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Homemade Kettle Chips

Holiday 2013
201306015.jpg
food and drink

BY: Lucy Waverman

Make ahead and serve at room temperature.

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

What to Serve

LCBO#:163816
$11.75  
201306015.jpg
food and drink

Homemade Kettle Chips

Holiday 2013

BY: Lucy Waverman

Make ahead and serve at room temperature.

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

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