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Crunchy Kettle Potato Chips

  • guess4pink
  • Jul 8
  • 2 min read

Skip the store-bought bag and make these Crunchy Kettle Potato Chips right at home! With just three simple ingredients, you can create perfectly crispy, golden potato chips with that irresistible homemade crunch. They’re a fun appetizer, snack, or party treat that’s easier to make than you might think.

salted Crunchy Kettle Potato Chips arranged in a pan and glass dish
Crunchy Kettle Potato Chips

Why You'll Love This Crunchy Kettle Potato Chips Recipe

  • Crispy, crunchy homemade chips made with simple ingredients

  • A fun alternative to store-bought potato chips

  • Requires only three basic ingredients

  • Perfect appetizer or snack for parties, game days, and gatherings

  • Easy way to customize flavors with your favorite seasonings

  • Budget-friendly recipe using inexpensive pantry staples

  • Perfect for serving with dips, sandwiches, or burgers


Cooking Tips & Tricks

  • Slice potatoes as thin and evenly as possible. Using a mandolin helps create consistent chips.

  • Soak potato slices in cold water long enough to remove excess starch and improve crispiness.

  • Dry the potatoes completely before frying; excess water can cause oil splattering and soggy chips.

  • Fry in small batches to keep the oil temperature steady and prevent chips from sticking together.

  • Salt immediately after frying while the chips are still warm so the seasoning sticks.


Crunchy Kettle Potato Chips Recipe

Prep: 40 mins. | Cook: 20 mins.   


Ingredients:

  • 2lbs. Russet Potatoes

  • Cooking Oil

  • Salt

 

Let's Get Started!

  1. Peel potatoes.

  2. Slice the potatoes into VERY thin slices, using a mandoline or a knife.

  3. Soak the potato slices in a bowl of cold water for 30 minutes to remove the starch.

  4. Work in batches and roll the chips in a clean kitchen towel until very dry on both sides.

  5. Fill a large Dutch Oven or cast-iron skillet with 2-3 inches of oil and heat to 350 degrees.  Make sure your oil is not piping hot but has a nice sizzle when you test one chip.

  6. Fry the chips in small batches, leave enough room to stir and flip the chips.  If the pot is too crowded the chips will stick together.

  7. Remove your chips when they turn a light golden brown.  Place them on a paper towel lined tray.

  8. Salt immediately while they are still damp.  The oil will help the salt stick to the chips.

 

Chef Tip: A mandolin works best for this recipe

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