Masala Chips with mayo and ketchup

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Masala chips are an extremely flavoursome take on the humble chip. They are coated in a saucy mixture of tomato, cumin and chilli powder and make a perfect side dish or snack.

The recipe uses oven chips (fries if you are in the US) to make this into a quicker and lighter snack. And since you are making this at home, you can control the amount of heat you want in the dish.

What can I serve them with?

These chips can be served as a tasty snack whenever the mood takes you. Or you can serve them as a side dish instead of plain old boring chips. They go really well instead of rice with a curry. However, you might want to serve them with milder dishes or things that have a complementary flavour so you don’t have any conflicting tastes. A few good ideas are:

Of course, you also need something to drip those delicious masala chips into! Mayo and ketchup are great options, or you can add more spice with some sriracha/chilli sauce.

Masala Chips on a slate board

What kind of chips should I use?

You can use any kind of chips that you want for these masala chips, both thick-cut chips or thin French fries work well.

Oven chips are great because it makes the dish super quick to pull together and you can have them ready on hand whenever you have a craving. They are also a little lighter on calories and fat than deep-fried chips. However, if you have the time you can’t beat the taste of homemade chips!

Masala Chips with mayo and ketchup

Can I make them in advance?

Chips that have been cooled and reheated will be much soggier in texture so are best eaten fresh. However, you can make the tomato sauce for these fries in advance. Allow to cool and store for up to 3 days in the fridge, covered. You can also freeze the sauce for up to 3 months, perfect if you want to have a tasty and easy snack ready to go whenever you have a craving!

When preparing the chips with premade sauce, cook them for a few minutes less than the package instructions, then pour over the sauce and toss the fries through it to coat and return to the oven for a further 5 minutes.


For a full list of ingredients with weights and measurements jump to the printable recipe card.

Masala Chips ingredients
  • Oven chips/fries – you can use homemade if you prefer
  • Onion, finely diced
  • Garlic, finely chopped or crushed
  • Ginger paste
  • Cumin
  • Chilli powder
  • Passata (similar to tomato puree in the US)

To Garnish

  • Chopped coriander leaves
  • Sliced spring onion
  • Lime wedges

How to make it

For more detailed recipe steps with tips jump to the printable recipe card.

Recipe Steps
  1. Bake the chips according to the package instructions.
  2. Saute the onion in a large frying pan/skillet.
  3. When the onion is softened, add the garlic and ginger and cook for a further minute.
  4. Add the cumin and chilli powder and cook for 30 seconds or so, until fragrant.
  5. Add the passata and simmer until reduced and thickened.
  6. Toss the baked chips in the tomato sauce until coated. Serve with the garnish.

Looking for more great snack recipes? Try:

Products that work well for this recipe:

Magnetic Spice Rack – Set of 12

Organise your spices with this magnetic rack! – Stick to the fridge or the provided plate – Rotating design with sift/pour holes

2 in 1 Garlic Press

Can be used to mince, crush or slice garlic. Food Grade Stainless Steel with Non-Slip Handle

Herb Keepers

It’ll keep what’s left of your bunch perky for longer – perfect for the fridge door!

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Masala Chips with mayo and ketchup

Masala Chips

  • Author: caroline
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Diet: Vegan


Masala chips are an extremely flavoursome upgrade to the humble chip. They are coated in a saucy mixture of tomato, cumin and chilli powder.

The default recipe serves 2.


  • 200g / 7oz frozen oven chips/fries
  • 1 tbsp vegetable oil
  • 1/2 onion, finely diced
  • 1 garlic clove, crushed or finely chopped (see note 1)
  • 1 tsp ginger paste
  • 1 tsp cumin
  • 1/2 tsp chilli powder (see note 2)
  • 200g / 7oz passata (similar to tomato puree if you are in the US)

To serve:

  • Lime wedges
  • Chopped coriander
  • Spring onion, sliced


  1. Bake the chips according to the package instructions. (see note 3)
  2. While the chips are in the oven, heat the oil in a large frying pan or skillet over medium-high heat. Add the onion and cook for around 5 minutes, until softened.
  3. Add the garlic and ginger and cook for a further minute then add the cumin and chilli powder and stir together for another 30 seconds until the spices release their fragrance.
  4. Tip the passata into the pan and season well. Bring to a simmer and cook for around 5 minutes until the sauce has reduced and thickened.
  5. Add the cooked chips to the pan and stir everything together until the chips are fully coated.
  6. Serve scattered with the coriander and spring onion and with the lime wedges place around the chips.


  1. You can alternatively use a garlic ginger paste
  2. If you like a lot of heat then increase the amount of chilli powder. Alternatively, if you want a milder taste then use a mild chilli powder or you can swap for sweet paprika.
  3. For best results place a wire rack on top of a baking tray and place the chips on top to bake. This will help them heat more evenly.
  4. Cooked chips are best eaten fresh, but you can make the tomato sauce in advance. Store in the fridge for up to 3 days or the freezer for up to 3 months. To use pre-made sauce, cook the chips for a few minutes less than the package instructions then toss the sauce through the fries before returning to the oven to finish baking.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Oven / Hob / Stove
  • Cuisine: Indian


  • Serving Size: 1
  • Calories: 275
  • Fat: 11g
  • Carbohydrates: 38g
  • Protein: 5g

Keywords: chips, fries, snack, Indian, side, spicy, hot, easy, quick

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