Motor City Kettle Chips Recipe

Prepare potatoes

Wash the potatoes thoroughly. Using a mandoline set to about 1/16 inch (1.5–2 mm) thickness, slice the potatoes into even thin rounds. Collect slices in a large bowl of cold water as you work to remove surface starch.

Rinse and soak: After slicing, swish the potatoes in the cold water for 2 minutes, then drain and refill with fresh cold water. Soak for 30 minutes to remove excess starch (this helps crispness).

Dry slices thoroughly: Drain the soaking water and spread potato slices in a single layer on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to splatter and make chips less crisp. Let rest 10 minutes to air-dry further if needed.

Heat oil: In a large heavy-bottomed pot or deep fryer, add oil and heat to 350°F (175°C). If you don't have a thermometer, test by dropping one slice— it should sizzle immediately and rise to the surface.

Fry in small batches: Working in small batches (about 8–10 slices at a time so they can move freely), add slices to the hot oil and fry, stirring gently, until golden and bubbly, approximately 3–5 minutes depending on thickness. Use a slotted spoon or spider to remove chips as they reach a deep golden color.

Drain and salt: Transfer fried chips to a baking sheet lined with paper towels or a cooling rack. Immediately sprinkle with coarse sea salt (use about 1 tsp across all chips, adjust to taste). Let cool 2–3 minutes.

Mix seasoning: While chips fry, combine smoked paprika, onion powder, garlic powder, brown sugar, ground mustard, black pepper, celery salt, malt vinegar powder (if using), and fine salt in a small bowl. Whisk or stir until evenly blended. Taste a pinch and adjust sweetness/saltiness — the brown sugar should be subtle, not candy-sweet.

Adjust for tang: If you like a tangy note reminiscent of Detroit-style condiments, keep the malt vinegar powder; otherwise omit or reduce. Ensure seasoning is very fine and free of lumps for even coating.

Help seasoning adhere: Place 1–2 cups of warm chips in a large bowl. Lightly mist with neutral oil spray (or drizzle the reserved 1 tsp oil and toss quickly) so the seasoning will stick without making chips greasy.

Season and toss: Sprinkle about 1–2 teaspoons of the Motor City seasoning over the chips, then toss gently to coat. Taste and add more seasoning by small increments until the flavor is balanced — the goal is a savory-smoky chip with a hint of sweet and tang. For remaining chips, repeat in batches.

Brighten (optional): If using, sprinkle the 1/2 tablespoon lemon juice over the finished chips while tossing to add a bright lift; do this sparingly so chips don't go soggy.

Cool and store: Let chips cool completely on a wire rack for maximum crispness. Serve immediately for best texture. Store cooled chips in an airtight container at room temperature for up to 2 days (best eaten same day).