Kettle Chips Recipe
Crunchy kettle-cooked chips served as a side option.
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Ingredients
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Chips
Method
Cooking Process
Soak the Potatoes
Place the sliced potatoes in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This helps achieve extra crispiness.
Dry the Potatoes
After soaking, drain the potatoes and pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
Heat the Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Chips
Carefully add a handful of the potato slices to the hot oil, ensuring not to overcrowd the pot. Fry for about 3-5 minutes or until golden brown and crispy. Remove the chips with a slotted spoon and transfer them to a plate lined with paper towels.
Season the Chips
While the chips are still hot, sprinkle with sea salt, paprika, and black pepper if desired. Toss gently to coat evenly.
Repeat
Continue frying the remaining potato slices in batches until all chips are cooked.
Serve
Allow the chips to cool slightly before serving. Enjoy them as a crunchy side option!