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Recipe: Peri Peri Masala Chips!

peri peri masala recipes

This mouthwatering recipe is our latest creation and what we think is one of the best recipes combining the warmth of Indian spices and the aromatics of european herbs. All in yummy snack form of french fries. Who’s gonna say no to that? There’s cayenne, paprika, for spice which is balanced with lovely sweetness from cardamom, sugar and sour from pink himalayan salt. Then adding in the herbs and staple garlic / ginger to get our delicious gobsmacking Peri Peri flavour. The chips can be made wet or crispy, it’s up to you. Our recipe below is for a crispy version, which is more convenient to eat.

Peri Peri Masala chips
photo: Pete Birkinshaw

Recipe: Peri Peri Masala chips

Serves: 4


800g Maris Piper Potatoes (use ordinary baking potatoes if you can’t find these)
Oil for deep frying, about 8cm deep
1 tsp paprika
1 tsp cayenne pepper (You can substitute this for a mild chilli powder if you don’t have any)
1/4 tsp Pakistan chilli powder (Optional, if you like it really spicy!)
1/4 tsp pink himalayan salt
1/4 tsp sea salt
1/4 tsp ground cardamom
1 tsp garlic granules
1/4 tsp ginger powder
1 tsp oregano
1/4 tsp sugar

Cooking method:

1. First, cut your potatoes into finger sized chips. You can leave the skin on, and no need to be exact.
2. In a deep saucepan, heat up your oil for frying, about 8cm deep, to 140 degrees C. If you’re not sure of temperature, you can test with one potato chip, at 140C it will float and fry.
3. Using a sieve, lower your finger sized chips into the frying oil for 7-10 minutes, until they’re golden brown and done. Remove and keep on some paper towels to dry. Based on the size of your saucepan, you may need to repeat this step a few times.
4. Mix all your spices.
5. Transfer your chips to a large bowl, then coat them all with the spices while they’re still hot and crispy. Mix and shake until evenly coated. For a wet version of this recipe, you can optionally squeeze on some lemon juice, vinegar, or tomato purée.


That’s it!

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