Making thick-cut, extra-crunchy kettle chips at home is simpler than you think.
The secret is a double-fry method that cooks the potatoes gently before crisping them to a deep golden brown.
Just keep a close eye on your oil, never leave it unattended, and keep a lid nearby for safety.
Why This Works
- The first low-temperature fry at 325°F [163°C] gently cooks the potato slices all the way through without burning the outside.
- A rest period allows steam to escape, setting the interior structure for crispness.
- The second high-temperature fry at 375°F [190°C] rapidly drives out remaining moisture and forms a sturdy, golden crust.
- Thick slices of about 1/8 inch [3 mm] give the chips a substantial, rustic bite and plenty of potato flavor.
- Soaking and drying the slices removes surface starch, preventing them from sticking together and encouraging even browning.
What You Need
- Large heavy pot or Dutch oven
- Deep-fry thermometer
- Slotted spoon or spider strainer
- Baking sheet
- Paper towels
- Sharp knife or mandoline
- Large bowl
- Clean kitchen towels
Ingredients
- 1 1/2 lb [680 g] russet potatoes, scrubbed (about 3 medium)
- About 2 quarts [2 L] neutral oil for frying, such as vegetable or canola oil
- To taste fine sea salt
Instructions
- Slice the potatoes. Using a sharp knife or mandoline, cut the unpeeled potatoes into even 1/8-inch-thick [3 mm] rounds. Place slices in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain, rinse well, and spread onto clean kitchen towels. Pat completely dry—any remaining moisture will cause dangerous oil splatters and prevent crisping.
- Heat oil for the first fry. Pour oil into a heavy pot to a depth of at least 2 inches [5 cm]. Clip a deep-fry thermometer to the side. Heat over medium-high until the oil reaches 325°F [163°C]. Never leave hot oil unattended, and keep a lid nearby.
- First fry (blanching). Carefully add a small handful of dried potato slices to the hot oil—do not crowd the pot. Fry for 3 to 4 minutes, stirring gently once or twice. The slices should become tender and pale, with no browning; they will still be flexible. Monitor the temperature and adjust heat to keep it steady at 325°F [163°C].
- Drain and rest. Lift the par-fried slices with a slotted spoon, letting excess oil drip back into the pot. Spread them in a single layer on a paper towel-lined baking sheet. Let them cool and rest for at least 10 minutes, or up to 1 hour. This rest is critical for the final crunch.
- Heat oil for the second fry. Increase the heat to bring the oil to 375°F [190°C]. Keep the thermometer in place and the lid nearby. Never let the oil exceed 375°F [190°C].
- Second fry (crisping). Add a batch of the rested, par-fried slices to the 375°F [190°C] oil. Fry for 2 to 3 minutes, stirring gently. The bubbling will be vigorous at first, then subside to a fast, fine sizzle. The chips will turn deeply golden and become rigid. Do not walk away; they can darken quickly.
- Drain and season. Lift the finished chips with a slotted spoon, hold over the pot for a few seconds to drain, then transfer to a fresh paper towel-lined baking sheet. Immediately sprinkle with salt while the chips are still hot so it adheres. Repeat with remaining batches, always returning the oil to 375°F [190°C] between batches.
- Cool and serve. Let the chips cool completely in a single layer on the paper towels. They will continue to crisp as they cool. Serve within a few hours for the best texture, or store as directed. Always cool leftovers within 2 hours of frying.
Tips for the Best Results
- Use a mandoline for perfectly uniform slices; uneven thickness causes some chips to burn while others stay soft.
- Dry the slices ruthlessly. Any water droplets will make the oil spatter and prevent the chips from crisping.
- Fry in small batches. Overcrowding drops the oil temperature too much and leads to greasy, soggy chips.
- Do not skip the rest between fries. This step lets steam escape and sets the interior for a sturdy crunch.
- Season immediately after the second fry while the chips are still hot and slightly oily so the salt sticks.
- For an extra flavor boost, toss warm chips with a pinch of smoked paprika, garlic powder, or finely grated hard cheese.
Troubleshooting
Chips came out soggy
The oil temperature was likely too low during the second fry, or the slices were not dried well. Always bring oil back to 375°F [190°C] before adding each batch, and fry until bubbling nearly stops. Cool chips in a single layer on paper towels. If they are still soft after cooling, return them to 375°F [190°C] oil for another 30–60 seconds.
Storing and Re-Crisping
Store completely cooled chips in an airtight container at room temperature for up to 2 days. To re-crisp, spread on a baking sheet and warm in a 300°F [150°C] oven for 3–5 minutes, or air fry at 350°F [175°C] for 1–2 minutes. Do not microwave; it will make them chewy. Always cool leftovers within 2 hours of frying.
Variations to Try
- Salt and vinegar: Toss hot chips with a mixture of fine salt and a light sprinkle of vinegar powder, or drizzle with a small amount of malt vinegar and drain quickly before serving.
- Barbecue seasoning: Combine smoked paprika, brown sugar, garlic powder, and a pinch of cayenne. Toss with warm chips.
- Rosemary and sea salt: Immediately after frying, toss chips with chopped fresh rosemary and coarse sea salt.
- Spicy chili-lime: Mix chili powder, lime zest, and salt; sprinkle over hot chips.
- Oven-finished: After the first fry, arrange par-fried slices on a wire rack and bake at 400°F [200°C] for 5–7 minutes until crisp.
Frequently Asked Questions
Can I use a different potato variety?
Russets are ideal because their high starch and low moisture yield a fluffy interior and crisp exterior. Yukon Golds will work but produce a less crunchy, more buttery chip. Avoid waxy potatoes like reds or fingerlings, as they tend to stay soft and absorb too much oil.
Do I really need to double fry? Can I just fry once at high heat?
Thick slices need the first low-temperature fry to cook through without burning. Frying only once at high heat would leave the centers raw while the outsides over-brown. The double fry is essential for that signature kettle-style crunch.
My chips turned dark too quickly. What went wrong?
The oil may have been too hot, or the potatoes had too much sugar. Check your thermometer and keep the oil at or below 375°F [190°C]. Rinse the slices extra well to remove surface sugars, and use fresh potatoes—older spuds can have higher sugar content.
Can I make these in an air fryer instead?
You can, but the texture will be different. Toss dried slices with a little oil, then air fry at 350°F [175°C] for 10–12 minutes, shaking halfway. For a closer result, par-cook at 300°F [150°C] for 8 minutes, then finish at 400°F [200°C] for 4–5 minutes. They will be crisp but not quite as sturdy as double-fried chips.
How do I keep the chips from sticking together in the oil?
Separate the slices as you add them to the oil, and stir gently with a slotted spoon during the first minute of frying. Thorough soaking and drying also removes surface starch that can cause clumping.
What oil is best for frying chips?
Neutral oils with a high smoke point work best. Vegetable, canola, or peanut oil are all good choices. Avoid olive oil, as it can smoke and impart a strong flavor.