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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


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


  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.