Masala chips is a classic Kenyan snack and in fact most chippies have masala chips on the menu.
For me, it’s the perfect way to repurpose leftover chips because to be perfectly honest, I feel like leftover chips kinda turn into nothing.
The thing about masala chips is that there’s no one recipe for the best masala. I tend to think mine is the best but some people will argue that it isn’t. All the same give it a whirl, you won’t regret it
Serves 4
1 medium onion finely diced
2 cloves of garlic, crushed
1 tbs curry powder
1/2 tsp cayenne pepper
2 large tomatoes , pureéd
1 tbs tomato paste
Cooking oil
1/4 cup chopped coriander
Salt to taste
500grams chips
Heat some oil in a frying pan on medium heat for about 5 minutes then add the onion and garlic.
Let this sweat for 5 minutes or until the onions are soft. Next, add your spices to the mix and cook on a low heat for 3 minutes.
Finally add the puréed tomatoes and tomato paste and mix well. Let it simmer on a low heat for 5 minutes then turn off the heat. If the sauce looks like it’s reducing too much, you can add a little bit of water.
Add the chips and chopped coriander to the sauce and gently mix until all the chips are coated in the sauce. Let them warm through for a couple of minutes and it's ready to serve.