We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy.
Recipe Detail Page
Homemade Kettle Chips
Holiday 2013
Make ahead and serve at room temperature.
Makes about 20 chips
2 cups (500 mL) vegetable oil
1 large Yukon Gold Potato
Salt to taste
1 Heat oil in a heavy pot or wok until it reaches 350°F (180°C) or a cube of bread turns brown in about 15 seconds.
2 Slice potato lengthwise on a mandolin fitted to the thinnest setting. Place in a bowl of cold water until needed. Pat dry before using.
3 Fry chips in heated oil for about 2 minutes a side, until golden brown.
4 Remove chips from oil with a slotted spoon to allow oil to drain off and place on paper towel. Season with salt.
Makes about 20 chips