How to Make Crunchy Kettle Potato Chips

Byamazingfoodstv


Host Julia Collin Davison fries up Crunchy Kettle Potato Chips.

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43 Comments

  3. 7:25 I'm confused, she puts the potato chips on several layers of paper towels to remove excess oil but if Utz potato chips use a centrifuge to remove excess oil instead of paper towels Bidget Lancaster can't eat them because they are 40% fat free. With all ther cooking science ATK does understand the difference between low fat and low oil; there is none.

  4. I sliced them in the Cuisine-Art and couldn't tell the difference between the 1mm and 2mm chips. Where can you get the metal band thingy to hold your Thermopen to the side of the bowl. I have the shorter one that can grasp on the the wire rack in the oven but it won't work for this. Your's is a longer one and it is not on the Thermopen site.

  16. Just a trade craft point here: When using the mandoline (slicer) use a dampened crumbled paper towel on the potato when slicing. If the potato slips out as it gets smaller, the paper towel will catch the blade and not your fingers.

  19. Thank you so much for this excellent video! I love kettle chips. That's all I eat. I bought a bag of chips that were not kettle the other day. I threw them out. They were too thin for me and didn't have that kettle taste. I may never buy chips again.

  24. One sixteenth of an inch equals 0.0625. A US penny is 0.0598 thick, so we are talking about 0.0027 thinner than the one-sixteenth, which is about the thickness of a hair.
    A US quarter is 0.0689 thick which is 0.0064 thicker than the one-sixteenth thickness, so two and a half hairs thicker. So if your slices are between the thickness of a penny and a quarter, you're good to go!

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