Kettle Chips Recipe

Time1h

Serves4

Crispy, golden kettle chips, perfectly seasoned for a satisfying crunch in every bite.

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Ingredients

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1
Prepare the Potatoes
Wash the Russet potatoes thoroughly to remove any dirt. Slice the potatoes thinly (about 1/8 inch thick) using a mandoline or a sharp knife.
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 ensures crispiness.
3
Heat the Oil
In a large, deep pot or a deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping a potato slice into the oil; it should sizzle immediately.
4
Fry the Chips
Remove the potato slices from the water and pat them dry with paper towels. Carefully add a handful of slices to the hot oil, being careful not to overcrowd the pot. Fry until golden brown and crispy, about 3-5 minutes.
5
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 warm, sprinkle sea salt, black pepper, and paprika over the chips to taste.
6
Cool and Serve
Allow the chips to cool slightly before serving. Enjoy your homemade kettle chips!