Masala Chips
Masala Chips
5 from 10 votes
This spicy masala chips recipe is made from simple spices and is ready in less than no time. Addictively good, these masala fries are so easy to make at home. Packed with flavour and spice, spicy chips are the perfect comfort food.
Masala Chips

Ah, Masala Chips! Just hearing the name has me drooling, as I imagine that perfect balance of crunch and flavour. But have you ever wondered how this delightful fusion food came to be? Let’s delve into the history and origin of this mouth-watering snack.

Traditionally, chips, or French fries as they’re known in some parts of the world, are a staple of Western cuisine. However, in the melting pot that is the culinary world, creative chefs began to experiment. They decided to infuse the humble chip with a dash of Indian flavour, and thus, the Masala Chip was born.

The history of Masala Chips is somewhat blurry, as it’s difficult to pin down the exact location or time when this fusion dish first originated. Nevertheless, it’s widely agreed that the innovation likely emerged in urban areas where the fusion of Indian and Western cuisines was commonplace.

As for the recipe itself, I would rate the difficulty of making Masala Chips as a medium. It requires some knowledge of handling spices and deep frying, but it’s certainly not beyond the reach of a home cook willing to experiment.

The beauty of this recipe is in its simplicity. Basic ingredients combined with the right techniques result in a dish that’s high in flavour and texture.

Now, don’t let the thought of frying deter you. Yes, deep frying can be intimidating if you haven’t done it before. But with a little bit of patience and caution, you’ll soon master the art.

I still remember the first time I dropped those potato slices into the hot oil – the sizzling sound, the golden bubbles – it was a sight to behold!

So, are you intrigued enough to try making these Masala Chips yourself? Let me assure you, your efforts will be worth it. Just imagine biting into those perfectly crisp chips coated with a blend of Indian spices.

It’s like a flavour fiesta happening right in your mouth! The contrast of the crunchy exterior with the soft, fluffy potato inside, coupled with the kick of the spices, is pure joy.

Masala Chips are a testament to the magic that happens when two cuisines collide. They are a treat for the taste buds, offering a novel twist to the traditional concept of chips. Whether you’re a seasoned cook or a novice, the journey of making these flavourful bites is worth embarking on.

What Ingredients to Use & Why

Now that you’re brimming with anticipation, let’s talk about the star performers of this culinary show, and our ingredients. Each of these items, chosen with the utmost care, brings its unique contribution to our Masala Chips. Let’s take a closer look.

Chips: Where would we be without these thick slices of potato? These are the canvas on which we will paint our flavours. The choice of potatoes is crucial here.

I recommend a type that’s starchy, like Russet or Yukon Gold, which fry up beautifully, giving us a fluffy interior and a crispy exterior. If you’re looking for an alternative, sweet potatoes can offer an interesting twist, adding their unique sweetness to the spicy masala.

Corn Flour: Here’s the secret to our crispy chips. Corn flour, when fried, creates a wonderful, light, and crispy texture. The contrast between the crunch of the exterior and the soft, fluffy potato inside is something to relish.

However, should you find yourself out of corn flour, a good alternative would be rice flour, which will also yield a delightful crunch.

Gram Flour: This flour adds a hint of nuttiness and gives our chips a beautiful golden colour when fried. It’s a popular ingredient in Indian cooking and pairs wonderfully with the spices we are using.

In case gram flour is hard to come by, you could substitute it with all-purpose flour. The taste will change slightly but it will still work.

Salt: Often underappreciated, salt is like the invisible thread that ties all our flavours together. It elevates the taste of every other ingredient, making sure the spices really shine. In the realm of alternatives, you can try sea salt or even pink Himalayan salt for a touch of gourmet.

Garlic Powder: Ah, the aromatic, earthy flavour of garlic! This ingredient deepens the flavour profile of our chips, adding an extra dimension that keeps your taste buds guessing. If garlic powder is unavailable, you could finely grate some fresh garlic into your batter.

Chilli Powder and Crushed Chillies: These two are our spice warriors, bringing the heat to our chips. They give a delightful kick that contrasts beautifully with the mellow potato. For those of you who like it less spicy, you can reduce the amount used or even opt for a milder chilli powder.

