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Kettle Chips

Kettle Chips


I'll just have one . . . said no one ever.

These are chips the way they're supposed to be made and enjoyed!

Check out our DIY blog on kettle chips for everything you ever wanted to know about oil temperature, slicing, frying, and how to get killer chips in your possession ASAP!

15 MinPrep Time
20 MinCooking Time
6Serves
2/5Difficulty

  • 3 large russet pototatoes
  • ¼ cup Fleur de Sel
  • ¼ cup Jalapeno White Balsamic
  • 2 cloves garlic, crushed
  • 3 fresh rosemary sprigs
  • 1 tbsp each Fleur de Sel and cracked 8 Pepper Blend

Step 1 - Wash and scrub potatoes clean. Using a mandoline, shave potatoes on 1/16” thickness over a large bowl - or as thin as most mandolines will go.

Step 2 - Cover potato slices with cold water and rinse in bowl, drain, and repeat 2-3 times, or until water runs clear. Drain potatoes.

Step 3 - Bring a large pot of water to a boil and add balsamic vinegar. Add in potato slices and boil for 3 minutes, until the potatoes just begin to soften but still hold their shape - be careful not to overcook! Lay out a clean dish towel or a few layers of paper towel on a rack or cutting board. Spread out potatoes on towels and pat dry.

Step 4 - In a cast-iron pot, pour in olive oil about 2” deep and add in 2 cloves of crushed garlic and rosemary. Heat pot over medium heat to infuse the flavours into the oil. Strain out herbs and garlic and bring oil to 375*F.

Step 5 - Set up a baking sheet with 2-3 layers of paper towel. Begin adding just enough potato slices to the hot oil, stirring frequently and turning chips. Do NOT overcrowd the pot - ensure that you leave enough space to circulate the oil - anywhere from 10-15 at a time. Cook for 6-8 minutes then strain from hot oil and spread onto paper towels. Sprinkle with a pinch of fleur de sel and repeat with remaining chips. Serve with your favorite dips and a yummy sandwich or just eat ‘em off the tray - we won’t tell!

  • Eight Pepper Blend
  • Fleur de Sel
  • Jalapeño White Balsamic