Make Kettle Chips At Home: No Deep Fryer Needed

Making homemade kettle chips is easy and the results are delicious. You can make thin, crispy, and perfectly cooked kettle chips right in your own kitchen. All you need are three basic ingredients: potatoes, oil, and salt. You can use a stove and a pot to fry the potatoes, and a spider or slotted spoon to remove the chips from the oil. The key to getting crispy chips is to slice the potatoes as thinly and evenly as possible, and to dry them thoroughly before frying. You can also experiment with different seasonings to find your favorite flavor.

Choosing the right potatoes

When making homemade kettle chips, you can use any type of potato, even sweet potatoes. However, for the best results, it is recommended to use potatoes that have not yet sprouted.

Russet potatoes are considered the best type of potato for making kettle chips, as they yield crispy and crunchy results. Alternatively, gold potatoes, also known as Yukon Gold, are another great option and are preferred by some. If you are slicing the potatoes by hand, it is best to choose potatoes that are well-honed and have good knife skills.

The quantity of potatoes you need depends on the number of servings you want to make. For example, one recipe suggests using 1 lb (455 g) of russet potatoes for 1 lb of potato chips. Another recipe calls for 4 medium-sized potatoes, which yields 8 servings.

Once you've chosen the right potatoes, it's important to slice them as thinly and evenly as possible. While you can do this by hand, it can be difficult to achieve the desired thinness and evenness. Therefore, it is highly recommended to use a mandolin slicer to get nice, even, thin slices. A food processor with a slicing attachment can also be helpful.

Preparing the potatoes

Wash the potatoes, and then slice them thinly. You can do this by hand, but it is difficult to get the chips as thin and even as they should be, so a mandolin slicer is recommended. If you are slicing by hand, use a well-honed knife and be careful. If you are using a mandolin slicer, don't be a hero—use the guard! Unless you have superb knife skills, a mandolin is the best tool for this job. It can be a scary kitchen tool because it is insanely sharp and it's easy to slip, but when used properly and safely, it's great. You can also use a food processor with a slicing attachment to slice the potatoes.

Once you have sliced your potatoes, place them in a bowl of ice water for 30 minutes. This will help to remove the starch and any residual grit. It will also help keep your potatoes from getting brown and limp. The thinner the potato, the more transparent it should be.

After 30 minutes, drain the potatoes and dry them very well. Water and hot oil are not a good combination, so make sure to blot them thoroughly with paper towels or roll them up in a clean kitchen towel.

Choosing the right oil

The choice of oil is crucial when making homemade kettle chips, as it can affect the taste, texture, and safety of the final product. Here are some factors to consider when choosing the right oil for your homemade kettle chips:

Smoke Point

The smoke point of an oil refers to the temperature at which it starts to burn and smoke. For deep frying, it is essential to choose an oil with a high smoke point to prevent it from breaking down and releasing harmful compounds. Peanut oil, vegetable oil, and canola oil are recommended due to their high smoke points.

Flavour

Different oils can impart unique flavours to your kettle chips. For example, olive oil has a distinct flavour that may complement or overpower the chips, depending on your preference. Avocado oil, on the other hand, is milder in taste and is a healthier alternative to traditional frying oils.

Health Considerations

When choosing an oil, consider the health implications of each option. For instance, vegetable oils, such as seed oils, contain high levels of polyunsaturated fatty acids, which can oxidize and be unhealthy. Avocado oil or olive oil are healthier alternatives, mainly consisting of monounsaturated fatty acids.

Cost and Availability

Some oils can be more expensive than others, such as avocado oil or olive oil. If you require a large quantity for frying, opting for a more cost-effective option like vegetable oil or canola oil may be more feasible. Ensure that the oil you choose is readily available and suitable for your budget.

Reusability

If you plan to reuse the oil for multiple batches of kettle chips or other fried foods, consider oils with a longer shelf life and those that can withstand higher temperatures without degrading. Peanut oil, for example, has a high smoke point and is often recommended for reuse in frying applications.

In summary, when choosing the right oil for making homemade kettle chips without a deep fryer, consider factors such as smoke point, flavour, health implications, cost, and reusability. Always opt for oils with high smoke points to ensure safety, and feel free to experiment with different oils to find the perfect balance of taste, texture, and cost for your homemade kettle chips.

Frying the chips

Now that you have your sliced potatoes ready, it's time to fry them up and turn them into crispy, golden kettle chips! Here's a step-by-step guide to frying your homemade kettle chips:

• Heat the Oil: Pour enough oil into your pot or Dutch oven to achieve a depth of about 3 inches (or as specified in your recipe). Use a thermometer to monitor the oil's temperature, aiming for 350°F to 400°F (depending on your recipe).
• Dry the Potatoes: After soaking your potato slices, it's crucial to dry them thoroughly. Use paper towels or a clean kitchen towel to absorb any excess moisture. This step is essential because introducing water into hot oil can be hazardous and cause splattering.
• Fry in Batches: Working in small batches, carefully lower a portion of the dried potato slices into the hot oil. Use a slotted spoon or spider tool for this step. Avoid overcrowding the pot, as it can affect the oil temperature and cooking time.
• Stir and Cook: Stir the potato slices periodically to help them cook evenly and separate from each other. Continue frying until the chips stiffen and turn a light golden brown. The oil will typically stop bubbling once the potatoes are cooked through. This should take around 4 to 5 minutes, depending on your oil temperature and batch size.
• Remove and Drain: Use a spider or slotted spoon to remove the potato chips from the oil carefully. Drain the excess grease back into the pot to prevent your chips from becoming greasy.
• Season Immediately: Place the fried chips on a paper towel-lined plate or baking sheet. Sprinkle your desired seasoning (such as salt, pepper, or other spices) over the chips while they are still hot and glistening with oil. This ensures that the seasoning adheres well to the chips.
• Repeat: Allow the oil to return to the desired temperature before frying the next batch of chips. Continue this process until you've fried all your potato slices.

By following these steps and keeping a close eye on your oil temperature, you'll be well on your way to enjoying delicious, crispy homemade kettle chips!

Seasoning the chips

Seasoning your kettle chips is a fun part of the process, as you can get creative and experiment with different flavours. The seasoning should be applied immediately after the chips come out of the oil, while they are still hot and glistening with oil. This will ensure the seasoning sticks to the chips.

The most basic seasoning is salt, which can be added to taste. Sea salt is a popular choice for homemade kettle chips. You can also add freshly cracked black pepper for a simple, classic flavour.

If you want to get more creative, you can try different combinations of seasonings. One source suggests a few tablespoons of Trader Joe's Everything Bagel Seasoning, ground into a finer powder and sprinkled over the chips.

• Garlic Parmesan: Grated Parmesan cheese, garlic powder, and dried parsley.
• Cracked Pepper Sea Salt: Sea salt, freshly ground black pepper, onion powder, and garlic powder.
• Sour Cream and Onion: Buttermilk powder, dried dill, onion powder, garlic powder, and granulated sugar.
• Dried chipotle powder.
• Salt and vinegar "dust".

Frequently asked questions