Top tips for making slap and baked chips

It doesn't take long, when visiting the UK, to discover that the Brits are crazy about potatoes. They come with everything, with chips topping the list. But there are chips and there are chips.

The best we ate on a recent trip were at the Harbour Seafood Restaurant in St Ives, Cornwall. Why? Because they came piping hot, standing tall in a dinky container with a light sprinkling of coarse salt. They were large, crisp on the outside and soft inside.

We may have eaten good chips in Cornwall, but when it comes to really good chips nothing in the world can beat good old South African slap chips. They may not stand proud - being rather soft and squishy - but, covered with lots of salt and vinegar and tomato or chilli sauce, they're delicious.

I'm sure everyone has their favourite spot to buy the best slap chips, but when it comes to convenience there's a well-known brand of frozen foods that takes top prize. The beauty of McCain slap chips is they are cooked from frozen in hot oil, drained and generously seasoned, then eaten. Quicker than heading off to your favourite cafe.

Another tip is to place them cooked in a bowl, top with salt and a generous sprinkling of white vinegar, then cover with cling wrap and leave for a couple of minutes to intensify the flavour. Uncover and enjoy.

A HEALTHIER OPTION

If the idea of fried chips leaves you cold, try a healthier option by oven baking them. It's easy and quick: 

• Preheat the oven to 200ºC.
• Place 2 large washed potatoes on a board and, using a sharp knife, cut into thin slices, leaving the skin on.
• Place in a bowl and toss in oil - just enough to coat the potatoes, don't drench them.
• Place on a baking tray without overlapping the slices, season with salt and pepper and bake till golden brown, about 15 minutes.
• Remove from the oven and flavour with any of the following: chilli powder, a light sprinkling of mixed herbs, finely grated parmesan cheese, a handful of toasted sesame seeds or crushed nori (dried seaweed).