Black Pepper: Not to be overshadowed by the chillies, black pepper brings a warm, spicy flavour to the table. It adds a nice bite and complements the heat from the chillies perfectly. White pepper can be a suitable substitute if you’d like a slightly different flavour.

Tandoori Masala: This spice mix is the heart of our Masala Chips. It brings that authentic Indian flavour, imparting a warm, smoky note. Finding tandoori masala should be quite easy in Indian grocery stores or online, but if you’re in a bind, a combination of garam masala and paprika can come to the rescue.

Now that we’ve given due credit to all our ingredients, it’s time to bring them together in a flavourful medley that is our Masala Chips. It’s like conducting a culinary orchestra, where each ingredient plays its part to create a symphony of flavours. So, let’s pick up our baton and get started!

The Best Potatoes for Making Masala Chips

If there’s one thing I have learned during my culinary journey, it’s that the success of any potato-based dish, including our beloved Masala Chips, depends heavily on the type of potato you use. Believe me, the right kind of potato can be the difference between a good dish and an extraordinary one.

The primary consideration when selecting potatoes for Masala Chips is their starch content. Higher starch potatoes like Russet or Idaho varieties are an excellent choice as they have a light, mealy texture.

When fried, these potatoes yield a crispy exterior and a fluffy interior, creating the perfect bite that makes Masala Chips so irresistible.

Interestingly, the starch content also affects how well the spices and flavours are absorbed. The mealy texture of high-starch potatoes has more surface area for the Masala coating to adhere to, allowing the chips to soak up all those delicious Indian spices we love.

If you’re located outside the U.S., you might not find Russet or Idaho potatoes. In that case, I’d suggest going for Maris Piper or King Edward potatoes if you’re in the UK. For my friends down under in Australia, Sebago potatoes would be a good pick.

In a pinch, if you can’t find any of these varieties, don’t fret. I have used other types of potatoes, and while the texture and taste might vary slightly, the end result is still delicious Masala Chips that you can be proud of. So go ahead, grab those potatoes, and let’s get cooking!

Exploring the Possibility of Sweet Potato Masala Chips

Every now and then, as a chef, I find myself wondering, what if? What if we took a recipe we know and love, and made a little tweak? That’s exactly the question that came to my mind when I thought about our delightful Masala Chips recipe. What if, instead of regular potatoes, we used sweet potatoes?

The idea might sound a bit unconventional, but believe me, the result can be surprisingly delicious! Sweet potatoes have a naturally sweet flavour, and when combined with the spicy Masala, it creates a beautiful blend of sweetness and heat.

The contrast between the two flavours is quite exciting for the palate and makes the Masala Chips a unique treat.

From a texture perspective, sweet potatoes can turn out just as crispy as regular potatoes when fried. The key is to ensure that the sweet potato slices are well-coated with the Masala batter before frying.

Also, be careful not to overcrowd the frying pan, as this can cause the temperature of the oil to drop and your chips to become soggy.

Another bonus? Sweet potatoes are packed with vitamins and fibre, making them a healthier alternative to regular potatoes. They are a rich source of Vitamin A and provide a good amount of Vitamin C, B vitamins, and potassium.

If you’re feeling a bit adventurous and are looking for a twist on the traditional Masala Chips recipe, give sweet potatoes a shot. They bring their unique sweet flavour, a rich nutritional profile, and an interesting variation in colour to your Masala Chips. Go ahead and surprise your taste buds!

Navigating Corn Flour Substitutes for Masala Chips

Every once in a while, as I gather my ingredients to whip up a batch of Masala Chips, I find my kitchen cabinet lacking a key player – corn flour. In times like these, I put on my creative hat and seek out suitable substitutes that would do justice to our scrumptious recipe.

Corn flour is a crucial ingredient in Masala Chips, responsible for their addictive crispiness. However, fret not, because if you can’t find corn flour, there’s an alternative that might just be sitting in your pantry – rice flour.

