There’s something irresistible about homemade kettle chips—crispy, golden, and bursting with natural potato flavor. Unlike store-bought versions, these chips are crafted with care, offering a satisfying crunch and a hint of earthy sweetness. With just 4 minutes of cooking time, you’ll achieve a perfect balance of lightness and texture, making every bite a delight. Whether you’re snacking solo or sharing with friends, these chips are a healthier, more flavorful alternative that’s worth the effort.
What makes these kettle chips truly special is their simplicity and versatility. Thinly sliced potatoes transform into golden perfection, with a delicate crispness that melts in your mouth. Season them with your favorite spices or enjoy them plain for a pure, wholesome treat. In just over an hour, you’ll have a pound of chips that are low in fat yet rich in flavor, proving that homemade snacks can be both indulgent and nourishing. Perfect for any occasion, these chips are sure to become a staple in your kitchen.
What You’ll Need
- 1 lb (455 g) russet potatoes (unpeeled, scrubbed clean)
- Sea salt (for sprinkling)
- Vegetable oil (for frying, enough to fill your pot 3” deep)
How to Make Kettle Chips
- Slice the potatoes: Use a mandolin on the thinnest setting to slice the potatoes as thin as possible. Place the slices in a large bowl of ice water and let them soak for 30 minutes.
- Heat the oil: After 15 minutes of soaking, start heating the oil. Pour enough vegetable oil into a pot to fill it 3” deep. Attach a thermometer to the side, ensuring the tip is suspended in the middle of the oil. Heat over medium-low until the oil reaches 375°F (190°C).
- Dry the potatoes: Drain the potatoes and pat them thoroughly dry with paper towels. Removing all moisture is crucial to prevent dangerous oil splatters.
- Set up your fry station: (Optional but recommended) Line a baking sheet with wax paper or paper towels and place a cooling rack on top. Keep this near your pot for easy transfer of hot chips.
- Fry the chips: Working in small batches, carefully lower the potato slices into the hot oil using a spider or slotted spoon. Avoid overcrowding the pot to prevent overflow. Fry for 4-5 minutes, stirring occasionally, until the chips are stiffened and the oil stops bubbling.
- Drain and season: Use the spider to remove the chips, letting excess oil drain back into the pot. Transfer the chips to your prepared fry station and sprinkle immediately with sea salt.
- Repeat: Allow the oil to return to 375°F (190°C) before frying the next batch. Repeat until all the potatoes are cooked.
Perfect Pairings: Sauce and Topping Ideas
Elevate your homemade kettle chips with delicious dips and toppings! Try pairing them with garlic aioli (mix 1/2 cup mayo, 1 minced garlic clove, and a squeeze of lemon) or a tangy ranch dip (combine 1/2 cup sour cream, 1/4 cup buttermilk, and 1 tsp ranch seasoning). For a spicy twist, sprinkle with chili powder or smoked paprika before serving.
Serve with Style: Presentation Tips
Make your kettle chips the star of the show by serving them in a paper cone or a rustic wooden bowl. Add a sprinkle of fresh herbs like parsley or chives for a pop of color. These chips are perfect as a snack, but they also pair wonderfully with burgers, sandwiches, or a hearty bowl of chili.
Keep It Crispy: Storage and Reheating
Store your kettle chips in an airtight container at room temperature for up to 3 days. If they lose their crunch, revive them by spreading them on a baking sheet and heating in a 350°F (175°C) oven for 3-5 minutes. Avoid microwaving, as it can make them soggy.
Time-Saving Hacks for Busy Cooks
To speed up prep, use a mandoline slicer for perfectly thin potato slices. If you’re short on time, skip the soaking step, but be sure to pat the slices extra dry to prevent oil splatters. For even faster results, fry the chips in smaller batches to maintain consistent heat and crispiness.
Equipment Essentials for Success
Invest in a spider strainer or slotted spoon for safely removing chips from hot oil. A candy or deep-fry thermometer is crucial for monitoring oil temperature. For easy cleanup, line your workspace with wax paper and keep a cooling rack nearby to drain excess oil.
Kettle Chips
Ingredients
- 1 lb russet potatoes unpeeled, scrubbed clean
- Sea salt for sprinkling
- Vegetable oil for frying
Instructions
- Slice potatoes as thin as possible, I use the thinnest setting on my mandolin, and after slicing, place in a large bowl of ice water. Let potatoes sit for 30 minutes. Once potatoes have been soaking about 15 minutes, begin to heat your oil.
- Pour enough oil into your pot to fill it 3” deep. Fit a thermometer to the side so that the tip of the thermometer is suspended in the middle of the oil. Place pot on stovetop over medium-low heat and bring oil to 375F (190C).
- Drain potatoes well and pat dry thoroughly with paper towels (residual water will bubble in the hot oil and can be hazardous, so the more you remove the better).
- (optional, but recommended for easy cleanup): Prepare a fry station beside your oil by lining a baking sheet with wax paper or paper towels and topping with a cooling rack. Keep this by your oil and transfer hot chips here.
- Working in batches, carefully lower a portion of the potatoes into the oil using spider or slotted spoon (take care to not add too many! If you do or if potatoes are very wet, the oil may bubble and overflow pot which is extremely dangerous, never touch hot oil).
- Cook the potatoes, stirring periodically to help separate them, and cook until chips are stiffened. The oil will typically stop bubbling once the potatoes are cooked through. Exactly how long this takes will vary, but is typically 4-5 minutes for me.
- Use spider to remove potato chips, drain grease back into the pot, and deposit chips evenly onto prepared frying station.
- Sprinkle with sea salt.
- Allow oil to return to 375F (190C) before cooking the next batch of chips.