Roasted Slap Chip Fries with Srirachannaise Recipe on Food52 (2024)

FAQs

What's the difference between slap chips and French fries? ›

South African slap chips

Slap chips are different to French fries as they are thicker, have a softer exterior, creamy interior and are “slap” or bendable once cooked. They are fried at a lower temperature for a longer time, which can lead to an oilier end product with an oily mouth feel.

First, preheat the oven to 425 degrees. Then, spread your French fries out on a parchment-lined baking sheet, making sure none of them are touching (if they're too crowded, they won't get as crispy). Heat them in the oven for about eight to ten minutes, then give them a quick toss.

If you don't know what Slap Chips is then you can't be South African. These are chips that are slightly crispy on the outside and soft on the inside. They are also slightly thicker than french fries. They are not quite french fries but I would think quite close. Both are made with potatoes and both are fried.

If you ask for a bag of chips in the US, you will be given crispy deep-fried thin sliced potato. In the UK, 'chips' are a thicker version of what people in the US call 'fries'. If you want a bag of what Americans call 'chips' in the UK, just ask for crisps.

The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them. Want to hear more about our fry ingredients?

Corn Starch: Adding a thin coating of corn starch to the potato fries before frying can help create a crispier exterior. When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust.

Soaking the sliced potatoes in cold water is one of the main steps to prepare perfect French Fries. The cold water removes the starch present outside the potatoes so that you get perfectly crispy fries.

To help the chips crisp up, take a page from Alison Roman at Bon Appétit and use some white vinegar during the last soak. The acid helps the pectin in the cell walls firm up, giving you even more crunch. , but the rinsing process will give you a better flavor.

Washington - Very young children who eat slap chips(also known as French fries) frequently have a much higher risk of breast cancer as adults, US researchers have reported. A study of American nurses found that one additional serving of fries per week at ages three to five increased breast cancer risk by 27 percent.

Is it better to freeze or refrigerate french fries? ›

Q: After cooking potatoes into French fries is it necessary to store the left over fried potatoes in the refrigerator? The short answer is yes.

Potatoes don't freeze well raw, so they will need to be cooked or partially cooked beforehand. The great thing is that you can choose a variety of different ways to prepare and freeze them.

All that is to say: blanching will add taste and texture benefits to your French fries. A blanch in a hot oil bath will lend extra crispness and golden color to your final product.

Name and etymology

In the United Kingdom, Australia, South Africa, Ireland and New Zealand, the term chips is generally used instead, though thinly cut fried potatoes are sometimes called french fries or skinny fries, to distinguish them from chips, which are cut thicker.

Slap chips [slup chips] is a slang phrase for deep-fried potato chips sold at takeaway seafood shops, grocery stores and restaurants. The word slap means 'limp' in Afrikaans and is a perfect description for the oily potato chips which are larger than French fries.

They can be cut into thicker strips, usually known as "ranch," "Texas," or "steak" fries. They can be cut into wedges, "waffle" cut for extra crispness, or cut into "curly" fries. "Finger chips," is just the S. Asian English name for French fries.