Crunchy Kettle Potato Chips

Making the chips was quick and easy. Cracking the code on a frying method that would yield deep crunch? That was another matter.

A cookbook recipe exclusively for ATK Essential members from The Ultimate Burger

YIELD 6

TIME 40 minutes

The Ultimate BurgerA cookbook recipe exclusively for ATK Essential members from The Ultimate Burger

Gather Your Ingredients

Key Equipment

Key Equipment - The Best Slotted Spoons
Key Equipment - The Best Rimmed Baking Sheets
Key Equipment - The Best Dutch Ovens
Key Equipment - The Best Mandolines

Before You Begin

*

We strongly recommend using a mandoline to slice the potatoes. A heavy 7-quart Dutch oven safely accommodates the full batch of chips and helps the oil retain heat; do not use a smaller, lighter pot. Stirring the potatoes during frying minimizes sticking.

Instructions

1.

Set wire rack in rimmed baking sheet and line with double layer of paper towels. Heat oil in large Dutch oven over medium heat to 375 degrees. While oil heats, slice potatoes crosswise 1/16 inch (1½ millimeters) thick. Carefully add all potatoes to oil, 1 small handful at a time, separating slices as much as possible (oil will bubble vigorously). Cook, stirring constantly with wooden spoon, until bubbling has calmed (it will not completely stop) and slices begin to stiffen, 2 to 4 minutes.

2.

Continue to cook, stirring frequently, until shape of chips is set and slices are rigid at edges (chips will make rustling sound when stirred), about 5 minutes longer, adjusting heat as needed to maintain oil temperature between 240 and 250 degrees.

3.

Continue to cook, stirring and flipping potatoes frequently with spider skimmer or slotted spoon, until all bubbling ceases and chips are crisp and lightly browned, 6 to 8 minutes longer, adjusting heat as needed during final minutes of cooking to maintain oil temperature between 280 and 300 degrees. Using spider skimmer or slotted spoon, transfer chips to prepared rack. Sprinkle with salt. Serve. (Chips can be stored in zipper-lock bag at room temperature for up to 5 days.)

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