Preheat oil to 180 degrees Celsius. Fry the potato chips for about 8-10 minutes, until soft but not brown. Remove from oil and set aside. In the mean time, mix together the self-raising flour and beer. Aim for the consistency of a thick smooth cream, adding more beer if the mixture is too thick.
Make sure the eggs and milk are at room temperature, otherwise the cake mixture may curdle! Cream the butter, vanilla and sugar together until light and fluffy. Beat in eggs, one at a time until light and creamy.