Classic corner-shop slap chips

These are ideal for making chip rolls.

Less than 15 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • Vegetable oil, for deep-frying
  • 8 (about 2kg) large chipping potatoes, peeled and cut into 1.5cm-thick chips 
  • ¼ cup (60ml) white spirit vinegar
  • Fine salt
  • Bread rolls, tomato sauce and/or mustard, for serving


  1. Fill a large pot with oil to about ¾ full and heat to 180°C (use a thermometer). 
  2. Deep-fry chips in batches for about 5 minutes and drain on kitchen paper. 
  3. Immediately place between 2 sheets of baking paper and fold over to enclose like a parcel. Set aside for 5 minutes to allow them to get slap.
  4. Return the chips to the hot oil for 2-3 minutes or until lightly golden. 
  5. Drain on kitchen paper and place between sheets of baking paper. 
  6. Drizzle with vinegar, season with salt and enclose the parcel. 
  7. Set aside for 5 minutes, then serve with soft rolls, tomato sauce and/or mustard, if you like.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

The 6 best braai bread recipes to steal the show

Move over grilled cheese, the braaibroodjie has entered the chat! As the coals heat up for the mains, pop roosterkoek, garlic bread, potbrood and even pizza on the braai. Don’t hold back on the fillings – here, being cheesy is the ultimate goal.

Quick aloo gobi

Aloo gobi is a fragrant Indian potato and cauliflower curry perfect for meat-free Mondays and ready in no time.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.