Kettle Chips Recipe

Wash and slice

Rinse the potatoes under cold water to remove dirt. Using a sharp knife or a mandoline set to 1.5–2 mm (about 1/16–1/8 inch), slice the potatoes into even, thin slices. Aim for consistent thickness so chips cook uniformly.

Rinse and soak

Place the slices in a large bowl and cover with cold water. Swirl the slices to remove surface starch, then drain and repeat until the water runs nearly clear (2–3 rinses). After rinsing, pour 1 liter cold water over the slices, add 1 tsp fine sea salt and 1 cup ice cubes. Soak for 30 minutes to firm the slices and remove more starch. This step helps achieve crisp, non-sticky chips.

Dry thoroughly

Drain the potato slices in a colander, then spread them on clean kitchen towels or paper towels. Pat them completely dry—moisture on the surface will cause oil splatter and soggy chips. Let them air-dry for 10–15 minutes if needed.

Heat oil

Pour about 1.5 cups of neutral oil into a heavy-bottomed pot or Dutch oven (oil depth about 2 inches). Attach a thermometer and heat the oil to 300°F (150°C). For kettle-style chips we use a two-stage fry: a lower first fry (to cook through) and a higher second fry (to crisp).

First fry — cook through

Working in small batches (about 20–30 slices depending on pot size), gently add potato slices to the 300°F (150°C) oil using a spider or slotted spoon. Stir gently to prevent sticking. Fry for 3–4 minutes until the slices are translucent and just beginning to turn very light gold at the edges. They should be soft but not crisp. Transfer to a wire rack or paper towel–lined baking sheet to drain and cool for 5 minutes. Repeat with remaining slices. Maintain oil temperature; allow it to return to 300°F between batches.

Second fry — crisp

Increase the oil temperature to 375–380°F (190–195°C). Once at temperature, return the cooled first-fry slices to the hot oil in small batches and fry for 1–2 minutes until golden-brown and crisp. Watch carefully — chips can brown quickly. Use a spider to remove the chips and transfer to a wire rack or paper towels to drain. Sprinkle about 1 tsp finishing sea salt evenly over the hot chips so the salt adheres.

Cool and season

Let the chips cool completely on the wire rack. If using an optional flavored seasoning (smoked paprika, vinegar powder, or garlic powder), sprinkle approximately 1 tsp per batch over hot chips and toss lightly to coat while still warm. Taste and adjust additional seasoning to preference.

Serve the kettle chips at room temperature. To store, once completely cool, place chips in an airtight container or paper bag for up to 2 days for best crispness. Avoid storing in plastic long-term, as trapped moisture will soften them.