Kettle Chips
Homemade kettle chips are crispy, crunchy, and easy to make at home. With just a few simple ingredients like potatoes, oil, and seasonings, you can create fresh, customizable chips that are healthier and tastier than store-bought.
Ingredients
- 3-4 large Potatoes Russet or Yukon Gold work best for their starch content.
- Vegetable Oil For frying; canola or peanut oil is recommended.
- Salt Adjust to taste.
- Optional Seasonings: Garlic powder smoked paprika, or chili powder for a flavor twist.
Instructions
Step 1: Prepare the Potatoes
- Wash and peel 3-4 large potatoes (optional).
- Slice them thinly using a mandoline slicer or a sharp knife. Aim for even slices for consistent cooking.
- Soak the slices in cold water for at least 30 minutes to remove excess starch. This helps achieve a crisp texture.
Step 2: Heat the Oil
- In a large, deep skillet or heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- Ensure there’s enough oil to fully submerge the potato slices.
Step 3: Dry and Fry
- Drain the potato slices and pat them completely dry with a clean kitchen towel.
- Carefully add a handful of slices to the hot oil. Fry in small batches to avoid overcrowding.
- Cook for 3-5 minutes, stirring occasionally, until golden brown and crispy.
- Remove chips with a slotted spoon and place them on paper towels to drain excess oil.
Step 4: Season and Serve
- While the chips are still warm, sprinkle them with salt or your favorite seasoning.
- Serve immediately for the best crunch, or store in an airtight container for up to 3 days.
Notes
Tips for Perfect Kettle Chips
- Uniform Slices: Consistent thickness ensures even cooking.
- Keep Oil Clean: Remove potato debris between batches to prevent burning.
- Experiment with Flavors: Try ranch seasoning, parmesan cheese, or a hint of truffle oil for gourmet chips.
- Double Fry for Extra Crunch: Fry the chips once, let them cool, and fry again for ultimate crispiness.
- Use Fresh Potatoes: Older potatoes may yield soggy chips.