Cook the chips: Cook the frozen chips according to the package instructions until golden and crispy. Set aside.
Sauté the vegetables: Heat the oil in a large frying pan over medium heat. Add the diced red onion, green pepper and sliced chillies. Cook for 3–5 minutes until softened.
Add the garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
Make the spicy sauce: Add the tomato paste, paprika, chilli powder and salt. Stir well, then gradually add the water to create a thick sauce. Simmer for 2–3 minutes.
Coat the chips: Add the cooked chips to the pan and toss gently until evenly coated in the spicy sauce.
Add the toppings: Transfer the chips to an ovenproof dish. Sprinkle with grated cheese and sliced jalapeños.
Melt the cheese: Place under a hot grill for a few minutes until the cheese is melted and bubbling. Watch carefully to prevent burning.
Prepare the dipping sauce: Mix the mayonnaise, tomato sauce, sweet chilli sauce and optional hot sauce in a small bowl until smooth.
Serve: Serve the spicy loaded masala chips immediately with the creamy dipping sauce on the side.
