KETTLE-COOKED POTATO CHIPS
More than 170 years ago, sliced thin potatoes were dropped a handful at a time into a black kettle of hot oil for a crisp, golden bite of potatoes, light but with substance. While industrialized chips became the standard, kettle cooked chips made a statement in the marketplace. But like most brands, kettle-cooked also use industrial seed oils for frying. But you can have the healthy version of “kettle cooked” at home. Fry those delicate slices of potato in fresh EVOO for a truly gourmet chip. And a sweet bonus? Fry in any one of our infused EVOOs: Garlic, Rosemary, Tuscan Herb, Chipotle or for a bite of France use our Herbes de Provence. Have our sea salts on hand for finishing. Enjoy the crunch!
Note: We recommend using a mandoline to get the thinnest chip possible. Always use a food holder or safety guard when using one to keep your fingers away from its very sharp blade. And have a thermometer on hand to monitor the heat of the oil as the potato slices cook.
INGREDIENTS:
DIRECTIONS:
Note: Russet potatoes will give you the lightest, crispiest chip. Yellow-fleshed potatoes, including Yukon Gold, also work but will give you a more potato-like, less crispy chip.
Place potato slices in large bowl of cold water, gently tossing to remove excess starch. Drain, refill the bowl with fresh cold water and soak for 30 minutes. Drain again, then dry the slices very thoroughly between clean kitchen towels until thoroughly dry.
Place EVOO in heavy pot coming about 2 inches up the side. On high, using a thermometer, bring oil to 350°. Add a handful of potato slices to the hot oil. Do not crowd the pot.
The oil temperature will drop to about 250°. Reduce heat to medium to allow the potatoes to cook at the lower temperature for about 5 minutes to cook off the starch adequately. If there are more potatoes in the pot this will take a few minutes more. This essential step creates a crisp chip. The bubbling will slow as the moisture in the potatoes cooks off. Your oil's temperature will rise again to about 300°. If the temperature gets to hot, reduce heat. Cook for an additional 3-5 minutes until golden and crisp. Place on paper towels on a wire rack. Season immediately. Then repeat with the remaining potatoes slices.
Serve the chips on the patio as a side, or as a snack for everyone while grilling your dinner.