When I first used rice flour as a substitute, I was pleasantly surprised. It does an excellent job of delivering that crunch we all love. Rice flour, when fried, forms a light, crispy crust around the potato slice, which not only protects the moisture inside but also gives that satisfying crunch when bitten into.

If rice flour also eludes you, consider using all-purpose flour, which is a staple in most kitchens. While the texture won’t be as crispy as with corn or rice flour, it will provide a decent crunch and hold the Masala well.

Remember, the key to a successful dish often lies in the ability to adapt and innovate, making the best use of what’s available. So next time you’re in a corn flour conundrum, don’t let it stand between you and your mouth-watering Masala Chips. Go ahead and experiment!

Unravelling the Role of Gram Flour in Masala Chips

The Masala Chips recipe I hold close to my heart calls for an ingredient that might seem a little out of the ordinary to some – gram flour. This golden-yellow flour, made from ground chickpeas, is a staple in Indian cooking and plays an essential role in lending our Masala Chips their signature taste and texture.

Gram flour brings a slightly nutty flavour to the table, enriching the overall flavour profile of the chips. It also contributes to the colour, resulting in a beautiful golden hue when fried, adding to the visual appeal of the dish.

But what happens if you can’t find gram flour? From my kitchen explorations, I’ve found that all-purpose flour makes a decent substitute. While it lacks the distinct nutty flavour of gram flour, it does an excellent job of forming a batter that clings to the potato slices and fries up nicely.

Alternatively, you can also use chickpea flour, which is essentially the same as gram flour but made from a different variety of chickpeas. It brings a similar taste and texture to the chips.

Keep in mind that, while these substitutes can come close, the unique flavour that gram flour brings to Masala Chips is difficult to replicate fully. So if you do have access to it, I highly recommend sticking to the original recipe. After all, a dish like Masala Chips deserves nothing but the best!

Adjusting the Spice Level in Masala Chips

As a lover of Masala Chips, there’s nothing I appreciate more than the freedom to control the spice level of my homemade batch. One of the best things about cooking at home is the ability to adjust and tailor recipes to my preference, and that certainly extends to the heat factor in these delicious chips.

Masala Chips derive their spicy kick mainly from chilli powder and crushed chillies. To me, this level of heat perfectly balances the other flavours. But I understand that everyone’s palate is different, and you may prefer your chips less or more spicy.

If you’d like your Masala Chips milder, simply reduce the quantity of chilli powder and crushed chillies. You could even leave them out entirely if you prefer.

Trust me, your chips will still be tasty, albeit less spicy. The other spices – garlic powder, black pepper, and tandoori masala – ensure that your chips will still be flavour-packed.

On the flip side, if you’re someone who loves their food fiery hot, by all means, increase the amount of chilli powder and crushed chillies. You could even throw in a dash of cayenne pepper for an extra punch!

But remember, adding more spice also intensifies the flavour, so adjust the other spices as needed to maintain balance.

In the end, the most important thing is that your Masala Chips taste good to you. So don’t be afraid to play around with the spices until you find your perfect blend.

The Secret to Extra Crispy Masala Chips

Ah, the crunch of a perfectly fried Masala Chip. It’s music to my ears and a sensation I strive for every time I make this delicious snack.

Achieving that perfect crunch can sometimes feel like a mystery, but with a few tips and tricks I’ve picked up over the years, you too can master the art of extra crispy Masala Chips.

The first secret to crispiness is in the batter. Both corn flour and gram flour contribute to the chip’s final texture. If you find your chips are lacking that desired crunch, consider increasing the quantity of this flour in your batter.

The starchy composition of these flours when fried forms a crisp outer layer, enclosing the soft potato inside.

Another important factor is the temperature of your frying oil. Too low, and your chips will soak up the oil and turn soggy. Too high, and they’ll burn on the outside before the inside is cooked. I find that maintaining a steady medium-high heat is key.

Finally, overcrowding is no more! Overcrowding the pan lowers the temperature of the oil and results in chips that are more steamed than fried. Give your potato slices enough space to fry properly, and you’ll be rewarded with a delicious crunch.

