Kettle Chips Recipe

Time1h

Serves6

1 large bag of Great Lakes kettle chips

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Slice the Potatoes
Wash the potatoes thoroughly and slice them thinly (about 1/8 inch thick) using a mandoline or a sharp knife.
2
Soak the Potato Slices
Place the sliced potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the chips crispier.

3
Heat the Oil
In a deep fryer or a large heavy pot, heat the vegetable oil to 350°F (175°C). Use a thermometer for accurate measurement.
4
Fry the Potato Slices
Carefully add a batch of the soaked potato slices to the hot oil. Fry them for about 3-5 minutes or until they turn golden brown. Do not overcrowd the pot.
5
Drain the Chips
Using a slotted spoon, remove the fried chips from the oil and place them on a plate lined with paper towels to drain excess oil.
6
Season the Chips
While the chips are still hot, sprinkle sea salt over them to taste. Toss gently to ensure even seasoning.

7
Serve the Chips
Once all the potato slices are fried and seasoned, serve the kettle chips warm or store them in an airtight container to keep them crisp.