Potatoes – surprise
Should be good chip potatoes like russet or other low liquid, high starch potatoe
Oil for frying
Salt and vinegar
Optionals – use brown vinegar, pickled onion juice, gherkin juice or a few other bonus items below.
If you like spicy then you will need some masala powder
Cut the potatoes to at least 1cm wide, i.e. not too skinny, these are fat chips.
Rinse in water and then soak for at least 10 minutes in a water with a bit of vinegar added. I’d say 1lt water to 1/4 cup vinegar.
Drain and microwave for 5 minutes (need to test this step, we usually don’t do this).
Deep fry in oil that is not too hot (about 180 degrees C). Low and slow until they are cooked through and lightly browned.
Take out, don’t worry about draining as they are going back later.
When ready to serve, heat the oil to nice and hot and put them back until brown and a little bit crispy.
Remove from oil and drain on paper towel. Tip into a bowl and keep the paper towel for covering and steaming just now.
Add salt and optional masala spice and vinegar and cover to steam and get ‘slap’ .
Add a splash of Worcestershire sauce to your vinegar.
Add some mustard / hot sauce to the vinegar.
For a spicy slap chip, use a seasoning as follows: masala, pepper, paprika, cayenne, sugar, garlic powder, onion powder.
We like to cook the masala with some oil, sugar, chilli, onions, garlic, mustard, Worchester and then add the pickle juice and vinegar and throw that over the chips.
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