The world’s best slap chips

The world’s best slap chips

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

"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

Cooking Instructions


View this post on Instagram


A post shared by Woolworths TASTE Magazine (@wwtaste)

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.

Find more chip recipes here.

Videography: Romy Wilson
Photographer: Shavan Rahim
Food assistant: Leila-Ann Mokotedi

Khanya Mzongwana Recipe by: Khanya Mzongwana
View all recipes

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

Social Media

Related Recipes