Homemade Kettle Chips rock! Learn how to make your own potato chips at home.
Homemade Kettle Chips
It is actually sort of funny to be making a copycat of Kettle Chips, since they are copying homemade chips. The name has sort of connected with this style of potato chip though. No matter what you call them, these homemade potato chips are sure to please your family. While these are simply seasoned with a sprinkle of salt and pepper, this copycat kettle chip recipe is the perfect opportunity to make some special chips featuring your favorite seasonings.
How to Make Kettle Chips
Here is a quick visual guide to making homemade potato chips. Full printable recipe card below.
The first step is to slicing potatoes. Slice potatoes on a mandolin to get nice even thin slices. Sure, if you have well honed knives and good knife skills, you could slice the chips, but using a mandolin slicer makes much more practical sense.
Soak the chip slices in cold water to remove the starch and any residual grit. Remove the kettle chips to towel to dry. Make sure to dry them well to avoid oil spatter.
Heat oil in kettle (Dutch oven)until it comes to temperature of 400 degrees F. Starting cooking the chips in small batches until they are fried golden brown. Then drain on paper towels and allow to cool.
Test the temperature of the frying oil between batches. Increasing temperature temporarily if needed. It is essential to keep oil hot for great results.
Season the chips while hot. Enjoy your crisp crunchy delicious results!
Kettle Chips Recipe
- 1 lb Potatoes Yukon Gold preferred
- Vegetable Oil for Frying
- Sea Salt & Fresh Ground Black Pepper or seasoning of choice
- Wash the potatoes well.
- Thinly slice potatoes into chips using a mandolin, then soak them in cold water bath.
- Heat a few inches of oil in dutch oven or similar heavy pan to temperature of 400 degrees.
- Dry potatoes one batch at a time on paper towels.
- Prepare another plate lined with paper towels for the chips as they come out of the oil.
- Cook in small batches in the oil, stirring and turning often.
- Remove when brown and crispy and place on towels to cool..
- Salt and pepper (or other seasoning) should be applied immediately (while hot) to adhere.
- Repeat with remaining potatoes.