Kettle Cooked Chips Recipe

Time1h

Serves4

Make Kettle Cooked Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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.

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.

1
Wash and Slice the Potatoes
Thoroughly wash the Russet potatoes under cold water to remove any dirt. Using a sharp knife or a mandoline slicer, slice the potatoes into thin, even slices (about 1/8 inch thick).
2
Soak the Potato Slices
Place the sliced potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and results in crispier chips.

3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a deep-frying thermometer to monitor the temperature.
4
Dry the Potatoes
After soaking, drain the potato slices and pat them dry thoroughly with paper towels. This step is crucial to avoid oil splatter and to ensure the chips become crispy.
5
Fry the Potato Slices
Carefully add a handful of potato slices to the hot oil, being cautious not to overcrowd the pot. Fry for about 3-4 minutes or until they turn golden brown and crispy.
6
Remove and Drain
Using a slotted spoon, remove the cooked chips from the oil and place them on a plate lined with paper towels to drain excess oil. Immediately sprinkle with salt while they are still hot.
7
Season (Optional)
If desired, sprinkle additional seasonings (paprika, garlic powder, onion powder, black pepper) over the chips while they are still warm for extra flavor.