Ultimate Guide to Homemade Kettle Chips

This is the Ultimate Guide to Homemade Kettle Chips! They are light, crispy, and we’re providing you 3 various taste variations to make your preferred chips in your home.

Homemade kettle chips next to French onion dip.

Kettle Chips are so addictingly tasty. We needed to purchase numerous bags at the supermarket each week since everybody in the household would chomp on them. As soon as we found out how to make them, we merely couldn’t return to store-bought! Newly fried kettle chips are absolutely magnificent and cannot compare to store-bought. Some things are simply worth the additional effort, and homemade kettle chips is at the top of that list. You may wish to make them while the kids run out your house to make certain you get your reasonable share, otherwise these will be entered 5 minutes flat!

How to Slice Potatoes for Homemade Kettle Chips:

A mandolin is the very best method to choose uniformly thin potato pieces. You can likewise utilize a food mill or a knife, simply make sure to thoroughly slice them as thin as possible.


You wish to make sure to utilize russet potatoes. They are greater in starch and will hold up finest for newly fried kettle chips.


You will make more spices than required, so don’t feel bad if you don’t utilize everything! Not all of the spices will stick, so it is much better to have excessive than inadequate.

You can utilize either grease, canola oil, or peanut oil.

A homemade kettle chip dipped in French onion dip.

Serving Tips:

With these fantastic flavorings, you can merely consume these kettle chips plain since they are simply that fantastic! Nevertheless, if you wish to take that taste over the top, attempt dipping in French onion dip.

Storage Instructions:

Store any leftovers in an airtight container for up to 1 week. Left much longer than that and they will start to go stale. However, we doubt you’ll have any leftovers past day 1!

If you like this recipe, you may be interested in these other delicious snack recipes:

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Homemade kettle chips laying out of a paper bag,

This is the Ultimate Guide to Homemade Kettle Chips! They are light, crispy, and we’re giving you 3 different taste variations to make your favorite chips at home.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes


  • 2 pounds potatoes , russet variety
  • 6-8 cups oil for frying

Garlic Parmesan Seasoning

  • 1/4 cup parmesan cheese , finely grated
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon dried parsley

Cracked Pepper Sea Salt Seasoning

  • 2 tablespoons sea salt
  • 1 tablespoon pepper , freshly cracked
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Sour Cream and Onion Seasoning

  • 2 tablespoons buttermilk powder
  • 2 tablespoons dried dill
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon sugar


  • Wash potatoes. Very finely slice the potatoes utilizing a mandolin, knife or food mill and as you slice them, include them into a bowl of cold water.

  • Heat the oil in a strong pan up until the oil reaches 350 degrees Fahrenheit.

  • Wash the starches off the potatoes and drain pipes off all water. Location the potato pieces on a towel and dry completely.

  • Operating in batches, position a handful of the pieces securely into the oil and fry. Do so by reducing the potatoes into the oil with a metal slotted spoon.

  • Once they have actually turned a golden color, about 60-90 seconds, eliminate from oil and location onto a paper-towel lined cookie sheet.

  • Season right away while the chips and oil are still hot to guarantee as much sticking of the flavorings as possible. Take pleasure in!


The bigger the batch of chips that enter the oil, the longer it will require to prepare. Smaller sized batches work much better.

Calories: 368kcal | Carbohydrates: 81g | Protein: 11g | Fat: 1g | Hydrogenated Fat: 1g | Cholesterol: 2mg | Salt: 1241mg | Potassium: 1937mg | Fiber: 10g | Sugar: 4g | Vitamin A: 33IU | Vitamin C: 89mg | Calcium: 94mg | Iron: 4mg

Jobber Wiki author Frank Long contributed to this report.