Fresh, Homemade Kettle Chips
You can make thin, crispy, and perfectly cooked kettle chips right in your own kitchen! Homemade chips are surprisingly simple to make, and honestly, there’s nothing like a freshly fried potato. I love these because they’re so easy and customizable; I use salt as the only seasoning for today’s recipe, but you can always get creative and add something like freshly cracked black pepper or Old Bay! If you’ve never fried anything before, this recipe is a great one to start with. You do need to be careful when adding your chips, but the whole process is very simple. Give this recipe a go, and soon you’ll be frying up a batch of fried pickles or mozzarella sticks like a pro!
What You Need
Homemade kettle chips require just three basic ingredients:
Potatoes. Really, you can use any potato, even a sweet potato. However, russet potatoes are best for making potato chips. Gold potatoes would also work. For best results, use potatoes that have not yet sprouted. Oil. Use a good frying oil, like vegetable oil or peanut oil.Salt. I like to use sea salt for my chips, but you can use whatever you prefer. The great thing about this recipe is that you can control the salt level.
SAM’S TIP: An ice bath is essential for crispy chips, but you want to be very careful about introducing water when frying. As we all know, oil and water don’t mix, and combining the two can cause the very hot oil to bubble and create a dangerous situation. Because of this, it’s important you dry the potatoes extremely well (thoroughly blotting with a paper towel works) before lowering them into the oil. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Kettle Chips
SAM’S TIP: You’ll know your chips are done when they are a light golden brown, begin curling around the edges, appear stiff, and “click” together when stirred. SAM’S TIP: Thin slices are SO important for a crisp kettle chip. It’s not impossible to do this by hand, but it is difficult to get the chips as thin and even as they ought to be (which is important for them to fry evenly). Because of this, I highly, highly, highly recommend a mandolin! Here is the mandolin that I use; it’s inexpensive, small (stores easily), and has many uses besides making potato chips, like prepping veggies for salads. Once you taste these fresh chips, you’ll have a hard time going back to the store-bought version! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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