Kettle Chips Recipe
1 large bag of Great Lakes kettle chips.
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Ingredients
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Potatoes
Oil
Seasoning
Method
Preparation
- 1
- 2
Soak Potatoes
Place the sliced potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and will result in a crispier chip.
Frying
- 3
Heat Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to check the temperature.
- 4
Dry Potatoes
After soaking, drain the sliced potatoes and pat them dry with paper towels to remove excess moisture.
- 5
Fry the Potatoes
Carefully add a handful of the dried potato slices to the hot oil, ensuring not to overcrowd the pot. Fry for about 3-5 minutes, or until golden brown and crispy. Stir occasionally to prevent sticking.
- 6
Drain Chips
Once the chips are golden and crispy, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Seasoning and Serving
- 7
Season Chips
Immediately sprinkle the hot chips with sea salt and any optional seasonings you like. Toss gently to ensure even coating.
- 8
Serve
Allow the chips to cool slightly before serving. Enjoy them fresh or store in an airtight container for later.
