Half Pan Kettle Chips Recipe

Wash and slice

Wash the russet potatoes thoroughly to remove dirt. Do not peel unless you prefer peeled chips. Using a mandoline or very sharp knife, slice the potatoes 1.8–2.2 mm (about 1/16–3/32 inch) thick for kettle-style chips. Aim for uniform thickness for even frying.

Rinse and soak

Place the potato slices in a large bowl of cold water as you work to remove surface starch. Once all slices are cut, change to fresh cold water and soak 20–30 minutes (longer if you want extra crispness) to leach starch and prevent sticking.

Dry thoroughly

Drain the slices in a colander, then spread them in a single layer on paper towels or a clean kitchen towel. Pat the top with additional towels to remove as much surface moisture as possible. Moisture on the surface will cause oil to spit and reduce crispness.

Heat oil

Pour vegetable oil into a deep fryer pot or a heavy-bottomed Dutch oven to a depth of at least 3 inches (about 2 liters for the quantity listed). Heat the oil to 325°F (163°C) for the first fry. Use a thermometer to monitor temperature.

First fry (blanch)

Working in 1–2 batches to avoid crowding, gently add a single-layer portion of potato slices to the hot oil. Fry for 3–4 minutes until the slices are pale and tender but not browned. Remove with a spider or slotted spoon and drain on paper towels. Let the slices rest 5 minutes. The first fry cooks the potato through.

Increase temp for crisp

Raise the oil temperature to 375°F (190°C). Make sure the oil returns to temp between batches.

Second fry (crisp)

Fry the blanched slices in small batches for 1–2 minutes, stirring gently, until they turn golden brown and crisp. Remove with a spider or slotted spoon and transfer immediately to a half pan lined with paper towels or a rack over a pan to drain. Sprinkle coarse sea salt over the chips right after they come out while still hot so salt adheres.

Basic seasoning

For classic kettle chips, use coarse sea salt only: sprinkle evenly over hot chips while they drain. Toss gently in the pan to distribute.

Vinegar chips (optional)

For salt-and-vinegar style, combine white vinegar and granulated sugar in a small bowl. Lightly mist or toss hot chips with the vinegar mixture (use sparingly — about 2 tbs for this batch) so they get a tangy coating. Taste and add a touch more if desired. Work quickly; chips will soften slightly if over-wetted.

Smoky/spicy seasoning (optional)

If making a seasoned kettle chip, in a small bowl blend smoked paprika, garlic powder, onion powder, black pepper and optional chili powder. Immediately sprinkle the warm chips with the seasoning mix and toss gently in the half pan to coat evenly. Adjust amounts to taste.

Serve or store

Allow chips to cool for 5–10 minutes in a single layer in the half pan so steam escapes and they remain crisp. Serve immediately for best texture. If storing, cool completely then transfer to an airtight container or resealable bag; they keep for up to 3 days before losing crispness.