Kettle-cooked chips are undeniably more appealing than regular chips. Their deeper brown color and satisfying crunch set them apart. The difference lies in the cooking process. Standard chips are fried at a constant high temperature of around 350°F for three to four minutes. Kettle chips, however, are fried in large batches, starting at a lower temperature of around 250°F and slowly rising to 350°F over 8 to 10 minutes. This slower frying method allows the starch granules in the potatoes to absorb water and reinforce the cell walls, resulting in a harder, crunchier texture.
Making kettle chips at home is surprisingly easy and allows for experimentation with seasonings. With just potatoes and oil, a fresh batch can be ready in about 15 minutes.
The first step is to prepare the potatoes. A single large russet potato is ideal due to its high starch and low moisture content. Russets provide the best crunch, while their lower moisture content allows for faster dehydration during frying.
Sliced Russet Potatoes
Slice the potato into thin, even slices using a mandolin, sharp knife, or vegetable peeler. Two millimeters is a good target thickness. A mandolin offers speed and consistency, but exercise caution to avoid injury.
Washing the potato slices removes sugars, which contribute to browning. If a lighter color is desired, washing is recommended. Boiling the slices in vinegar is another option, but it doesn’t significantly impact the crunchiness due to the slower frying process.
Comparing Washed and Unwashed Potato Chips
Next, heat peanut oil in a wok or deep fryer to 315-325°F. A thermometer is essential for monitoring the oil temperature and ensuring consistent results. Carefully slide the potato slices into the hot oil, stirring constantly to prevent sticking and ensure even cooking.
The oil temperature will initially drop to around 250°F due to the introduction of the cold potatoes. Continue stirring as the temperature gradually rises. The chips are done when the bubbling subsides, indicating that the water has evaporated.
Frying Kettle Chips
Remove the chips and place them on a wire rack lined with paper towels to absorb excess oil. Be mindful not to overcook the chips, as they can quickly turn from golden brown to burnt. Most batches take between 9 and 11 minutes.
While the chips are still hot, season them immediately. A jalapeno-inspired seasoning can be created by dehydrating jalapeno peppers, garlic cloves, and onion slices in a low-temperature oven until completely dry.
Dehydrated Jalapeno, Garlic, and Onion
Grind the dried vegetables into a powder using a mortar and pestle. Combine this powder with salt, MSG, and a touch of sugar for a well-balanced flavor profile. Sprinkle the seasoning mix over the hot chips and enjoy.
Homemade Kettle Chips
Homemade kettle chips are just as delicious, if not better, than store-bought versions. The crispy texture and flavorful seasoning make them a perfect snack. Experiment with different seasonings and enjoy the satisfying crunch of freshly made kettle chips.
