Growing up in South Africa, we would go to the Doll House Roadhouse in the wee hours of the morning—after the jol (“good time”)—and eat hot, salty “slap chips” (Afrikaans for “soft”), doused in vinegar.
My friend, Sheryl, taught me to put the slap chips right into your Greek Salad—believe it or not it’s amazing! I could sure go for one of those right now!
These potato chips give you the same fix (well… almost) but with a healthy twist.
Sam (the husband), being from Calgary, Canada, also grew up on chips and vinegar.
Aja (the toddler) hasn’t acquired a taste for it just yet!
For years I was intimidated by the mandoline and sliced these by hand. I can’t believe how much time I wasted!
Using a mandoline slicer is SO easy, and then you just pop it in the dishwasher. Couldn’t be simpler. Just be VERY CAREFUL and for goodness sake do not cut yourself!
It does come with a part with teeth that you stick into whatever you’re slicing, but I find it annoying when the potato keeps slipping off.
I personally prefer to buy more potatoes than necessary, so I don’t have to get close enough to the end to worry about making a “finger fry”!
My mandoline has 4 different settings in millimeters: 0.5, 1.3, 2.0, 3.0. I think for these chips 3.0 is best, because otherwise the chips burn too easily.
For your first time, buy an extra potato in case you need some practice getting even slices. If your slices aren’t uniform they won’t cook evenly and some might burn.
I used to turn the chips over halfway but discovered that this step is unnecessary. (Yay.)
I’ve tried to cook these ahead of time and if I leave them on the pan they turn black—not pretty! If you have any idea why I’d love to hear from you!
Soaking the potatoes in ice water stops them from getting brown and also keeps them crisp.
Enjoy them with Bun-less Turkey burgers >>
If you keep making these, you will find the need for a vinegar bottle with a spout, so you don’t totally drown the poor chips unintentionally! I love mine. I have one for olive oil, balsamic vinegar and white vinegar.
- 2 large russet potatoes, washed and scrubbed
- canola oil spray
- table salt
- white vinegar for serving (recommended: Heinz Distilled White Vinegar)
- Peel and rinse potatoes.
- Slice in half with a sharp knife across the width.
- Place the cut side of each potato against the mandoline and apply even pressure down and then up swiftly, to make uniform slices.
- Press down firmly and quickly and make sure there is plenty of room underneath for the slices to come out, removing them as they pile up.
- Place the slices in a bowl of ice water for 1 - 2 hours, or refrigerate overnight. (Have your ice water prepared before you peel the potatoes!)
- Cover two baking sheets with heavy foil.
- Spray baking sheets evenly with canola oil spray—not too much or the chips will be greasy.
- Set oven racks one above and one below the center of the oven and preheat to 425 degrees F.
- Pour the water out and lay the potatoes between two layers of paper towels to dry.
- Place in a single layer on prepared baking sheets. Do not overcrowd them!
- Spray the tops of the slices lightly with canola spray and sprinkle quite generously with table salt.
- Bake for 20 - 25 minutes, turning pans around and switching shelves after about 15 minutes.
- The chips on the top rack will bake more quickly, so check frequently.
- Sprinkle with more salt to taste and douse with vinegar. Serve immediately.