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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
Slice and Soak the Potatoes
Rinse and Dry
Heat the Frying Oil
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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.
This new_england recipe takes 75 minutes to prepare and yields 4 servings. At 521.28 calories per serving with 4.85g of protein, it's a moderately challenging recipe perfect for snack or appetizer or side.
Fry the Chips in Batches
Drain and Season
Repeat and Serve
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.
Create a BBQ spice blend with smoked paprika, brown sugar, garlic powder, onion powder, chili powder, and salt. Sprinkle over the hot chips.
Toss the finished chips with a seasoning mix made from buttermilk powder, dried chives, onion powder, garlic powder, and salt.
Add a pinch of cayenne pepper or chipotle powder to the salt before seasoning for a spicy kick.
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.
Potatoes are a naturally good source of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
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.
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.
A single serving of approximately 1.5 cups (about 104g) contains around 495 calories, primarily from the potatoes and the absorbed frying oil.
Soggy chips are usually caused by a few things: slices being too thick, not soaking long enough to remove starch, not drying the slices completely, overcrowding the pot, or the oil temperature being too low.
You can bake them for a lower-fat version, but the texture will be different—more like a baked crisp than a true kettle-cooked chip. Toss thin slices with a little oil and salt, and bake in a single layer at 400°F (200°C) for 15-20 minutes, flipping halfway through.
High-starch potatoes like Russet, Idaho, or King Edward are ideal. They have a lower moisture content, which results in a fluffier interior and a crispier exterior when fried.
Store them in an airtight container or zip-top bag at room temperature for up to 3 days. However, they are at their absolute best and crispiest on the day they are made.