Search results
Oct 19, 2023 · Kettle chips are potato chips that are cooked in batches at varying temperatures for a slightly longer time than regular potato chips. Regular potato chips are cooked at a steady temperature all together.
Jan 31, 2023 · The term kettle cooked refers to the vessel in which the chips are fried. Long ago, before the invention of mass production, if you wanted potato chips you’d have to go out in the yard, dig up a few spuds, slice them up, and then toss them in a kettle of hot oil.
May 16, 2024 · Kettle chips are basically any sort of potato chips that are cooked individually in batches rather than in a continuous flow machine, which is the industry standard for the mass-production of most “regular” versions.
Jun 16, 2024 · Kettle-cooked potato chips are cooked in a large kettle of hot oil, while regular potato chips are typically fried in vegetable oil. Kettle-cooked potato chips have a crispier texture and a more intense flavor.
- Clean and peel as many potatoes as you need based on the amount of chips you want to make. If you want healthier chips leave the skin on and clean well.
- Slice potatoes as thinly as desired, placing slices in a large bowl of water to remove excess starch and prevent browning. A mandolin slicer can be used for a thin, even cut and added convenience.
- Fill 1/3 of a large kettle with the oil of your choice and heat to 300 degrees Fahrenheit (149 degrees Celsius). Recommended oils include canola, rice and vegetable since they have little flavor and do not alter the taste of the potatoes.
- Transfer potato slices from the large bowl of water to a colander. Shake off excess water, and pat the potato slices dry with paper towels.
To make kettle-cooked chips, follow these simple steps: 1. Select the Right Potatoes: Choose starchy potatoes like Russets or Yukon Golds, which have a high starch content that results in a crispier chip. 2. Wash and Slice: Thoroughly wash the potatoes to remove any dirt or debris.
So, in a nutshell, kettle cooking chips involves cleaning and slicing potatoes, soaking and drying them, preheating the kettle, cooking the chips until golden brown, draining excess oil, and finally seasoning them to taste.
