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Homemade Kettle Chips with Onion Dill Dip

5 from 4 votes

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These Homemade Kettle Chips are light, crispy and, so easy to make. Paired with an Onion Dill Dip, you’ll want to make these again and again!

Kettle Chips

Pretty sure I’m one of the main causes leading to the obesity epidemic, cookies and alfredo last week and now I’m starting off this week with Kettle Chips. You’re welcome America.

I’ve never made homemade chips before, so after getting a handy dandy mandoline slicer from this little shindig, I knew I had to give it a test run.

Let me just be the first to say OMG!


Mandoline=life changing. Seriously guys. BRILLIANT invention. It slices like buttuh.

Like buttuh!

It took me a few minutes to get over the whole mandoline thing. All you mandoline virgins will have the same reaction. Don’t worry. It’s completely normal. Anyways, once you get over THAT, get ready to freak out again over these chips and dip.


All you homemade kettle chip virgins will have the same reaction. Don’t worry. It’s normal.

You guys are going to just die if you try these. JUST.DIE. I know this because I died eating these. I usually don’t say anything about a recipe before my husband tries it, but I was begging him to take a bite because they really were THAT good. I was trying to think of friends we could deliver these too {because I didn’t want to eat them all single handedly} but my husband chimed in and said: “these are too good to give away!!” So we definitely ate them ALL.

Don’t judge me. They were warm, crunchy and salty chips dipped into a creamy, cold, oniony dip. Of course, I ate them all! It’s like I won the food lottery. {Side note: If they don’t have these in heaven, I’m seriously going to have to reconsider my whole value system. Seriously.}

Anyways, homemade chips are not hard to make at all. You will be amazed at how easy they are to whip up! Honestly, the most novice chef could make these. You just need a few simple tips to get light and crispy results! Total work time for this recipe, chips, and dip together, take about an hour. A little longer than I like to spend on a recipe, but these are SOOOOOOOO worth it! Try them out and see what you think!

Here’s how to make Kettle Chips:

Kettle Chips

Start out with about four Idaho potatoes {aka Russets} and give them a good wash.

How to Make Kettle Chips

Now grab that mandoline and slice away!!

How to Make Kettle Chips

Don’t be a hero–use the guard!!

How to Make Kettle Chips

You want the potatoes to be sliced wafer thin. Once all four potatoes are sliced, soak them in cold water for about 30 minutes. This removes the starch. Getting rid of the starch is what makes a light and airy chip. Mmmm…..chips.

How to Make Kettle Chips

Now while those potatoes are soaking, make the dip by stirring everything together in a bowl. And for the love of everything good and holy– use real mayonnaise and full-fat sour cream. I mean you’re making homemade potato chips. You think now is the time to use low-fat mayo? Puh-lease.

How to Make Kettle Chips

Stir the dip up, put it in the fridge and let that onion work its magic.

How to Make Kettle Chips

Now we can preheat some peanut oil in a large pot. I’m using this Le Creuset Braiser because it is huge.

Kettle Chips

After the 30 minutes, drain your potatoes and dry them very well. Water and hot oil are not a good combo. Unless you like 3rd-degree burns on your hands and/or face…in which case I say good luck with that. I spread mine out on a clean kitchen towel and dabbed the tops with paper towels.

Kettle Chips

You can see the dried potatoes don’t have any signs of water on them–just as it should be! And they are almost starch free too! Only a few more minutes away from kettle chip bliss!

Kettle Chips

Divide all those potatoes into about 4 piles–we’re going to fry these chips in batches. So, grab one of those piles and gently place into the hot oil. When the potatoes hit the oil, you want them to bubble and sizzle constantly but not out of control. Adjust heat accordingly.

Kettle Chips

After about 5 minutes, you should have some purdy lookin’ chips! Use a slotted spoon to remove them from the hot oil and place onto some paper towels. Be sure to sprinkle sea salt over top the hot chips as well. No salt = no bueno. Repeat this process with the rest of the batches.

Kettle Chips

Grab that dip out of the fridge and dig on in. Face first.

kettle chips with onion dill dip

Don’t these look so much better than the kind you get at the store?

kettle chips with onion dill dip

Now, excuse me while I make 17 more batches.

We beyond loved these Kettle Chips and I’ll probably be making more soon. Like today.

