Kettle Cooked Chips

Golden brown & crunchy.

1 batch
25 minutes
Ethan Chlebowski

Ingredients

Chip components

  • Russet potatoes
    1
  • Neutral oil
    for frying
  • Salt
    to taste

Method

Step 1: Heat the oil

Set a wok or pot over medium-low heat and add the oil about 1 to 2 inches up the pot. Set a thermometer to monitor the temperature to reach 315°F/ 157°C.

Step 2: Cut the chips

Wash the exterior of the potato.

Using a mandolin set on 2 mm (~1/16th inch), a very sharp knife, or a potato peeler, cut the potatoes into thin chip slices.

Step 3: Fry the chips

Add the potatoes to the hot oil and for 9 to 11 minutes while stirring fairly constantly. Keep an eye on the chips to make sure they don’t go from golden brown to dark brown.

  • Note: The oil should drop to roughly 250°F/121°C in the first few minutes before stabilizing and increasing back to 315°F/157°C. This may be slightly different depending on the size of the pot and the amount of oil you use.

Step 4: Drain & salt the chips

Once golden brown and completely crisp with no bubbling, remove the chips with a slotted spoon and place them on a paper towel over a wire rack to absorb excess oil. Season immediately with salt and any seasoning of your choice.

  • Don't throw away your oil! Let it cool. Place a paper towel in a metal strainer and strain it into a glass or plastic container for next time.

“I absolutely love Kettle cooked chips so I asked myself, is it worth it to make them at home? Surprisingly, I would have to say yes.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

1 BATCH
Calories110
26g
0g
3g

Show macros split into…

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FAQ

How are kettle cooked chips different than regular ones?

Standard chips are cooked at a constant and high temp and are done in 3-4 minutes. Kettle cooked chips are cooked in large batches. When they are dropped into the oil, the oil temperature lowers and then gradually comes back to the higher temp over 8-10 minutes. During the extra time, the kettle chips get a . The starch granules absorb water and exude starch into the potato cell walls which reinforce and glue it together, giving us a harder & crunchier chip.

Do I have to use russet potatoes?

Because of their starch content, Russet potatoes will make for the chips. Waxier potatoes like Yukon golds won’t work quite as well.