Kettle Potato Chips Recipe
Recipe information
Make Kettle Potato Chips in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Potatoes
Oil
Seasonings
Preparation
1. Wash and Slice Potatoes
Thoroughly wash the Russet potatoes under cold running water to remove any dirt. Using a mandoline or sharp knife, slice the potatoes into thin rounds, about 1/8 inch thick. If you prefer thicker chips, you can adjust the thickness accordingly.
2. Soak the Potato Slices
Place the sliced potatoes in a large bowl filled with cold water. Soak for at least 30 minutes to remove excess starch, which helps achieve a crispier texture.
Cooking
3. Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C) over medium-high heat. Use a thermometer to ensure the oil reaches the proper temperature.
4. Dry the Potato Slices
After soaking, drain the potato slices and pat them dry with a clean kitchen towel or paper towels. This step is crucial to prevent oil splatter and achieve crispiness.
5. Fry the Potato Chips
Carefully add a handful of dried potato slices into the hot oil, being careful not to overcrowd the pot. Fry the chips for 3-5 minutes, or until they turn golden brown and crispy. Use a slotted spoon to remove the chips from the oil and place them on a paper towel-lined plate to absorb excess oil.
6. Season the Chips
While the chips are still hot, sprinkle them with salt, paprika, garlic powder, and black pepper to taste. Toss gently to ensure even coating.
Serving
7. Serve the Chips
Allow the chips to cool slightly before serving. Enjoy them as a snack on their own or with your favorite dip.
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