How to Kettle Cook Potato Chips
Clean and peel as many potatoes as you need based on the amount of chips you want to make., Slice potatoes as thinly as desired, placing slices in a large bowl of water to remove excess starch and prevent browning., Fill 1/3 of a large kettle with...
Step-by-Step Guide
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Step 1: Clean and peel as many potatoes as you need based on the amount of chips you want to make.
If you want healthier chips leave the skin on and clean well.
An average-sized potato yields about 10 to 15 chips, although amounts vary based on the size of the potato and how thinly you slice it.
Idaho potatoes are recommended for chips, but you can use any variety you have on hand. -
Step 2: Slice potatoes as thinly as desired
A mandolin slicer can be used for a thin, even cut and added convenience. , Recommended oils include canola, rice and vegetable since they have little flavor and do not alter the taste of the potatoes.
Canola oil is the healthiest of these options, since it is low in saturated fat and high in heart-healthy omega-3 fat. , Shake off excess water, and pat the potato slices dry with paper towels. , Remove the slices from the oil with a slotted spoon, and place them on a platter lined with paper towels.
Do not crowd the potato slices.
Cook them in multiple batches with each batch composed of a single layer at the surface of the oil. ,, Pat chips lightly with additional paper towels to absorb excess oil. , Depending on your tastes, you can combine plain salt with garlic powder, cayenne pepper, onion powder, dry mustard, dill or other seasoning mixes. , -
Step 3: placing slices in a large bowl of water to remove excess starch and prevent browning.
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Step 4: Fill 1/3 of a large kettle with the oil of your choice and heat to 300 degrees Fahrenheit (149 degrees Celsius).
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Step 5: Transfer potato slices from the large bowl of water to a colander.
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Step 6: Submerge potato slices in heated oil
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Step 7: cooking until they appear white and matte.
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Step 8: Increase the oil heat to 350 degrees Fahrenheit (177 degrees Celsius) and re-submerge chips
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Step 9: cooking in batches until they are golden and crisp.
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Step 10: Transfer cooked chips with the slotted spoon onto a platter lined with fresh paper towels.
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Step 11: Season chips with salt or your choice of seasoning.
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Step 12: Finished.
Detailed Guide
If you want healthier chips leave the skin on and clean well.
An average-sized potato yields about 10 to 15 chips, although amounts vary based on the size of the potato and how thinly you slice it.
Idaho potatoes are recommended for chips, but you can use any variety you have on hand.
A mandolin slicer can be used for a thin, even cut and added convenience. , Recommended oils include canola, rice and vegetable since they have little flavor and do not alter the taste of the potatoes.
Canola oil is the healthiest of these options, since it is low in saturated fat and high in heart-healthy omega-3 fat. , Shake off excess water, and pat the potato slices dry with paper towels. , Remove the slices from the oil with a slotted spoon, and place them on a platter lined with paper towels.
Do not crowd the potato slices.
Cook them in multiple batches with each batch composed of a single layer at the surface of the oil. ,, Pat chips lightly with additional paper towels to absorb excess oil. , Depending on your tastes, you can combine plain salt with garlic powder, cayenne pepper, onion powder, dry mustard, dill or other seasoning mixes. ,
About the Author
Brenda Turner
Committed to making lifestyle accessible and understandable for everyone.
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