Kettle-Style Deep-Fried Chips

How to Make Kettle-Style Deep-Fried Chips

1. 1

   Step 1: Slice and rinse the potatoes

   Wash the russets and, if you like, leave the skins on for texture. Using a mandoline or a sharp knife, slice the potatoes to 1/8–3/16 inch (3–4.5 mm) thickness for a kettle-style heft, then transfer the slices to a large bowl.

   For this step

   • 1 1/2 poundsRusset potatoes
   • 4 cupsCold water (with ice)
   
2. 2

   Step 2: Soak and dry to remove starch

   Cover the slices with cold water and ice and rinse until the water runs less cloudy, then soak at least 30 minutes (up to 2 hours) to draw out starch. Drain and spread the slices on clean kitchen towels or a rack and pat them completely dry—excess moisture will cause oil splatter and prevent crisping.
   
3. 3

   Step 3: Heat oil and fry in batches

   Pour oil into a heavy, deep pot so it fills about one-third to one-half the depth and heat to 350–375°F (175–190°C) using a thermometer for accuracy. Fry the potato slices in small, single layers (do not overcrowd) for about 3–4 minutes per batch, stirring occasionally until blistered and golden; remove with a slotted spoon to a paper towel- or rack-lined tray to drain.

   For this step

   • 4 cupsNeutral oil for frying (canola or peanut)
4. 4

   Step 4: Season immediately while hot

   While the chips are still hot and oily, sprinkle evenly with kosher salt and a light dusting of smoked paprika and black pepper; toss gently so the seasoning sticks. For a classic tang, lightly mist or toss with a teaspoon of vinegar before the final seasoning—do this sparingly so the chips don't become soggy.

   For this step

   • 2 teaspoonsKosher salt
   • 1 teaspoonWhite or malt vinegar (optional, for a tangy finish)
   • 1/2 teaspoonFreshly ground black pepper
   • 1/2 teaspoonSmoked paprika (optional)
   
5. 5

   Step 5: Cool, serve, and store

   Let the chips cool completely to room temperature—the cooling completes the crisping process—and serve immediately for best texture. Store any leftovers in an airtight container at room temperature and eat within 1–2 days, as chips soften with time.
   

1. Wash the russets and, if you like, leave the skins on for texture. Using a mandoline or a sharp knife, slice the potatoes to 1/8–3/16 inch (3–4.5 mm) thickness for a kettle-style heft, then transfer the slices to a large bowl.
2. Cover the slices with cold water and ice and rinse until the water runs less cloudy, then soak at least 30 minutes (up to 2 hours) to draw out starch. Drain and spread the slices on clean kitchen towels or a rack and pat them completely dry—excess moisture will cause oil splatter and prevent crisping.
3. Pour oil into a heavy, deep pot so it fills about one-third to one-half the depth and heat to 350–375°F (175–190°C) using a thermometer for accuracy. Fry the potato slices in small, single layers (do not overcrowd) for about 3–4 minutes per batch, stirring occasionally until blistered and golden; remove with a slotted spoon to a paper towel- or rack-lined tray to drain.
4. While the chips are still hot and oily, sprinkle evenly with kosher salt and a light dusting of smoked paprika and black pepper; toss gently so the seasoning sticks. For a classic tang, lightly mist or toss with a teaspoon of vinegar before the final seasoning—do this sparingly so the chips don't become soggy.
5. Let the chips cool completely to room temperature—the cooling completes the crisping process—and serve immediately for best texture. Store any leftovers in an airtight container at room temperature and eat within 1–2 days, as chips soften with time.