Kettle Chips Pb Gc Recipe

Inspired by Mid-Town Station Kitchen + Drink

Time1h

Serves4

dill pickle + caramelized lemon aioli

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.

Frequently paired with

The best thing to pair and share with KETTLE CHIPS PB GC

Selected to serve

Rodney’s Caesar

Made with Walter Caesar mix, and served with a Gulf shrimp…

savory · briny · creamy

Open pairing →

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.

Kettle Chips

4 cups Potatoes

4 cups Tuscany sunflower oil

1 tsp Celtic sea salt

2 tbs dill pickle seasoning

Caramelized Lemon Aioli

1 cup Mayonnaise

2 cloves Garlic

3 tbs ReaLemon lemon juice

1 tbs Lemon zest

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Method

Make Kettle Chips

Prepare the Potatoes

Wash and slice the potatoes into thin rounds (about 1/8 inch thick). Rinse the slices in cold water and then pat dry with a towel.

Fry the Chips

Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully add the potato slices in batches and fry until golden and crispy, about 3-4 minutes.

Season the Chips

Remove the chips from the oil and place them on paper towels to drain excess oil. Sprinkle with salt and dill pickle seasoning while still hot.

Make Caramelized Lemon Aioli

Caramelize the Garlic

In a small pan, heat olive oil over medium heat. Add minced garlic and sauté until golden brown and fragrant, about 2-3 minutes. Remove from heat and let cool.

Combine Ingredients

In a bowl, mix together mayonnaise, caramelized garlic, lemon juice, lemon zest, salt, and pepper until smooth.

Chill the Aioli

Refrigerate the aioli for at least 30 minutes to allow flavors to meld.