Hand Cut Chips & Bull Kelp Salt Recipe
Make Hand Cut Chips & Bull Kelp Salt Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hand Cut Chips
Bull Kelp Salt
Method
Hand Cut Chips
- 1
- 2
Soak
Submerge cut potatoes in 1 liter cold water with 1 tsp salt and ice if available. Soak for at least 30 minutes, up to 2 hours. This removes surface starch and helps achieve crispness. Drain and rinse under cold water when ready.
- 3
Par-cook (blanch) the chips
Pour 1.5 cups neutral oil into a heavy pot or deep fryer and heat to 320°F (160°C). If you don't have a thermometer, heat until small bubbles form around a wooden spoon handle. Working in batches, dry potato sticks thoroughly on a clean kitchen towel or paper towels. Blanch the chips in the 320°F oil for 3–4 minutes until just tender but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10–15 minutes.
- 4
Final fry
Increase oil temperature to 375°F (190°C). Re-fry the blanched chips in batches for 2–4 minutes until golden brown and crisp. Avoid overcrowding the fryer. Remove and drain on a wire rack or paper towels. Immediately sprinkle with bull kelp salt so it adheres while the chips are hot.
- 5
Serve
Serve chips hot with optional malt vinegar or ketchup. Keep extra bull kelp salt at the table for additional seasoning.
Bull Kelp Salt
- 6
Toast kelp (optional)
If your dried bull kelp is thick and dry, briefly toast the pieces in a dry skillet over medium heat for 20–40 seconds per side until fragrant. This intensifies the umami. Watch carefully to avoid burning.
- 7
Grind kelp
Break dried kelp into small pieces and place in a spice grinder, coffee grinder (clean), or mortar and pestle. Pulse/grind until you achieve a flaky, sand-like texture. You can leave some small flakes for texture — aim for 1–2 mm pieces.
- 8
Combine with salt and seasonings
Transfer ground kelp to a small bowl. Stir in 1 tablespoon flaky sea salt, 1/4 tsp freshly ground black pepper (optional), and 1/2 tsp neutral oil (optional) to bloom flavors and help the mixture cling to hot fries. Mix thoroughly.
- 9
Store
Store the bull kelp salt in an airtight jar in a cool, dry place for up to 2 months. If you added oil, use within 2–3 weeks and keep in the refrigerator for best shelf life.