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Ingredients

Method
  • 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

Method

Ingredients

 

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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

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.

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