How to make Kettle Chips at Home!

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Making homemade Kettle Chips is so simple! My recipe produces perfectly crisp and crunchy potato chips on the stove–NO deep fryer needed.


1 lb russet potatoes, unpeeled, scrubbed clean (455g)
Sea salt, for sprinkling
Vegetable oil for frying

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Mandolin (Affiliate Link):
big bowl (Affiliate Link):
big Dutch oven (Affiliate Link):
Frying thermometer (Affiliate Link):
Frying spider or slotted spoon(Affiliate Link):

00:00 Introduction
00:29 cut potatoes as thin as possible, I use the thinnest setting on my mandolin, and after slicing, put in a big bowl of ice water. Let potatoes sit for 30 minutes. Once potatoes have been soaking about 15 minutes, begin to heat your oil.
02:10 Pour enough oil into your pot to fill it 3” deep. Fit a thermometer to the side so that the tip of the thermometer is suspended in the middle of the oil. put pot on stovetop over medium-low heat and bring oil to 375F (190C).
02:47 (optional, but recommended for simple cleanup): Prepare a fry station beside your oil by lining a baking sheet with wax paper or paper towels and topping with a cooling rack. Keep this by your oil and transfer hot chips here.
03:24 Drain potatoes well and pat dry thoroughly with paper towels (residual water will bubble in the hot oil and can be hazardous, so the more you remove the better).
03:54 Working in batches, carefully lower a portion of the potatoes into the oil using spider or slotted spoon (take care to not add too many! If you do or if potatoes are very wet, the oil may bubble and overflow pot which is extremely perilous, never touch hot oil).
04:29 Cook the potatoes, stirring periodically to assist separate them, and cook until chips are stiffened. The oil will typically stop bubbling once the potatoes are cooked through. Exactly how long this takes will vary, but is typically 4-5 minutes for me.
05:19 Use spider to remove potato chips, drain grease back into the pot, and deposit chips evenly onto prepared frying station.
05:45 Allow oil to return to 375F (190C) before cooking the next batch of chips.
06:24 Sprinkle with sea salt.

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