Lay's Kettle Cooked Original Potato Chips Recipe

Time1h

Serves4

8 oz

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Ingredients

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1
Wash and Slice the Potatoes
Wash the Russet potatoes thoroughly under cold water to remove any dirt. Using a mandoline or a sharp knife, slice the potatoes into thin, uniform slices (about 1/8 inch thick).
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 large, heavy pot or deep fryer, heat the vegetable oil to 350°F (175°C) over medium-high heat. Use a thermometer to ensure the oil is at the right temperature.
4
Dry the Potato Slices
After soaking, drain the potato slices and pat them dry with paper towels to remove excess moisture.
5
Fry the Potato Slices
Carefully add a handful of potato slices to the hot oil, frying in small batches to avoid overcrowding. Fry for about 3-5 minutes or until golden brown and crispy. Stir occasionally to ensure even cooking.
6
Drain the Chips
Using a slotted spoon, remove the chips from the oil and place them on a plate lined with paper towels to drain excess oil.

7
Season the Chips
While the chips are still warm, sprinkle sea salt over them to taste. Toss gently to ensure even distribution of the salt.
8
Let Cool and Store
Allow the chips to cool completely before transferring them to an airtight container for storage. Enjoy your homemade kettle-cooked potato chips!