United States
Kettle cooked potato chips
Thicker, harder, crunchier. The chip that makes the whole room look up.
55 minTime
3 gProtein each
mildSpice
Why kettle chips crunch2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original218kcal
3 gprotein
3 gfibre
55minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Scrub the potatoes well and slice them skin on, about 2 mm thick, on a mandoline with the guard.
- 2Rinse once in cold water, drain and dry thoroughly on towels.
- 3Heat the oil in a heavy, deep pot filled no more than halfway to 165°C.
- 4Add about a third of the slices. The oil temperature will drop. Stir constantly so they do not stick, frying for 8 to 10 minutes as the heat climbs back.
- 5Lift out, drain on a rack and salt at once. Bring the oil back to 165°C before the next batch and never leave it unattended.
- 6Cool completely before storing airtight. Let the oil cool fully before you move the pot.
Serve it like this
Serve in a wooden bowl with flaky salt scattered over, and a dip on the side.
