South African Slap Chips

South African Slap Chips

Often in our home, it’s chips made in the air fryer because, well, that’s the healthier option. But every once in a while, my family asks for something a little more comforting: proper deep-fried South African Slap Chips.

And yes, “slap” means soft. These are not your average crispy French fries. South African slap chips are slightly crisp on the outside, soft and fluffy on the inside, and usually a little thicker than traditional French fries.

If you don’t know what slap chips are, then I have to question whether you can really call yourself South African. Okay, maybe that’s a little dramatic, but these chips are such a part of our food culture that most South Africans know exactly what I’m talking about.

They aren’t quite French fries, although they are certainly close. Both are made with potatoes and both are fried, but the texture is what sets slap chips apart.

The secret is in what happens after they are cooked. Give them a generous sprinkle of salt and vinegar, close them up and let them steam a little. That’s what gives you those soft, floppy chips that we love.

You can add whatever seasoning you like, but honestly, salt and vinegar is sometimes all you need.

Best Potatoes for South African Slap Chips

The best potatoes for South African Slap Chips are potatoes with a high starch content and relatively low moisture. Russet potatoes work particularly well because they give you that lovely combination of a slightly crisp exterior and soft, fluffy centre.

Here in South Africa, Up To Date potatoes are one variety that works well for making chips.

I learnt to make these chips from my mum. Her method was simple. She always soaked the potatoes in water to remove some of the starch, microwaved them for about 5 minutes and then fried them in hot oil.

I still use a version of her method today. I also don’t use a thermometer to test the temperature of my oil because I do it the old-fashioned way. When I drop the chips into the oil and it starts bubbling happily…haha, then I know we’re ready to go.

If you prefer using a thermometer, the oil should be around 190°C. When the chips are cooked, they will start floating to the surface. They take about 5 minutes to cook, depending on the size and thickness of your chips.

You can also read more about testing the temperature of cooking oil if you need a few extra tips.

How to Get Those Soft, Floppy Chips

Once the chips are cooked, remove them from the oil with a slotted spoon and drain off as much excess oil as possible. Transfer them to a plate lined with paper towels and gently dab away any remaining oil.

Then comes the important part. Keep the chips covered.

As the hot chips sit together, condensation forms and they become soft and limp. And that is exactly what we want. This is what makes South African Slap Chips different from the crisp French fries you may be used to.

Now it’s time for the seasoning. A generous sprinkle of salt and a splash of vinegar are essential for me. I also like adding a little chilli powder for extra flavour.

My kids, however, prefer theirs with loads of tomato sauce. You can also add some crushed chilli if you enjoy a little extra heat.

There is something incredibly comforting about a big portion of slap chips. They remind me of home, family and those simple meals where nobody is counting calories or worrying about whether something is the healthiest option.

These chips never disappoint. And if you’re having a really bad day, try making a batch of these. I’m not saying they will solve all your problems, but sitting down with a plate of hot, salty, vinegary chips certainly can’t hurt. They will definitely lift your spirits a little.

More Potato Recipes to Try

Creamy Potato Bake

Creamy Garlic Mashed Potatoes

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