Slap chips? These are chips that are slightly crispy on the outside and soft on the inside. They are also slightly thicker than french fries.
I do not use a thermometer to test temperature of the oil because I do it the old-fashioned way. When I drop the chips in the oil and it starts bubbling, then I know the oil is ready.
5 medium potatoes
vegetable oil for frying, about 2 cups
Peel potatoes and slice them into 1cm sticks. Cut the potatoes vertically into 4 pieces and then vertically into sticks again
Place them in a bowl and cover them with water. Allow them to soak for 5 minutes.
Drain the water and place them in a microwave safe plate. Spread them out and microwave for 5 minutes.
Heat the oil, on medium heat, until hot.
Cook the chips in 2 batches. It will take about 5 minutes to cook, may start to brown a little on the edges and will surface to the top. They shouldn't brown too quickly or the insides won't be cooked. Remove with a slotted spoon.
Place them between paper towels and dab the excess oil, keeping it closed. The moisture will allow the chips to soften.
Sprinkle some salt over and a dash of vinegar. Mix well and enjoy.
If the chips are browning too soon you can reduce the temperature a little.
Lightly dust the chips with cake flower before adding to the hot cooking oil to add to the crispiness.
Sprinkle a little paprika over after cooked.