Cape Cod Potato Chips
Crispy, golden, and perfectly crunchy homemade potato chips, kettle-cooked just like the famous New England classic. A satisfyingly savory snack that's surprisingly easy to make at home.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Slice and Soak the Potatoes
- b.Scrub the potatoes thoroughly under running water; do not peel them for the classic rustic look.
- c.Using a mandoline slicer on its thinnest setting (about 1/16-inch or 1.5mm), carefully slice the potatoes into uniform rounds.
- d.Immediately place the slices into a large bowl of cold water to prevent browning and to begin rinsing off the starch.
- 2
Step 2
- a.Rinse and Dry
- b.Let the potato slices soak in the cold water for at least 30 minutes, or up to 1 hour. You can add ice to keep the water very cold.
- c.Drain the slices in a colander and rinse them under cold running water until the water runs clear. This removes excess starch, which is crucial for crispiness.
- d.Dry the potato slices completely. Spread them in a single layer on clean kitchen towels or paper towels and pat them dry. A salad spinner can be used to remove most of the water first. This step is critical for safety and to ensure crispy chips.
- 3
Step 3
- a.Heat the Frying Oil
- b.Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2-3 inches.
- c.Attach a deep-fry or candy thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches a steady temperature of 325°F (165°C).
- 4
Step 4
- a.Fry the Chips in Batches
- b.Carefully add a single layer of potato slices to the hot oil, about 1 to 1.5 cups per batch. Do not overcrowd the pot, as this will lower the oil temperature too much.
- c.Fry for 6-8 minutes, stirring gently and occasionally with a spider strainer or slotted spoon to prevent the chips from sticking together.
- d.The chips are done when they are golden brown and the vigorous bubbling in the oil has subsided significantly.
- 5
Step 5
- a.Drain and Season
- b.Using the spider strainer, lift the cooked chips out of the oil, allowing excess oil to drip back into the pot.
- c.Transfer the chips to a wire rack set over a baking sheet to drain and cool. This allows air to circulate and keeps them crispy.
- d.Immediately sprinkle the hot chips with fine sea salt. The heat and residual oil will help the salt adhere.
- 6
Step 6
- a.Repeat and Serve
- b.Ensure the oil returns to 325°F (165°C) before adding the next batch of potatoes.
- c.Repeat the frying and seasoning process until all potato slices are cooked.
- d.Allow the chips to cool for at least 5-10 minutes before serving for maximum crunch. Enjoy them fresh!
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A mandoline slicer is essential for achieving uniformly thin slices, which is the key to even cooking and a crispy texture.
- 2Do not skip the soaking and rinsing steps. Removing surface starch is what prevents the chips from becoming gummy and helps them crisp up.
- 3The potatoes must be bone-dry before entering the oil. Water and hot oil are a dangerous combination that causes violent splattering.
- 4Use a thermometer to maintain a consistent oil temperature. If the oil is too cool, the chips will be greasy; if it's too hot, they will burn before cooking through.
- 5Season the chips the moment they come out of the fryer. The hot oil on the surface is what makes the salt stick.
- 6For the most authentic flavor, use a neutral oil with a high smoke point like peanut, canola, or sunflower oil.
Adapt it for your goals.
Salt and Vinegar
After frying, lightly spritz the hot chips with white vinegar using a spray bottle, then immediately toss with salt. Alternatively, use fine salt and vinegar powder for a dry seasoning.
BBQ SeasoningBBQ Seasoning
Create a BBQ spice blend with smoked paprika, brown sugar, garlic powder, onion powder, chili powder, and salt. Sprinkle over the hot chips.
Sour Cream and OnionSour Cream and Onion
Toss the finished chips with a seasoning mix made from buttermilk powder, dried chives, onion powder, garlic powder, and salt.
SpicySpicy
Add a pinch of cayenne pepper or chipotle powder to the salt before seasoning for a spicy kick.
Why this is on our healthy list.
Control Over Ingredients
Making chips at home allows you to choose high-quality oils and control the amount of salt, avoiding the preservatives and artificial flavors found in many store-bought versions.
Source of Potassium
Potatoes are a naturally good source of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
Simple Whole-Food Snack
This recipe uses just three basic ingredients: potatoes, oil, and salt. It's a whole-food alternative to many ultra-processed snacks on the market.
Frequently asked questions
While making them at home gives you control over the quality of oil and amount of salt, they are still a deep-fried food high in calories and fat. They are best enjoyed as an occasional treat in moderation.