You must be logged in to post a review.
“Slap” (as in “cup”) in Afrikaans means “soft” and our slap chips are soft with a crunchy exterior. The potato slices are first given a vinegar bath which gives the chips/fries that unique flavour and are then fried twice to get the “crunchy on the outside, soft on the inside” effect.
Start by peeling the potatoes and cut into chips.
Pour the vinegar into a square container if you have it or a bowl if not. Drop the chips into the vinegar and allow to sit for about 10 minutes. Using a colander, drain the chips of the vinegar (don’t rinse them). Lay them out on paper towels and pat dry.
Heat the oil to 350ºF using a thermometer to check the temperature. Carefully lower small batches of the cut chips into the oil and fry for about 5 minutes until the chips are tender but NOT brown. Remove from the oil and lay on paper towel to allow the oil to drain.
Once all the potatoes have gone through one step of frying, reheat the oil to 375ºF. Once again, in small batches, fry the chips a second time until they crisp up and turn golden brown. Remove from the oil and lay on paper towels to allow the oil to drain.
Allow to rest for about 1 minute before salting the chips. Serve with steak, chicken or fish.
There are two keys to turning out good potato croquettes every time. The first, a well-proportioned balance of flour, egg and potato. The second necessity is oil heated sufficiently for deep frying them. The recipe given here ended the diplomatickitchen’s search for one that would turn out excellent croquettes on a regular basis.
This dish is perfect for BBQ season. Because it can be served hot or at room temperature, it travels well.
This recipe serves 4 to 6.
By the way, I like to serve these for the holidays as well!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!