Often in our home it’s chips in the air-fryer, the healthy. But every once in a while my family requests some comforting deep-fried chips, South African Slap Chips. Slap meaning soft.
If you don’t know what Slap Chips is then you can’t be South African. These are chips that are slightly crispy on the outside and soft on the inside. They are also slightly thicker than french fries. Give it a good sprinkle of salt and vinegar (which is the key to getting them all soft and floppy) and add whatever else you please. Just salt and vinegar on it’s own is enough.
The best potatoes for these chips are russet potatoes, they have a low moisture content and a high starch content. These potatoes makes the best chips, crisp on the outside and soft on the inside. Once such potato here in SA is the Up To Date potatoes.
I learnt to make these chips from my mum. She always soaked them in water to get rid of the starch, microwaved them for 5 minutes and then fried them in hot oil. I do not use a thermometer to test temperature of the oil because I do it the old-fashioned way. When I drop my chips in the oil and it starts bubbling happily…haha, then I know my oil is ready. If you are using a thermometer the temperature should be around 190 degrees Celsius. When the chips are cooked they will start surfacing to the top. It takes about 5 minutes to cook.
Once the chips are cooked remove them with a slotted spoon, drain as much oil as you can. Pop them onto paper towels and dab the excess oil with the paper towels and keep them closed. This is where condensation takes place and the chips become limp. Season with salt and vinegar. I normally add a sprinkle of chilli powder to it and my kids love it with loads of tomato sauce. You an add some crushed chilli too, if you can take the heat.
These chips never disappoint and if you’re having a bad day then try some of these chips. Will definitely lift your spirits.
More Potato Recipes to try:
South African Slap Chips
- 5 medium potatoes
- vegetable oil for frying, about 2 cups
- Peel potatoes and slice them into 1cm sticks. Cut the potatoes vertically into 4 pieces and then vertically into sticks again
- Place them in a bowl and cover them with water. Allow them to soak for 5 minutes
- Drain the water and place them in a microwave safe plate. Spread them out and microwave for 5 minutes
- Heat the oil, on medium heat, until hot
- Cook the chips in 2 batches. It will take about 5 minutes to cook, may start to brown a little on the edges and will surface to the top. They shouldn't brown too quickly or the insides won't be cooked. Remove with a slotted spoon
- Place them between paper towels and dab the excess oil, keeping it closed. The moisture will allow the chips to soften
- Sprinkle some salt over and a dash of vinegar. Mix well and enjoy
- If the chips are browning too soon you can reduce the temperature a little