Homemade Kettle Chips Recipe

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Andrea Published: March 18, 2020 Modified: June 1, 2021
TIM HOGGARTH | flickr

These kettle chips are great for parties and movie night snacks, and they are delicious when dipped in your favorite easy dip recipes!

How To Make Homemade Kettle Chips

  • 1/8 inch potatoes (thick sliced )
  • 1 peanut oil (for frying)
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)
  • 1 chili powder or paprika (optional)
  1. Soak the potato chips in ice cold water for 30-60 minutes prior to continuing.
  2. Thoroughly pat the potatoes dry (don’t skip this step!). Season liberally with salt, pepper, and paprika or chili powder.
  3. Fry in 350 degree oil for about 2-3 minutes per batch.
  4. They will not be fully cooked.
  5. Allow to drain on a paper towel for 2-3 minutes or until relatively crunchy.
  6. Fry again for an additional 1-3 minutes or until crispy throughout.
  7. Season as needed.

How To Make Homemade Kettle Chips

0 from 0 votes
Prep: 35 mins
Resting: 3 mins
Cook: 15 mins
Total: 53 mins
Serves:
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Ingredients

  • 2 lbs russet potatoes, washed with skin on
  • 4 cups canola oil, for frying
  • 3 tbsp sea salt
  • ¼ tsp ground black pepper

Instructions

  1. Start by slicing your potatoes in half. Then make them into chips using a mandoline slicer.

  2. First, attach the rounded end of your potato to the hand pusher, then consistently slide the flat side of the potato to the mandoline blade. Do this at 1.5mm thickness setting and repeat this process until you finish the whole batch.

  3. Transfer your sliced potatoes into a bowl of ice cold water then mix them with salt. Let the potatoes sit in salty cold water for at least 30 minutes. While waiting, heat up your oil in a kettle cooker to 400 degrees F.

  4. Drain potatoes, rinse and pat dry, then deep fry them by batches. Cook for 3 to 5 minutes or until they are golden.

  5. After frying, transfer your potato chips using a colander spoon and lay them on a baking tray lined with 3 layers of clean kitchen towels.

  6. Let potato chips rest for at least 2 to 3 minutes, this will help get rid of the excess oil and give a crunchy finish.

  7. Serve your kettle chips in a bowl, seasoned with sea salt and pepper. Enjoy!

Recipe Notes

  • When using a Mandoline slicer, place the slicer perpendicular to you. This will give you better positioning and control.

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