RECIPE: Kettle Chips

Super Easy Appetizer, Great Finger Food for any Birthday or Football Party

Credit: An Original Recipe by KDArtStudio©2017


  • Russett Potatoes
  • oil
  • Salt or Seasoning


  1. Pre-Heat deep fryer / oil 375F
  2. Peel potatoes
  3. Use a mandolin slicer to slice potatoes as thin as possible
  4. (or you can use a vegetable spiral turner)

  5. Soak potatoes in a bowl of freezing cold water / ice water
  6. Line cookie sheet tray with foil
  7. Lay two sheets of paper towel on top of foil
  8. Place a layer of chips on paper towels, make sure they are flat and not overlapping Lay another two sheets of paper towel on top
  9. Pat dry really well with more paper towel on top until all the moisture is gone from the potatoes
  10. Completely Drain water from potatoes or you will have hot oil splattering
  11. Deep fry dried potato slices until golden brown and crispy Season immediately

  • If you like a crunchier chip
    you can place them in a pre-heated oven 300F
    after they come out of the fryer / oil
    before seasoning and bake until crisp & Crunchy

  • TIP:
    Use different Seasonings / Salts for each batch

    • Parsley & Seasalt
    • Lemon Pepper
    • Rotisserie Seasoning
    • Seasalt & Ground Black Pepper
    • Italian Seasoning

    • Seasalt has no iodine & is much healthier than table salt

      Using the Mandolin you will get a much thicker chip

    kettle chips.PNG

    This recipe is Copyright protected and may not be shared or used in any commercial manner for sale or reproduction

    Any Pins or social media sharing of recipe
    must link back to this page and include Copyright 2017 KDArtStudio

    %d bloggers like this: