Homemade Kettle Chips Recipe - Lauren's Latest (2024)

FAQs

What kind of oil is used for kettle chips? ›

The oil that we use exclusively for all Kettle Brand® products is specifically Non GMO 'high monounsaturated' safflower and/or sunflower and/or canola oil or olive oil.

The key to the perfect chip, is to use a floury potato like King Edward or Maris Piper, and ensure they're cut into evenly sized, uniform fries. This means you'll get evenly cooked chips at the end with a crispy outer shell, but a soft and fluffy centre, rather than the half frazzled, and half undercooked.

The primary difference between regular chips and kettle chips is the processing method. Regular chips are continually cooked at a steady temperature all at once whereas kettle chips are cooked in batches. Kettle chips are also usually cut thicker than regular potato chips, which makes them crunchier.

Lemon + Herb — fresh lemon zest and dried herbs are suspended in buttermilk powder to bring a green goddess freshness to the chips. (This one is my favorite!) Rosemary + Parmesan — Fresh rosemary and grated parmesan with a little onion and garlic makes for a hearty flavored chip.

On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you're after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.

Canola Oil:

Canola oil (AKA rapeseed oil), known for its low levels of saturated fats and high smoke point, is a fantastic choice for deep-frying fries. Its light flavour allows the fries' natural taste to come forward while providing a crispy and golden exterior.

For chips, we recommend using a maincrop floury potato, like a Maris Piper, which will give you a fluffy inside and crisp outer coating. They will absorb the oil when fried to give you the crunchy chip you're looking for.

In addition to increasing the chips' calories, the frying process makes them high in cholesterol-raising saturated fats. The kettle chips contain 9 grams of fat per serving and a bag of regular potato chips has 10 grams of fat.

Kettle Brand Sea Salt Chips are the OG of all kettle chips. Cut thick and dusted with just the right amount of sea salt they've been looking like a snack since the beginning of snacks. Ingredients: Potatoes, Vegetable Oils (Canola and/or Sunflower and/or Safflower and/or Soybean), Sea Salt.

What is the secret to crispy chips? ›

The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. Read more about sharing.

Making potato chips is a fun, fascinating process. And, assuming you cooked them correctly and they were fully desiccated, the results can last for days, if not weeks, if kept in a dry location.

The ridges and pockets created by the kettle cooking hold significantly more seasoning powder, so you aren't just getting amped-up texture but amped-up flavor. Potato chips go from being salt and vinegar potato chips to salt & vinegar potato chips when kettle cooked.

It states the chips are about equal when it comes to fat, calories and carbohydrates. The major difference between the two is how they are made. Kettle-cooked chips are made in batches, while regular chips are made in a continuous process. Bottom line is they are both still fried in oil.

Kettle chips, unlike their continually processed brethren (what you might picture when thinking of the standard Lay's chip), are fried in batches, dipped and swirled around in hot oil for longer periods of time until they're crunchier and caramelized to a deeper color.

Oil. Use a good frying oil, like vegetable oil or peanut oil. Salt. I like to use sea salt for my chips, but you can use whatever you prefer.

PepsiCo, which is the largest manufacturer of beverages and snacks in the US, does not use palm oil in Lay's chips that are sold in the country; instead, it uses 'heart-healthy' oils like sunflower, corn, and canola oil.

These kettle cooked potato chips are made without hydrogenated oils and are gluten, cholesterol and trans-fat free. And, since they are cooked in olive oil, they are a delicious source of mono and polyunsaturated fats.