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