Now, Masala Chips are technically only acceptable and authentic if you make them with homemade, hand-cut fries,  and I do recommend you try it that way at least once. But I did start by saying weeknights should be easy, so here’s the best part: you can skip the oil-splatter drama and just air-fry your fries. No one’s judging. In fact, I highly recommend it if you’re short on time (or patience). At its core, this dish is pure East African comfort, a chip stir-fry where golden, crispy fries tumble into a lively, aromatic masala sauce that’s as bold and vibrant as a teenager in love.

Just be sure to use thick-cut fries or wedges, because those, shoestring fries can’t handle all that saucy masala goodness.  Will it taste like you’re sitting in your mum’s kitchen in Kenya? Maybe not. But your mum also didn’t have throw blankets on the sofa and White Lotus on Netflix queued up, so let’s call it a fair trade and say, modern problems have delicious solutions.

When I think of this Kenyan masala chips recipe, it takes me right back home. It reminds me of my life as a student boarder, in Nairobi, days filled with running between classes and riding the Matatus blasting homegrown music, afterschool hangouts with my girlfriends, friendships that have lasted a lifetime, and the promise of snacks not normally served to a boarder just beyond the gated homes. I’d often head over to my friend Tinu’s flat after class, where we would flop onto her fancy sofa, forks in hand, scooping into sitaphal and watching TV like we owned the afternoon. Those carefree moments are stitched into my memory as vividly as the taste of perfectly spiced masala chips.

I always seemed to live within walking distance of either a cluster of neighborhood kiosks or, a stone’s throw away from a fast-food joint called Slush or the slightly fancier Exotica Restaurant, both local legends in their own right, serving up Indo-African comfort food that fuelled more than a few teenage escapades.

If you grew up in Nairobi in the late ’90s, you’ll remember Exotica Restutant or Slush, they were quite the spots for quiet rendezvous, the kind your folks didn’t know about, but your friends could find you if needed, that classic “let’s hang out and maybe have a date” kind of place. Slush was known for their vegetarian menu of Indian–East African fusion: bhajiyas, dosas, samosas, juices, and of course, their unforgettable masala chips.  

And if you have been following me for a while now, you already know I am Tanzanian through and through, and I love sharing recipes from home with you, home is anywhere from Uganda, Kenya, Tanzania to the archipelago of Zanzibar. From samosas and maru bhajiyas to pilau, mandazis, and Zanzibari mix, these dishes are the ones I serve at home, and it has been a joy watching so many of you fall in love with them too. Masala chips or chips masala is right up there with the best of them.

A Bite of History:

Kenya’s beloved masala chips didn’t just appear one day in a Nairobi tuck shop, they are a delicious snapshot of our cultural history, shaped by both colonial legacy and South Asian migration.

Masala chips (or chips masala, depending on what you grew up calling them) are the perfect marriage of two worlds. Let’s start with the “chips.” If that word feels a bit British, it’s because it is. The British colonized Kenya from the late 19th century until independence in 1963, and like many Commonwealth countries, chips became a staple, and the “masala,” in the chips comes from the spicy base or sauce a nod to the Indian community that has shaped so much of East African coastal and urban cuisine since the early 20th century when in the early 1900s, thousands of Indian workers migrated to Kenya, many of them helping to build the East African Railway that would connect the coast to the interior. spices like cumin, coriander, turmeric, chilies, garlic, and ginger found their way into local cooking pots and stayed, creating this dish where cultures collide on a plate.

You will see that Indian influence all over Eastern African cuisine: chapati and samosas are practically national dishes at this point. Masala chips are just one more delicious fusion, the kind of dish that bridges cultures and generations. Bold, spicy, tangy, and the sauce is thick and clingy, never shy on chili, and always better with a cold Coke or a glass of fresh juice.

Every home or restaurant has its own twist. Some go heavy on the ketchup; others toss in julienned onions and bell peppers. And if you’re wondering whether it’s masala chips or chips masala, the answer depends on where you’re eating them. In Kenya, it’s all about chips masala. Head a little further south to Tanzania, and you’ll hear it called chipsi masala often served with kuku (grilled chicken), just different names for the same fiery favorite. 

