If you love the satisfying crunch and rich flavor of kettle-cooked chips, you might wonder how to make them at home. Kettle cooking chips is a traditional method that results in thicker, crunchier, and more flavorful potato chips compared to regular chips. The process is straightforward and fun, and the best part is you can customize the seasoning to your liking. Let’s dive into how you kettle cook chips step-by-step, so you can enjoy fresh, homemade kettle chips anytime!
What Are Kettle Cooked Chips?
Kettle cooked chips are potato chips made by frying sliced potatoes in small batches in hot oil, typically in a kettle or heavy pot. Unlike mass-produced chips that are fried quickly and thinly, kettle chips are cooked more slowly and in thicker slices, which creates a crunchier texture and a richer potato flavor. The chips are usually cooked in batches, stirred occasionally, and removed when golden and crisp.
Why Make Kettle Cooked Chips at Home?
Making kettle chips at home has several benefits:
– Freshness: You get chips straight from the fryer, warm and crispy.
– Healthier: You control the oil type and amount, avoiding preservatives and excess additives.
– Customizable: Experiment with different seasonings like garlic powder, smoked paprika, or chili powder.
– Fun and rewarding: It’s a great kitchen project that yields delicious results.
Ingredients You’ll Need
– Potatoes: Russet or Yukon Gold potatoes work best because of their starch content.
– Vegetable oil: Canola, peanut, or any frying oil with a high smoke point.
– Salt: For seasoning.
– Optional seasonings: Garlic powder, smoked paprika, chili powder, parmesan cheese, or even truffle oil for a gourmet touch.
Equipment Needed
– A large, heavy-bottomed pot or deep skillet (a wok works well too).
– A thermometer to monitor oil temperature.
– A mandoline slicer or sharp knife for thin, even potato slices.
– Slotted spoon or spider strainer.
– Paper towels or wire rack for draining excess oil.
Step-by-Step: How to Kettle Cook Chips
1. Prepare the Potatoes
Start by washing the potatoes thoroughly. Peeling is optional, depending on your texture preference. Using a mandoline slicer or a very sharp knife, slice the potatoes thinly—about 1/16 inch (2 mm) thick is ideal for kettle chips. To get that perfect crunch, soak the slices in cold water for at least 30 minutes. This step removes excess starch and prevents the chips from sticking together.
2. Heat the Oil
Pour enough oil into your pot to submerge the potato slices completely—usually 1 to 2 inches deep. Heat the oil over medium-low heat and use a thermometer to bring it to about 315°F (157°C). Maintaining the right temperature is crucial for even cooking and crispiness.
3. Dry and Fry the Chips
Drain the potato slices from the water and pat them completely dry with a clean kitchen towel or paper towels. Adding wet potatoes to hot oil can cause splattering and soggy chips.
Add a small batch of potato slices to the hot oil. Stir them fairly constantly to prevent sticking and ensure even cooking. The oil temperature will drop initially to about 250°F (121°C) but should stabilize back to 315°F (157°C) as the chips cook. Fry the chips for about 9 to 11 minutes or until they turn golden brown and crispy.
Avoid overcrowding the pot; frying in small batches is key to perfect kettle chips.
4. Drain and Season Immediately
Use a slotted spoon to remove the chips from the oil. Place them on a paper towel-lined wire rack or plate to drain excess oil. While the chips are still warm and slightly oily, sprinkle them with salt and any other seasonings you like. The residual oil helps the seasoning stick better.
5. Optional: Double Fry for Extra Crunch
For an even crunchier chip, you can fry the chips twice. Fry them once until lightly golden, remove and let cool, then fry again for a minute or two until deeply golden and crispy.
Tips for Perfect Kettle Chips
– Uniform slices: Use a mandoline slicer for consistent thickness, which ensures even cooking.
– Keep oil clean: Remove leftover potato bits between batches to prevent burning and off flavors.
– Experiment with flavors: Beyond salt, try ranch seasoning, parmesan, chili powder, or truffle oil for unique tastes.
– Use fresh potatoes: Older potatoes can produce soggy chips.
– Store properly: Keep leftover chips in an airtight container for up to 3 days to maintain crispness.
Why the Temperature Matters
Maintaining oil temperature between 315°F and 350°F is essential. Too low, and the chips absorb too much oil and become greasy; too high, and they burn quickly on the outside without cooking through. Using a thermometer helps you keep the temperature steady throughout frying.
Cleaning and Reusing Oil
Don’t throw away your frying oil! After it cools, strain it through a paper towel-lined strainer into a clean container. You can reuse the oil several times for frying chips, which saves money and reduces waste.
Making kettle cooked chips at home is a rewarding way to enjoy a classic snack with your own twist. With simple ingredients and a bit of patience, you can create irresistibly crunchy and flavorful chips that beat store-bought versions any day. So grab some potatoes, heat up your oil, and get ready to crunch into homemade perfection!