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
- 1
- 2
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.
- 3
Dry the Potatoes
After soaking, drain the potatoes and pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
- 4
Heat the Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
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.
- 6
Season the Chips
While the chips are still hot, sprinkle with sea salt, paprika, and black pepper if desired. Toss gently to coat evenly.
- 7
Repeat
Continue frying the remaining potato slices in batches until all chips are cooked.
- 8
Serve
Allow the chips to cool slightly before serving. Enjoy them as a crunchy side option!