This recipe is my tribute to East African BBQ spots, the tuck shops and every little Slush-style corner of joy where we gathered for a first date, snack, and live a little.

Whether you’re far from Kenya or just craving something spicy and nostalgic, this one’s for you.

Ingredients:

• 500g hand-cut homemade potato fries (2 large Russet potatoes) or frozen potato fries (baked, air-fried, or deep-fried)
• 2 tablespoons cornstarch to coat homemade fries
• 3 tablespoons oil
• 1 medium onion, finely chopped
• 1 tablespoon garlic paste (about 4 cloves)
• 1 teaspoon Thai hot pepper paste
• 1 cup crushed tomatoes or passata(less if you have less fries)
• 1 tablespoon tomato paste
• 3 tablespoons tomato ketchup
• 1 teaspoon red chili powder (adjust to taste)
• ½ teaspoon turmeric powder
• ½ teaspoon black pepper powder
• 1 teaspoon salt (or to taste)
• 1 teaspoon white vinegar (optional)
• 1 teaspoon garam masala
• ½ lemon, juiced
• ¼ cup water (to loosen sauce)
• Fresh cilantro, finely chopped (for garnish)

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Instructions:

For homemade fries:

1. Soak the cut potatoes in plenty of cold water for 30 minutes.
   
2. Drain and dry thoroughly using a salad spinner or by patting with a clean kitchen towel.
   
3. Toss the potatoes with cornstarch to coat evenly, then place on a wire rack to dry until a white film forms.
   
4. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Use a clip-on thermometer and heat oil to 325°F (163°C).
   
5. Fry the potatoes in batches for 4 minutes. Remove with a slotted spoon and transfer to a baking sheet lined with a wire rack. The fries will be cooked inside but not yet golden.
   
6. When ready to serve, fry the potatoes again at 375°F (191°C) until golden and crisp, about 4–5 minutes.
   
7. Transfer to a large bowl and sprinkle salt on the hot fries.

For air fryer fries:

1. Preheat your air fryer following the instructions on your frozen fries package.
   
2. Spread fries in a single layer in the air fryer basket, spray or lightly brush with oil if needed.
   
3. Cook until golden and crisp. (Pro tip: Use thick-cut fries or wedges—they hold up best to the saucy masala.)

Prepare the Masala Sauce:

1. Heat oil in a pan over medium heat.
   
2. Sauté the onions until translucent.
   
3. Add garlic paste and Thai hot pepper paste if using, and cook until fragrant.
   
4. Stir in crushed tomatoes, tomato paste, and ketchup. 
   
5. Add red chili powder, turmeric, black pepper powder, and salt.
   
6. Cook for 3–5 minutes to let the spices bloom and until the sauce has thickened and deep red.
   
7. Add garam masala.
   
8. Add water only if needed to to loosen the sauce
   
9. Squeeze in lemon juice 
   
10. Toss the hot fries into the masala sauce and gently coat evenly.
    
11. Garnish with chopped cilantro and serve immediately.
    
    

Watch me make it here:

NOTES:

Fries: Thick-cut or wedge fries work best—they hold the sauce without getting soggy too fast.

Cooking method: Air-frying is a fantastic shortcut if you want crispy fries without the mess of deep-frying.

Spice level: Adjust the chili powder, add chilli sauce and crushed chili flakes to suit your heat tolerance.

Sauce consistency: If the masala feels too thick, add a splash of water to loosen it up. Too thin? Let it simmer a little longer.

Serving: Best enjoyed hot and fresh—masala chips can get soggy if left standing too long.

500g of hand-cut homemade fries equals:

About 3 to 3½ cups of raw fries (depending on how thick you cut them)

Roughly 2 large Russet potatoes (each large Russet weighing around 250g)

So if you’re using large Russet potatoes, 2 should give you close to 500g once peeled and cut into fries. If your potatoes are medium or small, you might need 3 or more.

Did you make it? Did you lick the masala off your fingers and wonder why you ever bothered with plain fries? Same. Tag me if you try this recipe, bonus points if you’ve got your own twist on the sauce.