House-made Kettle Chips Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Wash and scrub the Russet potatoes thoroughly. Slice them thinly using a mandoline or a sharp knife to achieve even thickness.

2. 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 remove excess starch and makes the chips crispier.

3. 3

   Heat the Oil

   In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

4. 4

   Fry the Chips

   Remove the potato slices from the water and pat them dry with paper towels. Carefully add a handful of potato slices to the hot oil, avoiding overcrowding. Fry until golden brown, about 3-5 minutes.

5. 5

   Drain and Season

   Using a slotted spoon, transfer the fried chips to a plate lined with paper towels to drain excess oil. While they are still hot, sprinkle with sea salt and any optional seasonings as desired.

6. 6

   Repeat

   Continue frying the remaining potato slices in batches, ensuring the oil temperature remains consistent. Serve the kettle chips warm or let them cool completely for later use.