Slap Chips
Proper Greek-taverna style double-fried chips — soft and fluffy inside, golden and crisp outside — finished with salt and a pinch of dried oregano.
Ingredients
- 1 kg potatoes (Mondial or similar waxy potato)
- sunflower oil for deep frying
- salt
- dried oregano (optional but classic)
Instructions
- 1
Cut the potatoes into 1 cm thick chips. Rinse in cold water, then dry completely on a clean cloth.
- 2
First fry at 140°C for 6–8 minutes until soft but not coloured. Drain and rest for at least 15 minutes.
- 3
Second fry at 180°C for 3–4 minutes until golden and crisp.
- 4
Drain on paper, toss with salt and a pinch of oregano. Serve immediately.
Notes & Tips
Shortcut chips
For a quick Friday-night version without the hassle, grab a bag of Woolworths Steakhouse Chips from the freezer section. Into the air fryer at 200°C for 18–20 minutes, tossing once. Crispy, fluffy, no oil on the stove — and nobody at the table will complain.
Building the feast
Pile the chicken and lamb together on a big platter. Stack the warm pitas in a cloth to keep them soft. Put the tzatziki, salad and chips in the middle of the table. Everyone builds their own: pita in hand, smear of tzatziki, pile of meat, handful of salad, a few chips inside the wrap or alongside. Squeeze of lemon over. Cold beer or a crisp Greek white wine alongside.
Make-ahead plan
Marinate chicken and lamb in the morning. Make the tzatziki at lunchtime so it has time to settle. Prep pita dough early afternoon — you need an hour to prove. Fire up the coals 30 minutes before you want to eat. Chips go last while the meat rests.