Author: Khanya Mzongwana
About: A thirsty digital media and rugby enthusiast with a penchant for a Sunday braai
Recipes & Articles by Khanya Mzongwana
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Author: Khanya Mzongwana
About: A thirsty digital media and rugby enthusiast with a penchant for a Sunday braai
No posts found
4
Easy
5 minutes
10 minutes
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1. Shave the potatoes into paper-thin slices using a potato peeler.
2. Bring the oil to a medium heat in a large saucepan or wok and place the chips into the oil. If you add too many at the same time, they’ll stick together and not cook fully in the middle.
3. Keep stirring as the chips fry to ensure they cook evenly. Once they turn a light golden brown and are crisp all the way through, remove from the oil and drain in a bowl lined with kitchen paper. Cook the remaining chips in the same way.
4. Season while hot and serve immediately! I served mine with Woolies’ smoked snoek terrine and aïoli.
Photograph: Jan Ras
Videography: Romy Wilson
Production: Khanya Mzongwana
Food assistant: Emma Nkunzana