It is actually sort of funny to be making a copycat of Kettle Chips, since they are in turn copying homemade chips. The name has sort of connected with this style of potato chip though. No matter what you call them, these homemade potato chips are sure to please your family. While these are simply seasoned with a sprinkle of salt and pepper, this copycat kettle chip recipe is the perfect opportunity to make some special chips featuring your favorite seasonings.
How to Make Kettle Chips
Slice potatoes on a mandolin to get nice even thin slices. Sure, if you have well honed knives and good knife skills, you could slice the chips, but using a mandolin makes much more practical sense.
Soak the chip slices in cold water to remove the starch and any residual grit. Remove the kettle chips to towel to dry.
Fry the chips in kettle (Dutch oven) of hot oil in small batches until crispy, then remove to towels to cool. Season while hot.
- 1 lb Potatoes (Yukon Gold preferred)
- Vegetable Oil (for Frying)
- Sea Salt & Fresh Ground Black Pepper (or seasoning of choice)
- Wash the potatoes well.
- Thinly slice potatoes into chips using a mandolin, then soak them in cold water bath.
- Heat a few inches of oil in dutch oven or similar heavy pan to temperature of 400 degrees.
- Dry potatoes one batch at a time on paper towels.
- Prepare another plate lined with paper towels for the chips as they come out of the oil.
- Cook in small batches in the oil, stirring and turning often.
- Remove when brown and crispy and place on towels to cool..
- Salt and pepper (or other seasoning) should be applied immediately (while hot) to adhere.
- Repeat with remaining potatoes.