Crispy Oven Chips with Red Masala dipping sauce
Crispy Oven Chips with Skin On with Red Masala Dipping Sauce
Recipe by: Daleen van der Merwe
Preparation: 10 minutes
Cooking: 45 minutes
1 x 750 g McCain Crispy Oven Chips with Skin On Sea Salt & Black Pepper Flavour
For the red masala
4 dried red chillies, deseeded
2 tbsp water
1 tbsp oil
1 clove garlic, grated
½ t grated fresh ginger
1 t finely chopped celery
1 tbsp finely chopped onion
pinch black pepper
2 pinches salt
½ t vinegar
1 t tomato paste
½ t brown sugar
¼ cup mayonnaise
¼ cup yoghurt
chopped fresh coriander leaves, to garnish
Preheat the oven to 220 °C.
Spread the frozen McCain Chips evenly in a single layer on a baking tray.
Bake for 10 – 12 minutes, turning occasionally until crispy and light golden in colour.
Serve immediately with the Red masala dipping sauce.
Set the Air Fryer to 200˚C
Spread McCain Crispy Oven Chips in the air fryer basket
Air-fry for 12-15 minutes, shaking the basket halfway through the cooking time
Soak the chillies in boiling water for 30 minutes. Drain well.
Processed the chillies and water in a blender to a smooth paste.
Heat the oil in a small pan, add the garlic, ginger, celery and onion and sauté 2 - 3 minutes.
Add the chilli paste, pepper, salt, vinegar, tomato paste and sugar and 1 teaspoon of water, stir well. Sauté for 5 minutes or until thickens.
Scoop out of the pan into a bowl and add the mayonnaise and yoghurt.
Garnish with chopped coriander leaves.