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From the Kitchen

From the kitchen: potato chips for sun-downers

Our Chef, Dylan Frost, spoils guests with all kinds of snacks to go with sundowners. One firm favourite is his special potato chips.  They are easy to make and he shared his recipe with us.


  • 1 Large potato (or as many as you want)

Thinly slice the potato on a mandolin about half a millimetre. Heat your deep fryer to 175 degrees Celsius. While the deep fryer is heating up rinse the sliced potato under cold running water until the water turns clear. Cook the sliced potatoes until golden brown, remove and season with salt and a little smoked paprika.



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