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pile of fresh kettle chips

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!
Course Appetizer, Snack
Cuisine American
Keyword homemade kettle chips
Prep Time 30 minutes
Cook Time 10 minutes
Servings 8 servings
Calories 1254kcal
Author Lauren Brennan


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