Brie potato crisps with grape and onion jam

Brie potato crisps with grape and onion jam

Homemade crisps with grape jam and brie

Brie potato crisps with grape and onion jam are perfect to serve as a flavour-packed, vegetarian starter.

Crunchy, homemade potato crisps with grape, onion & red wine jam topped with creamy cheese.

I use Australian red chat potatoes to make the crisps. Leaving the skin on the potatoes adds extra flavour and fibre to the dish.

The grape and onion jam is a glorious combination of caramelised red onions, red wine and grapes. Reduce the mixture down to a sticky jam that is delicious with the creamy brie.

Locally sourced cheese

The wonderful Black Ash Triple Cream Brie that I use in this recipe is made locally by Kenilworth Dairies from the Mary Valley area of the Sunshine Coast. Not only is this brie beautifully creamy, it is also visually appealing due to the line of black ash that runs through the centre of the cheese. I bought the brie from the Maleny Food Co. who stock a wide range of Australian and international cheeses.

You should make brie potato crisps because they are:

  • The perfect accompaniment to a glass of red wine.
  • Great to serve as a tasty starter or canapé.
  • Deliciously crispy, creamy and a little bit indulgent!

Brie potato crisps’ main ingredients:

  • Red onions & red grapes
  • Red wine
  • Chat potatoes
  • Black Ash Triple Cream Brie
Brie potato crisps with grape and onion jam on black table
Brie potato crisps with grape and onion jam – great with a glass of red wine

Tips for busy cooks

If you don’t have time to make your own potato crisps, you could use store-bought plain kettle chips or crackers instead.

You can use plain brie if you can’t get Black Ash Triple Cream Brie.

Serving suggestions:

  1. Starter: serve a small plateful of these cheese-coated crisps at the beginning of a dinner party.
  2. Canapé: fantastic with red wine, these tasty morsels are perfect appetisers.

Red wine and cheese

Brie potato crisps with grape and onion jam are flavoursome canapés that go well with red wine.

Did you make your own potato crisps or did you use kettle chips?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Do you love cheese? Try this recipe next: baked cheese and capsicum bread

Brie potato crisps with grape and onion jam

Brie potato crisps with grape and onion jam are perfect to serve as a flavour-packed, vegetarian starter with red wine. Homemade crisps, onion jam & cheese.

Meal Type Appetizer, Dinner, Lunch, Starter
Cuisine Australian-Inspired
Keyword Potato crisps, Vegetarian
Total Time 50 minutes
Servings 4 as a starter
Author Veg Coast Cook

Ingredients

Grape and onion jam

  • 2 tsp extra virgin olive oil reserve 1 tsp for crisps
  • 200 g red onion peeled & sliced
  • 1 garlic clove peeled & crushed
  • ½ tbsp fresh rosemary finely chopped
  • 100 ml red wine
  • 90 g red grapes quartered *see Recipe Notes

Potato crisps

  • 250 g red chat potatoes thinly sliced *see Recipe Notes
  • Salt and pepper

To serve

  • 100 g Black Ash Triple Cream Brie cut into 2 cm x 2.5 cm pieces *see Recipe Notes

Instructions

  1. Grape and onion jam: heat one teaspoon of oil in a large saucepan over a medium heat. Add the onions, stir and fry for 10 minutes. Add garlic and rosemary. Stir and fry for 5 minutes. Add red wine and bring to the boil. Turn down to a low heat, put a lid on the saucepan and cook for 5 minutes (stirring occasionally). Add grapes, stir and cook for 10 minutes. Remove from heat and allow to cool.
  2. Potato crisps: preheat oven to 200°C fan. Line three large baking trays with greaseproof paper. Put the sliced potato in a large bowl with one teaspoon of oil, salt and pepper. Evenly coat potato slices with oil by mixing them with your hands. Lay potato slices in a single layer on the baking trays. Bake in oven for 12 – 15 minutes or until crisp & golden. Remove from oven and transfer crisps to a wire rack to cool.
  3. To serve (cold): Put a teaspoon of grape and onion jam onto each potato crisp and top with a piece of Black Ash Triple Cream Brie. Eat as soon as possible; otherwise the potatoes will lose their crispness.

Recipe Notes

Grape and onion jam – makes approximately 180g of jam.

*Red grapes: remove seeds from grapes after quartering them if you are not using seedless grapes.

*Red chat potatoes: use small red-skinned chat potatoes if they are available. Use a mandoline slicer or food processor with a slicing attachment to slice the potatoes as thinly as you can.

*Black Ash Triple Cream Brie: I used Kenilworth Dairies’ Black Ash Triple Cream Brie in this recipe. If you can’t get Black Ash Triple Cream Brie, you could use plain brie instead.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook



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