Enjoy! 🙂

5 from 4 votes

Homemade Kettle Chips with Onion Dill Dip

These Homemade Kettle Chips are light, crispy and, so easy to make. Paired with an Onion Dill Dip, you'll want to make these again and again!
servings 8 servings
Prep Time 30 mins
Cook Time 10 mins


for the chips-

  • 4 large Idaho Potatoes Russets
  • 2 pints peanut oil
  • sea salt

for the dip-

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup yellow onion finely diced
  • 1/2 teaspoon dried dill
  • salt & pepper to taste


  • Wash whole potatoes. Using a mandoline or food processor, slice potatoes to be very thin and place into cold water to soak for 30 minutes.
  • In the meantime, make the dip by stirring all ingredients together. Refrigerate.
  • Heat peanut oil in large pot or dutch oven over medium to medium-high heat.
  • Dry potato slices well. Divide into 4 batches and fry 1 batch at a time, stirring occasionally to cook evenly. {*See recipe notes} After 3-5 minutes, potatoes should be brown and looking a lot like chips. Drain with a slotted spoon and place onto paper towels. Sprinkle with sea salt immediately and repeat with remaining batches. Serve with cold dip.
  • *Just to ensure the oil is at the correct temperature, place one potato slice into the hot oil. If nothing happens, it's not hot enough. Increase temperature. If the potato slice sizzles violently, the oil is too hot. Reduce temperature. You want the potato slice to sizzle evenly and constantly but never violently.


Calories: 1254kcal | Carbohydrates: 20g | Protein: 2g | Fat: 131g | Saturated Fat: 23g | Cholesterol: 13mg | Sodium: 106mg | Potassium: 471mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 6.6mg | Calcium: 30mg | Iron: 1mg
Course: Appetizer, Snack
Cuisine: American
Keyword: homemade kettle chips
other recipes you might like:

Sweet & Spicy Salsa with Homemade Whole Wheat Chips

7 Layer Dip

BBQ Chicken Nachos Recipe

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Recipe Rating

83 Responses
  1. Averie @ Averie Cooks

    The last time I used my mandolin I about shaved off my thumb…I need to dust off the mandolin for these chips though!

  2. Becca @ Amuse Your Bouche

    These look fantastic – and what a coincidence, I got a mandoline last week! Looks like it’s the same one as yours, so I’ll definitely give these a go!

  3. Ellen @ The Baking Bluenoser

    I love how crisp kettle chips are! Thanks for this recipe Lauren, it really looks amazing and I’ll be trying this for sure in the future.

  4. Donna

    That does it! My one weakness and you had to hit on it!LOL.There is no way I’m not making these.You had me at chips,but the dip too? OMG! MY thighs will hate you.hahaha

  5. Sally @ Spontaneous Hausfrau

    Oh, dear god. I have that very same slicer and it’s a real good thing I don’t have any potatoes in this house because I would be in that kitchen right now, at 8 am, making potato chips. And they would all be gone by 10 am.

    These look glorious!!!

  6. Cookbook Queen

    I need that slicer!! Applebees has a homemade potato chip appetizer that I LOVE…now I can make them at home!!! This is probably dangerous for me.

  7. Amy

    Lauren, I have only deep fried anything once and used canola oil. Could I use that for these chips? I have a peanut allergy! Thanks!

    1. Diane

      Amy – I was dying to try this and my hometown grocery doesn’t have peanut oil, so I used canola. They were good, but I have a feeling that the peanut oil kicks in a lot of flavor that takes it from good to awesome. They were still warm and yummy and killer with that dip!

    2. Gwen

      Yes! The peanut oil gets hotter without smoking than canola, so that’s the main reason that frying foods often calls for peanut oil.

  8. Genêt

    Those chips are calling my name! I’ve played around with homemade chips several times. But instead of relying on a mandoline (which I don’t own), I use my handy dandy KitchenAid slicer & shredder attachment.

  9. Natalie @ Cooking for My Kids

    My mouth is literally watering looking at those pictures…at it is 7:30 in the morning, which really is probably not an acceptable time to want chips and dip.

  10. Cathy @ Noble Pig

    Chips are my down fall…can’t stop once I start. Couldn’t live without a mandoline either and this dip sounds amazing!

  11. Julie @ Table for Two

    I LOVE LOVE THIS!! sorry for all caps but kettle cooked chips are my FAVORITE chips ever. I get them all the time. The huuuuge bags at costco. And I love that you put our OXO mandolin to work. I just received mine from Lindsay (since I had to have them shipped — TSA would’ve took it!!) and I can’t wait to make this!!

  12. Patti @ Easton Place

    Whoa! I just stumbled upon your blog via twitter (a retweet from A Recipe Junkie)! Holy kettle chip goodness, batman! These look amazing. And that dip is a must make. Thank you for sharing. I actually received a mandolin as a wedding gift and I’ve never tried it! (crazy, I know). I’ll be breaking that puppy out this week. lol
    Have a yummy week!

