Kettle Chips

1. 1

   1) Heat oil in cast iron pan, with thermometer in oil to make sure temperature reaches 300 degrees.

2. 2

   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. 3

   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. 4

   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. 5

   5) After blanching all potato slices, increase the temperature of the oil to between 350-375 degrees.

6. 6

   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. 7

   7) Remove from oil and place on paper towels to absorb excess oil, season with your favorite salt while still hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.