Name: Soft South African Vinegar Chips with Sea Salt
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 generous side servings
Cuisine: South African
Ingredients: 1 kg (about 2.2 lb) large starchy potatoes, such as Russet or Maris Piper; 2 L cold water; 1 tbsp white vinegar (for the soaking bath); 1 tsp fine salt, for the soak; 1 L sunflower or canola oil, for deep-frying; 2-3 tbsp malt vinegar, for serving; 1-1/2 tsp flaky sea salt, for serving; Freshly ground black pepper, optional

Slap chips are the beloved South African take on French fries: thick-cut, twice-fried potatoes with a crisp golden shell and a soft, yielding center. They get their name from the Afrikaans slang 'slap' meaning soft or floppy. A generous splash of malt vinegar and a pinch of flaky sea salt turn them into the ultimate street-side snack.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 generous side servings

Nutrition Facts

Per serving (estimated)

380 kcalCalories
22 gFat
2.5 gSaturated Fat
45 gCarbs
3 gFiber
1 gSugar
4 gProtein
610 mgSodium
620 mgPotassium
20 mgCalcium
1.5 mgIron
10 mgVitamin C
0 mcgVitamin A

Ingredients

For the chips

1 kg (about 2.2 lb) large starchy potatoes, such as Russet or Maris Piper
2 L cold water
1 tbsp white vinegar (for the soaking bath)
1 tsp fine salt, for the soak

For frying and finishing

1 L sunflower or canola oil, for deep-frying
2-3 tbsp malt vinegar, for serving
1-1/2 tsp flaky sea salt, for serving
Freshly ground black pepper, optional

Directions

Peel the potatoes and cut them into thick chips about 1 cm (just under 1/2 inch) wide and 6-7 cm long; rinse under cold running water until the water runs clear.
Place the cut chips in a large bowl, cover with the 2 L cold water, add the white vinegar and 1 tsp fine salt, and soak for at least 30 minutes (up to 2 hours) to draw out excess starch.
Drain the chips thoroughly and pat them very dry with clean kitchen towels; any surface moisture will cause the oil to splatter.
Heat the oil in a deep heavy pot or fryer to 160°C (320°F). Fry the chips in small batches for 5-6 minutes, without browning, until they are tender when pierced but still pale. Lift out with a slotted spoon and drain on a wire rack; let them rest for at least 10 minutes.
Raise the oil temperature to 190°C (375°F). Return the rested chips to the hot oil in batches and fry for 2-3 minutes until deeply golden, crisp at the edges, and pillowy in the middle.
Drain the second fry briefly on paper towels, then tip the hot chips into a wide bowl. Drizzle immediately with the malt vinegar and shower with the flaky sea salt, tossing gently so every chip is coated.
Serve straight away in paper-lined baskets or bowls, with extra malt vinegar on the side for dipping.

Cook’s Notes

Don't skip the double fry: the low-temperature pass cooks the starchy interior through, and the high-temperature blast gives the edges their signature golden crackle while keeping the inside 'slap'.
Use floury potatoes like Russet, Maris Piper, or Idaho; waxy varieties won't soften to the right texture.
Pat the chips completely dry before the first fry to avoid dangerous oil splashes and soggy results.
Malt vinegar is the classic choice, but a splash of apple cider or sherry vinegar works nicely too; avoid harsh distilled white vinegar as it can taste sharp.
Eat the chips within a few minutes of the second fry – they lose their trademark soft-yet-crisp contrast as they cool.