Slap Chips

How to make Slap Chips Recipe - This is the South African take on the french fry. Slap means “soft” in Afrikaans. These chips should be crispy on the outside, soft on the inside, and drenched in vinegar.

Ingredients:
8 fresh Russet potatoes (8 to 12 ounces each)
2 cups white vinegar
Peanut oil
Sea salt
Malt vinegar

Method:
Peel and cut the potatoes into lengths a little less than 1/2 inch square using a knife with a sharp blade. Place the cut potatoes into a bowl with the white vinegar.

Allow to sit for 10 minutes, stirring occasionally. Drain the vinegar and spread the potatoes on a layer of paper towels; pat dry with additional paper towels.

In a large heavy pot or in a deep-fryer, preheat the peanut oil to 350 degrees F. Use a kitchen thermometer to verify the temperature. In small batches, approximately 2 cups each, add the cut potatoes to the hot oil.

Cook for 5 to 7 minutes until just tender but not brown. Using a basket, remove the potatoes from the oil, shaking to remove any excess.

Spread the potatoes on a sheet pan lined with paper towels to drain.

Reheat the oil to 375 degrees F and fry the potatoes a second time for about 4 minutes until crispy and golden. Remove from the fryer, shaking the basket to remove excess oil.

Spread on paper towels. Allow the fries to stand for 1 minute before salting. Serve in paper bags or wrapping sprinkled liberally with malt vinegar.