South African Slap Chips

Slap chips? These are chips that are slightly crispy on the outside and soft on the inside. They are also slightly thicker than french fries.

I do not use a thermometer to test temperature of the oil because I do it the old-fashioned way. When I drop the chips in the oil and it starts bubbling, then I know the oil is ready.


5 medium potatoes

vegetable oil for frying, about 2 cups




  1. Peel potatoes and slice them into 1cm sticks. Cut the potatoes vertically into 4 pieces and then vertically into sticks again

  2. Place them in a bowl and cover them with water. Allow them to soak for 5 minutes.

  3. Drain the water and place them in a microwave safe plate. Spread them out and microwave for 5 minutes.

  4. Heat the oil, on medium heat, until hot.

  5. 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.

  6. Place them between paper towels and dab the excess oil, keeping it closed. The moisture will allow the chips to soften.

  7. Sprinkle some salt over and a dash of vinegar. Mix well and enjoy.


  1. If the chips are browning too soon you can reduce the temperature a little.

  2. Lightly dust the chips with cake flower before adding to the hot cooking oil to add to the crispiness.

  3. Sprinkle a little paprika over after cooked.