Best 5 Kettle Chips Recipes

KETTLE CHIPS WITH PARMESAN AND HERBS

Steps:

• Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch.
• Set a large pot of 75/25 canola and olive oil over medium heat and add the garlic (paper and all) and whole stems of fresh rosemary, sage and thyme. Bring oil up to 375 degrees F. As it heats up the oil will get infused with the garlic and herbs. Once the herbs crackle and get crispy they will go clear and you know they are done. Using a strainer drain the herbs and garlic and set aside on paper towels.
• Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt and freshly ground black pepper. Garnish with crispy fried herbs, garlic and shower with Parmesan.

CHOCOLATE DIPPED KETTLE CHIPS (RACHAEL RAY)

Steps:

• Line 2 cookie sheets with wax paper.
• In a small bowl, break up chocolate, microwave chocolate and oil on high power,stirring every 30 seconds until smooth.
• Set a rack over the cookie sheets lined with wax paper.
• Working with one chip at a time, dip the chips into the hot chocolate and set on the rack.
• Sprinkle chopped pistachios over one-third of chips.
• Sprinkle coarse salt over one third.
• Sprinkle cayenne pepper over one third.
• Refrigerate for 30 minutes before serving.

KETTLE CHIPS

Steps:

• 1) Heat oil in cast iron pan, with thermometer in oil to make sure temperature reaches 300 degrees. 2) As oil heats, clean your potatoes and slice with mandolin slicer set to approximately 2mm. Place sliced potatoes in a bowl of water to keep them from turning brown. 3) Remove slices from water and pat dry on paper towels, place enough slices in oil to have one layer covering the surface of the oil. 4) Allow slices to blanch, cooking until they turn from a shiny color to a more matte appearance. Remove from oil with a slotted spoon and place in a pan lined with paper towels to absorb excess oil. 5) After blanching all potato slices, increase the temperature of the oil to between 350-375 degrees. 6) Repeat process of layering chips in the oil, this time cooking them until they turn a golden color (or until crisp with purple or blue potato slices). 7) Remove from oil and place on paper towels to absorb excess oil, season with your favorite salt while still hot.

KETTLE CHIPS WITH MAYTAG BLUE CHEESE SAUCE RECIPE - (5/5)

Steps:

• Preheat oven to 350 F. Arrange potato chips on a cookie sheet in a single layer. Have ready a serving container lined with a napkin or parchment paper. Warm the chips for about 5 minutes. In a blender or food processor, combine the sauce with 1 ½ ounces cheese and lemon juice; blend smooth. Transfer to a small saucepan and place over medium heat just long enough to warm the sauce. Transfer the chips to your serving dish and drizzel warm sauce over chips. Crumble remaining blue cheese over the top and garnish with green onions. Serve immediately.

SALT AND VINEGAR KETTLE POTATO CHIPS RECIPE - (4.7/5)

Steps:

• Preheat your oven to 375 degrees. Line a cooking tray with tin foil for easy clean up. Sprinkle a thin layer of sea salt on the tin foil. No need to coat with oil. Wash and peel your potato with a vegetable peeler. Be careful! This is a great way to lose skin on your fingers. Use the vegetable peeler to make very thin slices. Try to keep every slice the same width. Now take your potato slices and press between paper towels to absorb excess moisture. Put them in a medium mixing bowl and pour the Sub Oil mixture on them. Add additional red wine vinegar to the mixture, depending on your tastes. Let this mixture sit for 15-20 minutes for the best flavor. The potatoes may start to turn brown, but don't worry - they'll turn brown anyways after they cook! After 20 minutes, cover the baking sheet with a layer of the potato slices. Remember, you don't need to put additional oil on the tray, a thin layer of salt will suffice. Try not to let any of the slices touch, ensuring a thin layer. For every potato that you cook, you'll have to cook two batches. Now place the tray in your preheated oven and set the timer for 5 minutes. Depending upon the amount of oil used and the potato slice thickness, the cooking time may vary. Therefore, it is crucial that you watch the entire cooking process to ensure your chips don't burn. Once they turn a nice golden brown, they are down cooking! Carefully remove the tray and put the first batch of chips onto a plate lined with paper towels. Place another layer of paper towels on top to help absorb the grease.