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Homemade Kettle Chips

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These Homemade Kettle Chips are light, salty, and 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!

kettle chips and dip

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 Mandoline Slicer!

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

How to Make Homemade Kettle Chips

Homemade chips are not hard to make at all. You will be amazed at how easy they are to whip up! 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! For full recipe details see the printable recipe card below.

Wash + Slice Potatoes

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. This removes the starch. Getting rid of the starch is what makes a light and airy chip. 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, 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 batches and fry 1 batch at a time, stirring occasionally to cook evenly.

*Note* 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.

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.

kettle chips on cookie sheet

Best Oil for Frying

Peanut oil or any light vegetable oil is your best bet in getting the crispy results you’re looking for in a chip. I prefer peanut oil over olive oil because of its high smoke point but use what you have. Any light tasting oil that has a high smoke point can work, I just prefer peanut oil for these.

dipping kettle chip in dip

Storing Leftover Kettle Chips + Onion Dill Dip

Allow chips to cool completely 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!

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

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

Ingredients

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: 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

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Recipe Rating




83 Responses
  1. Lana Pieczynski

    5 stars
    These were A-M-A-Z-I-N-G!!! I was getting tired of spending a fortune each week on Kettle chips so was looking for a good recipe. These are so much better than the store bought ones and WAY cheaper. The dip was delicious too. It’s crazy how many chips you can get from 4 potatoes.

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  4. Chris

    Love these but can anyone tell me why it takes 25 minutes for mine to cook?
    It is sizzling like it is suppose to, if I turn it up more it boils too hard.
    Thanks,

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  7. Nancy Ashworth

    Lauren … the mandolin from Pampered Chef has a super finger guard! Also try sometime the Spiral Slicer from PC for a super easy, finger safe, fun twist!

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  9. Nancy Kimball

    5 stars
    Lauren, I just made these. You were right. I freaked out. They were amazing. I think my oil was a little too hot (I used my deep fryer) and gave me violent sizzle but if those were that good, I can’t even wait to taste my second batch tomorrow. When I get more potatoes. =) Thanks for the recipe.

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  11. Jessi

    Fried mine just now and they came out slightly burnt and some soggy. Not good. I wanted them to look/taste like Lays or Walkers!

  12. A. Smythy

    Ahhh. Potato chips, breakfast of champions. Must confess, the dip is my favorite. Did you know that everytime someone visits your site, they are tracked by 20 entities? My current stats for your page: 2 social networks, 7 ad networks and 11 companies blocked by my software.

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