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Maggie Beer

Waxy Potato Chips with Salt and Red Wine Vinegar

Step 1: Peel potatoes and cut into batons approximately 10mm x 10mm. Set aside.

Step 2: If you have a deep fryer, set the temperature to 140C. If you are frying the chips in a pan over the stove, half fill a high sided large frying pan with oil and place over a medium high heat, bringing the oil up to 140C (it will help if you have a digital thermometer).

Step 3: Line a tray with kitchen towel, set aside.

Step 4: Place half of the potatoes into the deep fryer basket and cook for 8 minutes – this will cook the potatoes through without browning them too much. Lift the basket and allow to drain for 1 minute before placing the chips onto the kitchen towel (ensure to spread the chips out to allow for proper drainage). Repeat this process with the remaining potatoes.

Step 5: Turn the deep fryer temperature up to 180C.

Step 6: Return the potatoes to the oil (again, in two batches) and fry for a further 6 minutes or until crispy and golden brown. Remove from oil, drain on paper towel and place onto a serving platter. Sprinkle with sea salt and drizzle over the vinegar to serve. Alternatively, pour some Red Wine Vinegar into a bowl for dunking.

Use Waxy Potato Chips with Salt and Red Wine Vinegar to make


  1. 1 tbspn sea salt
  2. 3.0L vegetable oil for frying

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