Kettle Chips Recipes
KETTLE CHIPS WITH PARMESAN AND HERBS
Provided by Tyler Florence
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch.
- Set a large pot of 75/25 canola and olive oil over medium heat and add the garlic (paper and all) and whole stems of fresh rosemary, sage and thyme. Bring oil up to 375 degrees F. As it heats up the oil will get infused with the garlic and herbs. Once the herbs crackle and get crispy they will go clear and you know they are done. Using a strainer drain the herbs and garlic and set aside on paper towels.
- Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt and freshly ground black pepper. Garnish with crispy fried herbs, garlic and shower with Parmesan.
KETTLE-CHIP NACHOS
It's hard to improve on this Game Day classic, but we did, by swapping in kettle chips and melted Gouda and blue cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment; spread chips out in a single layer. In a small saucepan, whisk together cream cheese and milk over medium heat until combined, 2 minutes. Whisk in blue cheese and 1/2 cup Gouda. Bring to a boil and cook, whisking constantly, until thickened, 5 minutes. Stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and hot sauce.
- Drizzle cheese sauce evenly over chips, then sprinkle with remaining 1 cup Gouda. Bake until bubbly and crisp at edges, 5 to 7 minutes. Top with jalapeno, sour cream, and chives; serve.
PINK BEET CHIPS
Provided by Sue Moran
Number Of Ingredients 3
Steps:
- Wash the beets and slice them paper thin, there is no need to peel them. The best way to slice them is with a mandoline slicer, set on the 1/8 inch setting.
- Pour at least 3 inches of oil into a medium sized heavy pot. Heat the oil to 350F.
- Fry the beets, in batches, for about 2 minutes, until golden. Flip them around in the oil frequently so they cook evenly. First the slices will float to the top, then they will shrink and start to curl around the edges as they lose their moisture, and finally they will begin to turn golden. Drain them on paper towels and sprinkle with sea salt while they are still hot.
KETTLE CHIPS
Steps:
- 1) Heat oil in cast iron pan, with thermometer in oil to make sure temperature reaches 300 degrees. 2) As oil heats, clean your potatoes and slice with mandolin slicer set to approximately 2mm. Place sliced potatoes in a bowl of water to keep them from turning brown. 3) Remove slices from water and pat dry on paper towels, place enough slices in oil to have one layer covering the surface of the oil. 4) Allow slices to blanch, cooking until they turn from a shiny color to a more matte appearance. Remove from oil with a slotted spoon and place in a pan lined with paper towels to absorb excess oil. 5) After blanching all potato slices, increase the temperature of the oil to between 350-375 degrees. 6) Repeat process of layering chips in the oil, this time cooking them until they turn a golden color (or until crisp with purple or blue potato slices). 7) Remove from oil and place on paper towels to absorb excess oil, season with your favorite salt while still hot.
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- Sea Salt & Vinegar. Fans say: Rhoda dug the "perfect balance of salt and sour," while Kat echoed the sentiment, saying it "has just the right amount of tang."
- Krinkle Cut Dill Pickle. Fans say: Per Adina: "My fantasy chip. More subtle than Salt & Vinegar. A true Canadian classic. " Haters say: Several tasters found the dill too subtle and thought the chips not pickle-y enough—more oomph, please.
- Chile Verde. Fans say: This zesty offering had the brightness of a Salt & Vinegar chip, but with a green chile kick. Anna praised their "good balance of sweet and salty" and Adina likened them to "a crunchy Tex-Mex soup" (in her eyes, that's a good thing).
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- First, attach the rounded end of your potato to the hand pusher, then consistently slide the flat side of the potato to the mandoline blade. Do this at 1.5mm thickness setting and repeat this process until you finish the whole batch.
- Transfer your sliced potatoes into a bowl of ice cold water then mix them with salt. Let the potatoes sit in salty cold water for at least 30 minutes. While waiting, heat up your oil in a kettle cooker to 400 degrees F.
- Drain potatoes, rinse and pat dry, then deep fry them by batches. Cook for 3 to 5 minutes or until they are golden.
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