House Kettle Chips Recipe

Inspired by Kitchen 67

Time1h

Serves4

Make House Kettle Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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
Wash and Slice Potatoes
Thoroughly wash the russet potatoes under cold water to remove any dirt. Using a mandoline slicer or a sharp knife, slice the potatoes into thin rounds (about 1/8 inch thick).
2
Soak the Potatoes
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 pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
4
Dry the Potatoes
After soaking, drain the potato slices and pat them dry with a clean kitchen towel to remove excess moisture.
5
Fry the Potatoes
Carefully add a handful of potato slices to the hot oil. Fry them in batches to avoid overcrowding. Cook for about 3-4 minutes, or until golden brown and crispy.
6
Drain and Season
Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle with salt and any optional seasonings you desire.

7
Serve Warm
Enjoy your house kettle chips warm and fresh. They can be served alone or with your favorite dip.