Kettle cooked chips
I like many of you, absolutely love Kettle cooked chips, specifically the jalapeno-flavored ones, so I asked myself, is it worth it to make them at home? Surprisingly, I would have to say yes.
Kettle Cooked Chips
Yield: 2 to 3
Prep time: 3 MinCook time: 11 MinTotal time: 14 Min
Ingredients
Instructions
- Set a wok or pot over medium-low heat and add the peanut oil about 1 to 2 inches up the pot. Set a thermometer to monitor the temperature to reach 315 F (157 C).
- Wash the exterior of the potato. Using a mandolin set on 2 mm (~1/16th inch), a very sharp knife or a potato peeler cut the potatoes into thin chip slices.
- Add the potatoes to the hot oil and cook for 9 to 11 minutes while stirring fairly constantly. Note: The oil should drop to roughly 250 F in the first few minutes before stabilizing and increasing back to 315 F. This may be slightly different depending on the size of the pot and the amount of oil you use.
- Once golden browned and completely crisp with no bubbling, remove the chips with a slotted spoon and add to a paper towel over a wire rack to absorb excess oil. Seasoning immediately with salt and any seasoning of your choice.
- Don't throw away your oil! Let it cool. Place a paper towel in a metal strainer and strain it into a glass or plastic container for next time.
