Homemade Kettle Chips Recipe

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Homemade Kettle Chips are light, salty, crispy and so easy to make. Paired with an amazing Onion Dill Dip, you’ll want to make these again and again! Bring these to your next potluck! These make a great sidekick to Root Beer Pulled Pork sandwiches!

Homemade Kettle Chips vs Regular Potato Chips…What’s the Difference?

As the name would indicate these are cooked in a kettle, Dutch oven or deep fryer, rather than with an industrial conveyor belt type of frying or baking. Kettle chips are are often sliced a little thicker, too.

Use a Mandolin Slicer!

Unless you have superb knife skills, I highly suggest using a mandolin slicer. Yes, these can be a scary kitchen tool because the mandolin is insanely sharp and it’s easy to slip, but it’s a great one when used properly and safely. Don’t be a hero–use the guard!!

How to Make Homemade Kettle Chips

Full disclosure, these are not hard to make at all. You will be amazed at how easy it is to make your own potato chips! You just need a few simple tips to get light and crispy results! Total work time for this recipe, chips, and dip together, is about an hour. A little extra effort than I like to spend on a recipe, but these are SOOOOOOOO worth it! Try them out and see what you think! For full recipe details see the printable recipe card below.

Wash + Slice Potatoes

Wash whole potatoes. Using a mandolin slicer or food processor, slice potatoes to be very thin slices and place into a bowl of ice water to soak for 30 minutes. This removes the starch. Getting rid of the starch is what makes light and airy crispy chips. Mmmm…chips.

While Potatoes are Soaking, Make the Onion Dill Dip

Make the dip by stirring sour cream, mayonnaise, diced onion, dill and salt & pepper together in a bowl. Be sure to use full-fat sour cream and real mayo…trust me, your tastebuds will be pleased if you do. I mean you’re making homemade potato chips. You think now is the time to use low-fat mayo? Puh-lease.

Once dip ingredients are thoroughly combined, cover and place in the fridge until ready to serve.

Dry Potato Slices VERY Well

After the 30 minutes of soaking your potato slices in cold water, 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.

Fry Kettle Chips

Preheat some peanut oil in a large pot. I’m using this Le Creuset Braiser because it is huge. Divide into 4 small batches and fry 1 batch at a time, stirring occasionally to cook evenly.

After 3-5 minutes, potatoes should be golden brown and looking a lot like chips. Drain off excess oil with a slotted spoon and place onto layers of paper towels. Sprinkle with sea salt immediately and repeat with remaining small batches.

Pro Tip: To ensure you have the correct oil 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.

Storing Leftover Kettle Chips + Onion Dill Dip

Allow chips to cool completely to room temperature before placing in an airtight container. Chips will stay good and fresh for 1-2 weeks.

Store the onion dip in an airtight container and in the fridge. Dip will stay fresh for about a week!

Homemade Kettle Chips FAQ

Other Dip Related Recipes To Try

• Sweet & Spicy Salsa with Homemade Whole Wheat Chips
• BBQ Chicken Nachos Recipe
• 7 Layer Dip
• Macro Friendly Buffalo Chicken Dip
• Black Bean Dip Recipe
• Spinach Artichoke Dip
• Pumpkin Cream Cheese Dip

I hope you enjoy making these easy kettle chips, and the onion dill dip to go along with them. Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Homemade Kettle Chips with Onion Dill Dip

Katie Cooksey

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!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 8 servings

Calories 1254 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

Instructions

 

• 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.

Nutrition

Calories: 1254kcalCarbohydrates: 20gProtein: 2gFat: 131gSaturated Fat: 23gCholesterol: 13mgSodium: 106mgPotassium: 471mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 6.6mgCalcium: 30mgIron: 1mg

Keyword homemade kettle chips

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