Slap Chips
South African Soft Fries
A beloved South African street food, 'slap chips' are thick-cut potatoes fried until tender and soft, then generously seasoned with salt and doused in vinegar. They are intentionally not crispy, offering a unique, yielding texture.
🧂 Ingredients
- 1kg Potatoes(Choose starchy potatoes like Russets or King Edwards for the best texture. Ensure they are washed and scrubbed clean.)
- approx. 1.5-2 liters Neutral cooking oil for frying(Such as vegetable, canola, or sunflower oil. Enough to submerge the chips.)
- generous amount, to taste White vinegar(Standard white distilled vinegar is traditional.)
- to taste Salt(Fine sea salt or table salt.)
👨🍳 Instructions
- 1
Prepare the potatoes: Wash and scrub the potatoes thoroughly. Do not peel them, as the skin adds flavor and texture. Cut each potato lengthwise into thick chips, about 1.5-2 cm (about 3/4 inch) thick. Aim for uniform thickness for even cooking.
⏱️ 10 minutes - 2
Heat the oil: Pour the cooking oil into a deep, heavy-bottomed pot or deep fryer. Heat the oil to 140°C (285°F). Use a thermometer to ensure accuracy. The oil should be hot but not smoking.
⏱️ 10 minutes - 3
First fry: Carefully add a batch of potato chips to the hot oil, ensuring not to overcrowd the pot. Fry for about 10-15 minutes, or until the chips are tender and cooked through but still pale and soft. They should yield easily when pressed gently with a fork. Remove the chips from the oil using a slotted spoon and drain them on a wire rack set over a baking sheet. Let them rest for at least 5 minutes.
⏱️ 15 minutes - 4
Increase oil temperature: While the chips are resting, increase the oil temperature to 180°C (350°F).
⏱️ 5 minutes - 5
Second fry (optional but recommended for texture): Briefly re-fry the chips in batches for 1-2 minutes until they are lightly golden and slightly firmer on the outside, but still soft inside. This step helps to give them a bit more structure without making them crispy. Drain again on the wire rack.
⏱️ 5 minutes - 6
Season and serve: Transfer the hot, drained chips to a serving bowl. Immediately season generously with salt. Then, douse them with white vinegar to taste. The vinegar should be applied while the chips are still hot so it can soak in slightly.
⏱️ 2 minutes
💡 Pro Tips
- ✓'Slap' in Afrikaans refers to the soft, yielding texture of these chips, distinct from crispy fries.
- ✓The key is the double-frying method: the first fry cooks them through at a lower temperature, and the second, brief fry at a higher temperature sets a very light crust while keeping the inside soft.
- ✓These are traditionally served hot and are an essential accompaniment to dishes like Gatsby sandwiches or simply enjoyed on their own.
- ✓Do not overcrowd the fryer; fry in batches to maintain oil temperature and ensure even cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a generous sprinkle of peri-peri powder or a drizzle of peri-peri sauce along with the salt and vinegar.
- Use malt vinegar for a slightly different tang.
- Serve with a side of tomato sauce (ketchup) or monkey gland sauce.