How to make Kettle Chips


How to make Kettle Chips

Potatoes are not only extremely easy to prepare but no matter how you choose to do so, they are extremely delicious. While going into a supermarket and picking your favorite type of potato chips is definitely easy to do, it doesn’t give you the satisfaction or the freshness of kettle chips made by yourself, at home. Don’t worry, it’s quite easy and fun to make them on your own, not to mention healthier and more delicious as you can consume them as soon as they are done, instead of waiting.

Similar to regular potato chips, kettle chips differentiate themselves from their cousins thought the cooking process. The standard potato chips are made in a conveyer-belt-like continuous process, where the oil is heated at a constant temperature throughout the entire process. The kettle chips, however, are made in batches, meaning that a small quantity of them is placed in hot oil, left till cooked then changed with another batch. While the process might seem similar, the new batch of potatoes cools down the oil, lowering its temperature, and the chips take longer to cook. This gives them irregular shapes, darkened parts, and thicker texture.



There are several ways to prepare them, but according to what you like to use best in the kitchen, you can prepare them in a frying pan, or in the oven. Both methods will provide you with delicious, freshly- made chips, so regardless of which method you choose, you will be rewarded in the end. Even more, both ways allow you to prepare other flavors of chips as well, seasoning them to your liking – either with salt or other spices. So, without further ado, let’s jump right into the process!


Frying Pan Method

Ingredients
  • 4 medium potatoes – the russet, or Idaho, the type is usually best for this type of cooking.
  • 3 tablespoons of salt.
  • 1 quart of oil for deep frying – it can be any type of cooking oil or vegetable oil.
Equipment
Instructions
  1. Peel the potatoes and wash them, because you don’t have to have impurities in your chips. Add cold water into the bowl and place the peeled potatoes there to avoid browning.
  2. Next, by using either the food processor or the Japanese mandolin, cut them into thin, round slices, in batches. They should have a paper-thin density, allowing you almost to see through them. While cutting them, make sure to place the freshly-cut batch in the water bowl to prevent browning. Continue to cut them until all of them have been sliced.
  3. When the bowl is filled with chips, drain the water and rinse them thoroughly a few times, until the water is clean. Here you have two options, you can either add salt into the water, and let them soak for about 30 minutes, and then proceed to the next step, or simply skip the 30 minutes wait and proceed. Depending on your tastes and how salty you want them to be, as well as on how long you’re planning to wait to consume them, you can season them with salt later in the process.
  4. Regardless of what your previous option was, you have to make sure to dry them up using a paper towel. Since water and oil never see eye-to-eye, it’s best to avoid any possible interaction between the two, so don’t hurry this step and dry them thoroughly.
  5. Put the oil into the frying pan and place it on the stove, turning it to 300° F. Let the oil heat up and place the potatoes inside the oil, in batches, once it has heated up enough. Make sure to not agglomerate it with too many at once. Toss them around and allow them to cook on both sides – you can tell they’re still cooking by the reaction the oil has in contact with the potatoes.
  6. As soon as they are slightly golden, they are good to go. You can take them out and replace them with another batch. Make sure the let the chips to ‘rest’ on another paper towel, to get rid of any oil excess. If you’ve decided to skip the 30 minutes wait, now is the time to season them with salt, as they’re still fresh and hot. Leave them just a few seconds to cool down and enjoy!

Oven Method

Ingredients
  • 4 medium potatoes – the russet, or Idaho, the type is usually best for this type of cooking.
  • 2 tablespoons of salt.
  • 2 tablespoons of oil.
Equipment
  • A baking sheet
  • Parchment paper
  • Paper towels
  • 2 bowls
  • Food processor with slicing attachment or a Japanese mandolin
Instructions
  1. Similar to the frying pan method, you have to peel the potatoes, wash them, and slice them thinly into chips, using either the food processor or the Japanese mandolin. As you work, don’t forget to place them into a bowl with cold water to prevent browning.
  2. Turn on the oven, at around 450° F degrees and let it heat up, while you place the parchment paper inside the baking sheet. In the second bowl add the oil and the salt, and mix. If you want to make other flavors, simply add the spices inside the mix at this step.
  3. Drain and rinse the potatoes till the water is clean, then dry them up using a paper towel. Make sure to work in batches to prevent browning or excessive drying. Once they’re dry, place them in the second bowl – the one with the coating. Using your hands, turn them on all sides to make sure the oil has coated all of them.
  4. Take them slice by slice and place them inside the baking sheet, in a single layer, making sure the slices do not stick onto one another, because they won’t crisp up, otherwise. When the tray is full, put it in the oven and wait around 6 to 8 minutes. Take it out and turn them on the other side. You have to cook them till they are soft and tender in the middle while their edges are crispy and crunchy. Put the tray back inside the oven and wait for around 7 minutes more.
  5. Repeat as many times as necessary, until you have no potato chip left. Let them cool down slightly and enjoy!

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