"I know it’s bold to say anything is the best in the world, but this is how I learned to make chips and there’s just no other way I like them anymore. The trick here is starting your chips in cold oil – it seems counter-intuitive, but this is the trick to get your chips to cook slowly and crisp up beautifully on the outside, before being generously doused with vinegar and salt to achieve the “slap” effect. No sauce required!" – Khanya Mzongwana
- 6 large potatoes (I used a combination of Woolworths’ Apache and regular medium potatoes)
- oil, for frying
- salt, to taste
- 3 T brown spirit vinegar
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1. Peel the potatoes and slice into thick chips – I get between 8 and 10 chips per potato.
2. Pour the oil into a large pot and add the chips. Turn the heat up high, the oil will gradually begin to bubble. Don’t be tempted to stir the chips at this point, as they will still be soft.
3. Halfway through the cooking process, very gently turn the chips to bring the bottom ones to the top – they may have begun to go golden brown. Once you notice the chips begin to crisp up, move them around in the oil until they are crispy and cooked through.
4. Lift the chips out of the oil using a slotted spoon and drain on kitchen paper. Place on a clean plate and season well, pour over the vinegar and serve hot.
Videography: Romy Wilson
Photographer: Shavan Rahim
Food assistant: Leila-Ann Mokotedi