- 5–6 potatoes; parboiled and peeled
- Oil for deep-frying
- Coarse salt
Cut the potatoes into 3mm thick slices.
Cut out shapes with cookie cutters and/or scoop out balls with a melon scoop.
Heat the oil and deep-fry small quantities of the chips at a time until golden and done.
Drain on paper towels.
Sprinkle with coarse salt.
Serve with the boerewors rolls.
Recipe courtesy of www.checkers.co.za