Slap Tjips (pronounced "Sl - Up - Chips) aka South African French Fries.
But not quite French Fries at all. Slap Tjips are thicker than French Fries and are cooked at much lower temperatures for a longer time. Slap Tjips are also not as crispy as French Fries, they slightly crispy on the outside and soft and fluffy on the inside.
Today we will be sharing a step by step guide on "How To Make South African Slap Chips".
1. Peel the potato
You can use a sharpened knife or a potato peeler.
2. Slice the potato approximately 1cm think
You don't really need a special tool for cutting potatoes, simply use a cutting board and a sharp knife. To achieve Slap Chip status you should slice the potato chip at least 1cm by 1cm think.
3. Soak in water or vinegar for 5 to 10 minutes
Soak the cut potato chips in water for approximately 5 - 10 minutes. This will help remove the starch from the potatoes and prevent them from sticking in the fry pan.
Be sure to pat dry them before placing them in the pot otherwise there will be a morse lots of oil splatter.
4. Fry the cut potatoes
Drop a chip in the oil to check the oil temperature. If it starts bubbling its ready and you can start frying the rest of you potato chips.
5. Place fried chips in a container for approximately 2 minutes.
Once the chips are cooked, drain as much of the oil as you can.Place the fried chips in a closed container for about 2 minutes. The chips will become nice a slap ("soft").
Season with salt and vinegar , add a little tomato sauce (Ketchup) for the kids and put it on some warm bread. Enjoy!
P.S If you like the heat add a little Masala (chilli powder) too.
- 1 kg Russet potatoes (any potatoes that are good for chips), skin on and thickly sliced
- Salt and Vinegar for taste
The best potatoes for these South African Slap Chips are Russet Potatoes. They have a low moisture content and a high starch content. These potatoes makes the best chips.