Remember, patience and practice make perfect. So don’t be disheartened if your first few attempts don’t turn out as crispy as you’d like. Keep these tips in mind, keep experimenting, and soon enough, you’ll be munching on the crispiest Masala Chips ever.

Experimenting with Additional Spices in Masala Chips

When it comes to spicing up Masala Chips, the world of spices is your oyster. As a devoted experimenter in the kitchen, I’ve discovered that trying out different spice combinations can open up a whole new dimension of flavour.

One spice that can be a great addition to the Masala Chips is cumin. This humble spice is a staple in Indian cuisine and can add a warm, earthy flavour to the chips. Just a sprinkle of ground cumin into your batter can take your Masala Chips to new flavour heights.

If you’re a fan of smoky flavours, consider adding a dash of smoked paprika. It brings in a deep, smoky flavour that pairs wonderfully with the spicy kick of the chilli powder and the tangy twist of the tandoori masala.

You could also try adding a bit of turmeric to your Masala Chips batter. Besides its health benefits, turmeric lends a beautiful golden hue to the chips and a subtle earthy taste that adds complexity to the flavour profile.

Another spice that pairs well with our Masala Chips is coriander. Its slight citrusy, nutty flavour complements the spices already in the recipe and brings a refreshing note to the dish.

Experimentation is the key here. So, go ahead, open your spice drawer and let your creativity flow. The beauty of cooking is that there are no fixed rules, so feel free to mix and match until you find your ideal combination.

A Healthier Approach: Baking Masala Chips

In the quest for healthier eating habits, one question that frequently comes up is, “Can I bake the Masala Chips instead of frying them?” As someone who loves to balance flavour and health, I am pleased to say the answer is a resounding “Yes!”

Baking is a fantastic, healthier alternative to frying. By baking your Masala Chips, you significantly reduce the oil content, making them a guilt-free snack that doesn’t compromise on flavour.

To bake Masala Chips, preheat your oven to a high temperature, around 220°C (425°F). Spread your coated potato slices in a single layer on a baking tray lined with parchment paper. To get a crispy finish, lightly brush or spray the chips with a good quality oil before popping them into the oven.

One tip to keep in mind when baking is to turn the chips halfway through. This ensures they get crispy on both sides. Bake for around 20-25 minutes, but do keep an eye on them towards the end. The time may vary based on your oven and the thickness of your potato slices.

One slight difference you might notice is that baked chips may not get as crispy as their fried counterparts. But the difference is minimal, and I guarantee that the fantastic flavours of the Masala will still shine through.

So next time you’re craving Masala Chips but want to keep things on the healthier side, give baking a try. You might just find that you prefer them this way!

Storing and Reheating Masala Chips for Later Enjoyment

We’ve all been there – eyes bigger than our stomachs, and we end up with more Masala Chips than we can eat in one sitting. If you’re like me and hate to waste good food, you might be wondering, “Can Masala Chips be stored for later use?” Absolutely, they can!

After frying (or baking), let your chips cool down completely. Once cooled, transfer them to an airtight container or resealable plastic bag. They can be stored in the refrigerator for about 2-3 days.

A little tip from my kitchen to yours: don’t pile up the chips. Instead, try to lay them flat to maintain their crispiness.

When you’re ready to enjoy your leftover Masala Chips, reheat them in the oven for the best results. Preheat your oven to 180°C (350°F), spread the chips on a baking sheet in a single layer, and bake for about 5-10 minutes until they’re heated through and crispy again.

Storing and reheating your chips properly ensures you can enjoy them just as much the next day. Now, doesn’t that make your Masala Chips even more appealing?

Perfect Pairings: Dips to Serve with Masala Chips

In my culinary adventures, I’ve come to believe that a well-paired dip can elevate a dish from good to utterly irresistible. When it comes to Masala Chips, the robust flavours of the chips provide the perfect canvas for a variety of dips.

One of my favourite dips to pair with Masala Chips is a tangy and refreshing green chutney. The coolness of the mint and the sharpness of the cilantro perfectly balance the heat and spices of the chips, resulting in a flavour explosion in every bite.

