Kettle Chips Recipe

Time30m

Serves4

A simple side of kettle-cooked potato chips.

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Ingredients

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1
Slice the Potatoes
Wash the Russet potatoes thoroughly. Slice them thinly (about 1/8 inch thick) using a mandoline slicer or a sharp knife. Rinse the slices in cold water to remove excess starch, then pat dry with paper towels.
2
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
3
Fry the Chips
Carefully add a handful of potato slices into the hot oil, ensuring not to overcrowd the pot. Fry the chips for about 3-5 minutes or until they turn golden brown and crispy, stirring occasionally to ensure even frying.
4
Drain and Season
Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with sea salt, paprika, and garlic powder to taste.
5
Serve
Allow the chips to cool slightly before serving. Enjoy them as a side or snack!