Masala Chips Recipe

Prepare potatoes

Wash and peel the potatoes. Using a mandoline or very sharp knife, slice potatoes into 2–3 mm (about 1/8 inch) thin rounds. If you prefer shoestring chips, slice slightly thinner.

Immediately place the slices in a large bowl of cold water to remove excess surface starch. Swirl and change water once or twice until it runs clearer (about 2–3 minutes).

Blanch and dry: Bring a pot of water to a rolling boil, add 1 tablespoon salt, then add potato slices in batches for 2 minutes to slightly soften (this reduces oil absorption and gives a tender interior). Drain and spread slices in a single layer on clean kitchen towels or paper towels to dry thoroughly (pat dry; moisture reduces crispness). Let rest 10–15 minutes to come to room temperature and dry further.

Heat oil: In a heavy-bottomed deep pan or Dutch oven, pour enough oil to reach 2–3 inches deep. Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a 1/4-inch piece of potato—if it sizzles and rises immediately, oil is ready.

Fry in batches: Fry potato slices in small batches (so they don’t stick together) until golden and crisp, about 3–5 minutes depending on thickness. Stir gently to prevent sticking and to ensure even browning. Use a slotted spoon to remove chips and drain on a wire rack set over a baking sheet or on paper towels. While still hot, sprinkle a pinch of salt over each batch for initial seasoning.

Mix dry masala: In a medium bowl, whisk together cornstarch, chickpea flour, red chili powder, ground cumin, garam masala, chat masala, turmeric, black pepper, sugar, 3/4 teaspoon salt, and dried mango powder until uniform.

Test and adjust: Taste a tiny pinch of the masala (safely) or mix a small amount with a drop of water to check seasoning. Adjust salt, chili, or amchur/lemon powder to preference. Keep mixture nearby for quick tossing.

Coat chips: While chips are still warm (but not dripping oil), place 2–3 handfuls of chips into a large mixing bowl or into a paper bag. Sprinkle about 1 to 1.5 tablespoons of the masala mix over the chips and immediately toss/shake until evenly dusted. Repeat with remaining chips and masala. If you prefer a slightly tackier coating (for the chutney to stick), lightly mist chips with 1 teaspoon water or lemon juice before tossing with masala.

Flavor finish: After coating, transfer chips to a serving bowl. Drizzle the lemon juice evenly over the chips and toss gently so the acid brightens the flavors.

Optional toppings: If using, drizzle 1–2 tablespoons tamarind-date chutney sparingly over the chips for sweet-tangy notes. Sprinkle the finely chopped onion, green chili (if using), and chopped cilantro over the chips. Toss once more lightly so garnishes distribute without making chips soggy.

Serve immediately: Serve the masala chips right away while still crisp. Provide extra chat masala, lemon wedges, and chutney on the side. Leftovers will lose crispness; to re-crisp, spread on a baking tray and reheat at 375°F (190°C) for 5–8 minutes.