Home Appetizers Homemade Kettle Chips – Lauren’s Latest

Homemade Kettle Chips – Lauren’s Latest

May 25, 2022

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goddess Homemade kettle chips Light, salty and crunchy and so easy to make. Combined with an amazing onion dill dip, you will want to make them over and over again! Bring these to your next Potlock! These are a great side to Root Beer Pulled Pork sandwiches!

Homemade kettle chips compared to regular potato chips … what’s the difference?

As the name suggests, these are cooked in a kettle, in a Dutch oven or deep fryer, and not with an industrial conveyor type of frying or baking. Even teapot chips are often sliced slightly thicker.

Use a mandolin machine!

Unless you have excellent knife skills, I highly recommend using a mandolin slicer. Yes, these can be scary kitchen utensils because the mandolin is insanely sharp, but it is great when used correctly and safely. Do not be a hero – use a guard !! This little Shindig, is the one I used.

How to make homemade kettle chips

Homemade chips are not difficult to prepare at all. You will be amazed at how easy it is to bounce them! You just need a few simple tips to get light and crispy results! The total working time of this recipe, chips and dipping together, takes about an hour. A little more time than I like to spend on a recipe, but these are really worth it! Try them and see what you think! For full recipe details, check out the printable recipe card below.

Rinse + slice potatoes

Complete wash Potatoes. Using a mandolin or food processor, slice the potatoes into very thin slices and put into them cold water Soak for 30 minutes. It removes the starch. Getting rid of starch is what makes a chip light and airy. Mmm… ..Chips.

While the potatoes are soaked, prepare the onion dill dip

Prepare the dip By mixing Sour cream, mayonnaise, diced onion, dill and Salt & pepper Together in a bowl. Be sure to use high-fat sour cream and real mayo … Believe me, your taste buds will be happy if you do. That means you make homemade potato chips. Do you think it’s time to use low-fat mayo? Puh- lease.

After a thorough combination of the dip ingredients, Cover and refrigerate until served.

Dried potato slices very well

After 30 minutes, empty yours Potatoes and Dry them well. Water and hot oil are not a good combination. Unless you like grade 3 burns on your hands and / or face … and in that case I say good luck with that. I spread mine out on a clean kitchen towel and patted the top with absorbent paper.

Fry teapot chips

Preheat a little Peanut oil In a large pot. I use this Le Creuset Braiser because it is huge. Divide into 4 servings and fry one serving at a time, stirring occasionally for even cooking.

* NOTE * To ensure the oil is at the right temperature, place one slice of potato into the hot oil. If nothing happens, it’s not hot enough. Increase the temperature. If the potato slice is simmering vigorously, the oil is too hot. Temperature reduction. You want the potato slice to happen evenly and consistently but never violently.

After 3-5 minutes, Potatoes Should be brown and look like French fries. Strain with a slotted spoon and place on absorbent paper. Sprinkle with Sea salt Immediately and repeat the operation with the rest of the dishes.

The best oil for frying

Peanut oil or any light vegetable oil Is your best bet to achieve the crispy results you are looking for in a chip. I prefer peanut oil over olive oil because of its high smoke point but use what you have. Any light flavored oil that has a high smoke point can work, I just prefer peanut oil for these.

Storage of leftover kettle chips + onion dill dip

Allow the chips to cool completely before placing them in an airtight container. French fries will stay good and fresh for 1-2 weeks.

Keep the onion dip in an airtight container and in the refrigerator. Dip will stay fresh for about a week!

I hope you enjoy making these light teapot chips, and dipping the onion dill to suit them. Have a wonderful day friends! 🙂

Homemade teapot fries with onion dill dip

These homemade kettle chips are light, crunchy and so easy to make. Combined with onion dill dip, you will want to make them over and over again!

Instructions

Wash whole potatoes. Using a mandolin or food processor, slice potatoes into very thin slices and let cold water soak for 30 minutes.
Meanwhile, prepare the dip by mixing all the ingredients together. cool.
Heat peanut oil in a large pot or in a Dutch oven over medium to medium-high heat.
Dry the potato slices well. Divide into 4 servings and fry one serving at a time, stirring occasionally for even cooking. {* See recipe notes} After 3-5 minutes, the potatoes should be browned and look like French fries. Strain with a slotted spoon and place on absorbent paper. Sprinkle with sea salt immediately and repeat with the rest of the dishes. Serve with a cold dip.
* Just to make sure the oil is at the right temperature, place one slice of potato into the hot oil. If nothing happens, it’s not hot enough. Increase the temperature. If the potato slice is simmering vigorously, the oil is too hot. Temperature reduction. You want the potato slice to happen evenly and consistently but never violently.

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Key word: Homemade kettle chips

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