Kettle Cooked Chips

Even better than the store bought chips.

1 batch

Time: 25 mins

Ethan ChlebowskiBy Ethan Chlebowski
Photography by Ethan Chlebowski

I absolutely love Kettle cooked chips so I asked myself, is it worth it to make them at home? Surprisingly, I would have to say yes.

Ethan Chlebowski

Ethan Chlebowski

CREATOR

Ingredients

  • Chip components

    • russet potatoes
      1
    • neutral oil
      for frying
    • salt
      to taste

Method

Step 1: Heat the oil

Set a wok or pot over medium-low heat and add the oil about 1 to 2 inches up the pot. Set a thermometer to monitor the temperature to reach 315°F/ 157°C.

Step 2: Cut the chips

Wash the exterior of the potato.

Using a mandolin set on 2 mm (~1/16th inch), a very sharp knife, or a potato peeler, cut the potatoes into thin chip slices.

Step 3: Fry the chips

Add the potatoes to the hot oil and for 9 to 11 minutes while stirring fairly constantly. Keep an eye on the chips to make sure they don’t go from golden brown to dark brown.

  • Note: The oil should drop to roughly 250°F/121°C in the first few minutes before stabilizing and increasing back to 315°F/157°C. This may be slightly different depending on the size of the pot and the amount of oil you use.

Step 4: Drain & salt the chips

Once golden brown and completely crisp with no bubbling, remove the chips with a slotted spoon and place them on a paper towel over a wire rack to absorb excess oil. Season immediately with salt and any seasoning of your choice.

  • Don't throw away your oil! Let it cool. Place a paper towel in a metal strainer and strain it into a glass or plastic container for next time.
LET'S COOK!

FAQ

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