Skip to main content

Chips with malt vinegar aïoli

Skip to IngredientsSkip to Method

For an easy snack or side, whip up this Chips with malt vinegar aioli recipe. Crunchy, creamy and zingy all at once, it’s a real taste sensation.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes, + cooling time
Chips with malt vinegar aioli


  • 1kg brushed potatoes, peeled, cut into 12mm-thick chips
  • ½ cup (150g) whole-egg mayonnaise
  • 2 tbs malt vinegar or apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 small garlic clove, finely chopped
  • Vegetable oil, for deep-frying
  • 2 tsp chopped fresh tarragon or parsley

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Bring a large pot of water to the boil over high heat. Line a baking tray with 3 layers of paper towel. Rinse potatoes under cold water and drain.
  2. Step 2

    Add potatoes to the boiling water. When water returns to the boil, gently boil the potatoes for 5 mins or until completely tender but not breaking apart (a small knife will slip through them). Using a large slotted spoon, transfer potatoes to prepared baking tray, gently pressing potatoes into the paper towel to ensure they dry completely. Cool potatoes completely.
  3. Step 3

    Meanwhile, in a small bowl, whisk the mayonnaise, vinegar, Dijon and garlic. Season with salt and pepper and refrigerate the aioli.

  4. Step 4

    Pour enough oil into a large heavy pot to reach a depth of 5cm and heat over medium-high heat until a deep-frying thermometer reaches 190°C or a chip sizzles vigorously when dropped into the oil.
  5. Step 5

    Working in 2 batches, fry the potatoes for 5 mins or until deep golden and crisp. Carefully transfer chips to a wire rack over a baking tray to drain excess oil. While chips are hot, season with salt.
  6. Step 6

    Grind black pepper over the chips, sprinkle with tarragon or parsley and serve with the aioli.