Email to Cat      

Kettle Chips

Source of Recipe

From "The Ultimate Burger" by America's Test Kitchen


Recipe Introduction

"Good kettle chips are salty and supremely crunchy, making them the perfect foil to a rich, juicy burger. Best of all, it's surprisingly easy to make a version of this beloved snack food at home that's less greasy than store-bought bags. We chose Yukon Gold potatoes for their superior flavor, and the food processor gave us even and consistent â…›-inch slices, which were thick enough to hold their shape during frying, yet thin enough to cook up crisp and crunchy. Our first frying attempts resulted in dark brown, bitter chips, but we soon realized that the amount of starch in the potatoes was the source of our troubles. Rinsing the potato slices washed away exterior starch, and parboiling jump-started the cooking and further reduced the amount of starch. Frying the potatoes in batches ensured that the oil temperature didn't drop too much and that the chips weren't greasy. It was a bit of extra work, but the reward of fresh, golden homemade potato chips was well worth it. It is important to slice the potatoes no more than â…› inch thick. Use a mandoline slicer or V-slicer to slice the potatoes uniformly thin. Use a Dutch oven that holds 6 quarts or more for this recipe. These chips are best enjoyed the day they are made."

List of Ingredients

â—¦ 2 pounds Yukon Gold potatoes, unpeeled, sliced â…› inch thick, divided
â—¦ 2 quarts vegetable oil


Recipe

Cover potatoes with cold water in large bowl and gently swirl to rinse off starch. Drain potatoes and repeat swirling with cold water until water no longer turns cloudy, about 5 rinses.

Line rimmed baking sheet with clean dish towel. Bring 2 quarts water to boil in large saucepan over high heat. Add potatoes, return to simmer, and cook until just beginning to soften, about 3 minutes. Gently drain potatoes and spread into even layer in prepared sheet. Top with another clean dish towel and press gently on potatoes to dry thoroughly.

Set wire rack in rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 ½ inches deep and heat over medium-high heat to 350° F. Carefully add one-third of potatoes to oil and fry, stirring frequently to separate chips, until golden and crisp, 12 to 18 minutes. Adjust burner, if necessary, to maintain oil temperature of about 325° F. Using skimmer or slotted spoon, transfer chips to prepared sheet as they finish cooking and season with salt and pepper to taste. Let chips cool completely. Return oil to 350° F and repeat with remaining potatoes in two batches. Serve.

Serves 4 to 6