Chips
- Place the chips on a parchment-lined baking sheet in a single layer, ensuring they aren’t touching. (And no, you don't need any oil here but feel free to spray with a bit of oil)
- Cook at 190°C (375°F) for 25 minutes. Increase the heat to 210°C (425°F) and bake for another 15-20 minutes, watching closely to prevent burning.
2b: Air-Fried Chips
- Lay the chips in a single layer in the air fryer basket. Avoid overcrowding and work in batches if needed. Air fry at 195°C (380°F) for 15 minutes. Shake the basket, then cook for another 7-12 minutes until golden and crisp. For extra crunch, add 1-2 minute intervals as needed.(And no, you don't need any oil here but feel free to spray with a bit of oil)
Part 3: Prepare the Sauce and Enjoy!
- While waiting for the chips to cook, combine all the ingredients for the masala seasoning in a small bowl.½ teaspoon garlic powder, ½ teaspoon ginger powder, ½ teaspoon kashmiri chili powder, ⅛ teaspoon turmeric, 1 teaspoon garam masala, ½ teaspoon salt, ¼ teaspoon black pepper
- Then make sure that you have measured out your tomato passata so we can go to the next step, without risking burning your masala spices.
- To a hot pan, add your vegetable oil, followed by the masala seasoning you have prepared in the previous step. Stir fry for 30-60 seconds on low heat, stirring constantly to prevent the spices from burning. Act quickly here and use low heat since these spices burn really quickly!1 Tablespoon vegetable oil
- Then add your tomato passata, stir to combine, and let the sauce simmer for 1-2 minutes until it reduces, stirring occasionally. Then turn the heat off and let the sauce cool down, until your chips are done.1/2 cup tomato passata
- Once the chips are done and your masala sauce has cooled down, pour your cooked chips into the pan containing the masala sauce. Stir to coat well.
- (Optional) Sprinkle the coriander and chaat masala on top. Enjoy while still hot!3 sprigs coriander, 1/2 teaspoon chaat masala
Notes
- If you are using canned tomato blocks, please crush the larger tomato chunks. Simply press with the back of a fork to do this.
- Do NOT use freshly chopped tomatoes as they are not juicy enough.
- Check out the post above for top tips, step-by-step process shots, ingredient substitutions, serving suggestions, storage notes, FAQ, and other useful info!
