Small-Batch Kettle Potato Chips with Smoked Salt

By Sprig Originals ✓ · cooked up in Sprig

Paper-thin russet slices, rinsed until the water runs clear, then fried in patient little batches until they shatter. The trick isn't the oil temperature alone — it's salting them the second they hit the rack, while the surface is still hot enough to grab the seasoning. Smoked salt and a pinch of sweet paprika push them toward the barbecue-joint side of the tracks.

Ingredients

• 2 lb russet potatoes (about 3 large)
• 6 cup peanut oil or refined vegetable oil, for frying
• 1 tbsp distilled white vinegar (optional, for the soaking water)

• 2 tsp flaky smoked sea salt, crushed fine between your fingers
• 1/2 tsp sweet paprika
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper (optional)

Instructions

1. Stir the smoked salt, paprika, garlic powder and cayenne together in a small bowl and set it right next to where you'll be draining the chips. This has to be within arm's reach — seasoning goes on the instant the chips leave the oil, not a minute later.
2. Scrub the potatoes well but leave the skins on; the thin rim of peel is what makes these taste homemade. Fill a large bowl with cold water and add the vinegar if using.
3. Set a mandoline to 1/16 inch (1.5 mm) — the second-thinnest setting on most models. Using the hand guard, slice the potatoes directly into the bowl of cold water, stirring occasionally so slices don't stick in stacks. If you're using a knife instead, aim for slices thin enough to see light through.
4. Swish the slices vigorously with your hand, then drain and refill with fresh cold water. Repeat 2 to 3 times until the water stays clear instead of turning milky — that cloudiness is surface starch, and it's what makes chips go leathery and brown too fast. Let them sit in the final change of clear water for 10 minutes.
5. Drain the slices in a colander, then spread them in a single layer on clean kitchen towels. Lay another towel on top and press firmly. Blot until the slices feel dry and slightly tacky, not damp — wet potatoes will make the oil boil over.
6. Pour the oil into a heavy 5- to 6-quart Dutch oven to a depth of about 2 inches, leaving at least 3 inches of clearance at the top. Clip on a deep-fry thermometer and heat over medium to 325°F. Set a wire rack over a sheet pan beside the stove.
7. Fry in small batches — a generous handful, roughly 20 to 25 slices, that can float in a loose single layer. Slide them in, then immediately stir with a spider skimmer or slotted spoon to separate them. The oil will bubble hard at first; that's water leaving.
8. Fry 3 to 5 minutes, stirring every 30 seconds, until the bubbling slows dramatically and the chips are pale gold with slightly curled edges. They crisp as they cool, so pull them at pale gold rather than deep brown — a golden chip in the oil is a bitter chip on the plate.
9. Lift the batch to the wire rack, shake off excess oil, and immediately shower with a pinch of the seasoning while the chips are glossy and steaming. Toss gently with your fingers so both sides catch it.
10. Let the oil climb back to 325°F between batches — check the thermometer every time, since each cold batch drops it 20 to 30 degrees. Repeat until all the slices are fried, about 6 to 8 batches. Cool completely on the rack, 10 minutes, then pile into a bowl and serve.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

South Louisiana Rice Dressing (Dirty Rice)

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem