4
Easy
20 minutes
30 minutes1. Bring roughly 3 litres water to the boil in a large saucepan. Parboil the chips until they soften slightly but retain their shape and don’t break. They should be boiled for no more than 7 minutes.
2. Mix the flour, spices and salt and liberally coat the chips.
3. Heat the oil in a saucepan, then fry the chips in batches until golden brown and crispy. Serve hot with spirit vinegar or on a soft, sweet bread roll.
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Photographs: Toby Murphy
Food assistant: Emma Nkunzana