  13. Carmel

    Wow, those look amazing. I just got a friend a mandoline for her birthday. I will be pinning this one to save for our next dinner date when I not-so-subtly suggest she make them!

  14. Ryan - Spicy Richmond

    I gave up potato chips for Lent but these are now going to be my treat to myself after Lent is over! Yum!

  15. Aggie

    would you believe I haven’t unpacked my mandoline yet? how sad is that? Spring Break kicked my butt last week 🙂

    I am not mandoline savvy…YET. I can’t believe you made these with it. I love love love kettle chips!

  16. Marilyn Brennan

    Ahhh, thank goodness I can’t get my hands on those! Is your tool one you got introduced to at your blogging conference?

  17. Kathryn

    What are you doing to me Lauren? This is such a dangerous recipe! Those chips look amazing, all crispy and salty and perfect.

  18. Suzan

    These look fabulous, BUT…What oil would you recommend as a substitution for peanut oil? We have an allergy to deal with here.

  19. Denise

    I love Kettle (and Jordans and Burts…do they sell those in the US too?!) chips and how great that I now have a recipe to make them myself!

  20. anonymous

    (gasp) WOWZERS!!!! The only problem is that I am terrified of frying things in oil. Thanks for the recipe though! 😉

  21. Michael

    I could be wrong, but wouldn’t brining them make them nice and salty?

    Since you’re already soaking them to leech out the starch, it seems that if you did that in salt water you wouldn’t have to worry about salting the chips as they would be salted from the inside…

    Just a thought.

  22. Diana

    These look so yummy; I’ll definitely have to try them!!

    Good tip about the mandoline guard, by the way. I once was in such a rush to get to the kids’ swim meet that I skipped the guard and ended up in the emergency room.

  23. Gina @ Running to the Kitchen

    Ok, I’ve been contemplating a mandolin for years, you may have just convinced me with these. They look perfect!

  24. Zee

    I use my mandolin all the time to make so many different kinds of chips.. I have the one with adjustable thickness and it makes great onion rings too

  25. katie

    AHHH! I’m glad to see that I’m not the only one obsessed with my new handheld mandolin slicer. I’m on a slicing kicking–everything is getting run through that bad-boy. I haven’t made chips yet and hope to when I get home from my trip next week! Can’t wait to give your recipe a try!

  26. From Valerie's Kitchen

    I’m a bit of a klutz so I’m not sure if I can be trusted with a mandolin but I know it would be a fantastic tool. I may have to go for it one of these days. I could do some damage to a pile of these. I am completely in love with crunchy, salty, snacks!

  27. Baking Serendipity

    Kettle chips are the only potato chips I like. It almost sounds like I’m healthy…but I make up for it in quantity 🙂 Love the thought of making these homemade, and yours look so good!

  28. Chung-Ah | Damn Delicious

    Mandolins are amazing but the last time I used it, I shaved off a good portion of the tip of my ring finger. I lost sensation in that finger for a month.

    But I might work the courage to use it again so I can make these chips! And that dip sounds heavenly! 🙂

  29. Chris @ The Keenan Cookbook

    Never used mandolins but these chips look freakin amazing, might just need to buy one. We love kettle chips.

  30. Diane

    Hey everybody, Lauren’s not kidding when she says to slice them really thin! My food processor doesn’t go as thin as the recipe directs. So…. I made them anyway… they were still warm and tasty with that dip…. and I wasn’t hungry for supper after plowing through them! However, my thinner slices were much more crisp. Most of my slices were thicker and were more like “chip” on the outside with a tiny bit of “french fry” in the middle. If I make these again I’m going to see if I can get a different blade for my food processor, or get a mandoline. And for peanut allergy people, I made them with canola this round just because I am thirty minutes from a grocery store that carries peanut oil & I didn’t want to wait a few days to try this! They were still good, but I wonder if there might be more flavorful oils than canola that would also be peanut free. Happy chip & dipping!

    1. Gwen

      Do you have the kind of fp where you can adjust how much you press down? If you barely press down on the potato as you put it through, your slices will be thinner.

  31. Memoria

    5 stars
    I just made these, and they were fantastic. It did have a slight burnt taste to a few of them even though they were the same color as yours; however, they were still really good. My mom said that they tasted just like the chips at the store and that I’m going to put Lay’s out of business haha. I used canola/vegetable oil blend instead of peanut oil. I used one potato, and I still have some more potato slices leftover that haven’t been fried even after making a bunch of chips. I guess I’ll stow those away for another day. Thanks for this recipe.

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