If you’re a fan of creamier dips, try serving your Masala Chips with a side of mint raita. Raita is a traditional Indian yoghurt-based dip, often mixed with cucumbers, onions, and a pinch of spices. Its creaminess and cooling effect provide a beautiful contrast to the spicy, crispy Masala Chips.

For a more adventurous pairing, how about a sweet mango chutney? The sweetness and tanginess of the chutney make for a delightful contrast with the spicy and savoury chips. Trust me; it’s a flavour combo worth trying!

Last but not least, a simple ketchup or tangy barbecue sauce can never go wrong. It’s a classic choice that always hits the spot.

Choosing the perfect dip can truly enhance your Masala Chips experience. So next time you whip up a batch, get adventurous with your dips. Your taste buds will thank you!

Check Out These Other Recipes

As I munched on my Masala Chips, I couldn’t help but dream about the other delights I could be whipping up in the kitchen. You know, the aromatic Masala Fish that always reminds me of those exotic markets with their riot of colours and fragrances.

The flaky fish is subtly infused with a variety of aromatic spices; turmeric, cumin, and garam masala, turning each bite into a delightful sensory experience.

Then, there’s the Masala Omelette, which is like a warm, comforting hug on a plate. Its fluffy eggs, are a perfect canvas for the assortment of spices and a sprinkle of coriander, a great companion to a thick slice of buttered toast. I can already taste the zing of the spices dancing on my tongue.

But what about the nights when you crave something heartier? Well, then I turn to the ever-faithful French Fries. But these aren’t just any fries, they’re perfectly crispy, golden potatoes that are just begging to be dipped in a creamy, tangy ketchup.

A dish that is so simple yet has the power to take any meal to a whole new level.

And let’s not forget Keema Rice. This robust dish of beautifully seasoned minced meat paired with fragrant basmati rice is just the hearty, comforting meal you need on a cold night. The rich spices mingling with the tender meat and the fluffy rice is enough to make anyone’s mouth water.

Last, but certainly not least, is the Garlic Paratha. There’s just something about this flaky flatbread, speckled with golden garlic pieces, that keeps me coming back for more. A side dish that can hold its own, adding a touch of indulgence to any meal.

Each of these dishes shares a bond with our beloved Masala Chips, be it in the use of spices or the way they can transform any meal into an unforgettable experience. And I’m sure you’ll fall in love with them, just as I have.

Don’t forget to leave a comment and let me know which recipes you’ve tried and loved. Remember, the kitchen is a place of adventure and joy, and I can’t wait for you to embark on this culinary journey with me.

Masala Chips

Masala Chips

by Nabeela Kauser
This spicy masala chips recipe is made from simple spices and is ready in less than no time. Addictively good, these masala fries are so easy to make at home.
5 from 10 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetiser, Appetizer
Cuisine Indian
Servings 4
Calories 289 kcal


  • 400 g Chips
  • 50 ml Water
  • 1 tbsp Corn Flour
  • 2 tbsp Gram Flour
  • 1 tsp Salt
  • ½ tsp Garlic Powder
  • ½ tsp Chilli Powder
  • 1 tsp Black Pepper
  • ½ tsp Crushed Chillies
  • 1 tsp Tandoori Masala


  • In a large bowl whisk until all the ingredients are well combined
  • Peel the potatoes into thick slices before adding into the batter and evenly coating each chip
  • Heat up a large pot of oil until hot then add in the chips – if the batter gets too runny add in more gram flour
  • Allow the chips to cook for 2 minutes undisturbed then gently break the chips apart before cooking for a further 5 minutes
  • Serve alongside green chutney and enjoy!



Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 289kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 5gSodium: 1196mgPotassium: 493mgFibre: 5gSugar: 1gVitamin A: 153IUVitamin C: 6mgCalcium: 17mgIron: 2mg
Keyword Cooking, Food, Kids Snacks, Potato, Ramadan, Recipe, Snack
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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1 year ago

5 stars
Absolutely delicious, I coated the fish in the batter too, oh my goodness, insanely good!!! Thank you, Nabeela x


Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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