This is the Ultimate Guide to Homemade Kettle Chips! They are light, crispy, and we’re giving you 3 different flavor variations to make your favorite chips at home.
Kettle Chips are so addictingly delicious. We had to buy multiple bags at the grocery store every week because everyone in the family would munch on them. Once we learned how to make them, we simply couldn’t go back to store-bought! Freshly fried kettle chips are utterly divine and cannot compare to store-bought. Some things are just worth the extra effort, and homemade kettle chips is at the top of that list. You might want to make them while the kids are out of the house to make sure you get your fair share, otherwise these will be gone in 5 minutes flat!
How to Slice Potatoes for Homemade Kettle Chips:
A mandolin is the best way to go for evenly thin potato slices. You can also use a food processor or a knife, just be sure to carefully slice them as thin as possible.
You want to be sure to use russet potatoes. They are higher in starch and will hold up best for freshly fried kettle chips.
You will make more seasoning than necessary, so don’t feel bad if you don’t use it all! Not all of the seasoning will stick, so it is better to have too much than not enough.
Recommended Oils for Frying:
You can use either vegetable oil, canola oil, or peanut oil.
With these amazing seasonings, you can simply eat these kettle chips plain because they are just that amazing! However, if you want to take that flavor over the top, try dipping in French onion dip.
Store any leftovers in an airtight container for up to 1 week. Left much longer than that and they will start to go stale. However, we doubt you’ll have any leftovers past day 1!
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.