Kettle Brand sea salt potato chips are the gold standard for crunchy, salty snacks. Their thick-cut, kettle-cooked style gives them a hearty crunch and a satisfying, rustic texture that stands up to dips and sandwiches. While the store-bought version is a classic, making them at home lets you control the salt and oil, and the result is a chip that’s just as crispy, if not more so. This recipe delivers that same deep-fried, golden-brown crunch with a simple ingredient list and a few key techniques.

Ingredients

2 lbs (900 g) russet potatoes (about 4-5 medium), scrubbed
Vegetable or peanut oil, for frying (about 4 cups / 1 L)
1 tablespoon (15 g) fine sea salt, plus more to taste
Optional: 1 teaspoon (5 g) additional sea salt for finishing

Instructions

Prep the potatoes: Using a mandoline or a very sharp knife, slice the potatoes into 1/8-inch (3 mm) thick rounds. Keep the slices in a large bowl of cold water as you work to prevent browning and to remove excess starch.
Soak and dry: After slicing, rinse the potato slices in a few changes of cold water until the water runs clear. Drain and pat very dry with clean kitchen towels or a salad spinner. Any moisture on the slices will cause dangerous oil splatters.
Heat the oil: Pour the oil into a heavy-bottomed pot (like a Dutch oven) to a depth of about 2 inches (5 cm). Heat over medium-high heat until it reaches 350Â°F (175Â°C) on a deep-fry thermometer.
Fry in batches: Carefully add a handful of potato slices to the hot oil, making sure not to overcrowd the pot. Fry, stirring occasionally with a slotted spoon, until the chips are golden brown and stop bubbling vigorously, about 4-5 minutes. The oil temperature will drop; adjust the heat to maintain 350Â°F (175Â°C) between batches.
Drain and season: Using a slotted spoon, transfer the chips to a wire rack set over a baking sheet. Immediately sprinkle with sea salt while still hot. Repeat with the remaining potatoes, letting the oil return to temperature between batches.
Cool and serve: Let the chips cool completely on the wire rack. They will crisp up further as they cool. Taste and add more salt if needed.

Tips

Use a mandoline for even slices: Uniform thickness is key for even cooking. A mandoline gives you consistent 1/8-inch slices, which fry evenly. If slicing by hand, aim for paper-thin, even rounds.
Dry the potatoes thoroughly: This is the most important step. Any water on the slices will cause the oil to splatter and can make the chips soggy. Pat them dry between towels or use a salad spinner.
Don’t overcrowd the pot: Adding too many slices at once drops the oil temperature, leading to greasy, undercooked chips. Fry in small batches and give the oil time to recover to 350Â°F (175Â°C) between batches.
Season while hot: Salt sticks best to chips right out of the fryer. If you wait until they cool, the salt will just fall off. For a more even salt distribution, sprinkle from a height.

Serving Suggestions

These chips are perfect on their own, but they shine alongside a classic French onion dip, a smoky barbecue dip, or a simple pico de gallo. They also make a crunchy topping for casseroles or a salty side for sandwiches and burgers. For a fun twist, crush them over a salad for extra crunch.

Variations

Flavored salts: Instead of plain sea salt, try smoked salt, garlic salt, or a pinch of cayenne mixed with salt for a spicy kick.
Vinegar chips: For a tangy, salt-and-vinegar flavor, sprinkle the hot chips with a mixture of 1 teaspoon (5 g) sea salt and 1 teaspoon (5 ml) white vinegar powder (or malt vinegar powder).
Sweet potato chips: Substitute sweet potatoes for russets. They will take slightly less time to fry and have a sweeter, softer texture. Keep an eye on them as they can burn quickly.
Herb chips: Add dried rosemary, thyme, or dill to the salt before seasoning. Crush the herbs lightly to release their oils.

Storage and Reheating

Homemade chips are best eaten the day they are made, as they lose their crunch over time. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To re-crisp, spread them on a baking sheet and bake at 350Â°F (175Â°C) for 3-5 minutes until hot and crispy. Let them cool before serving. Do not refrigerate, as moisture will make them soggy.

Frequently Asked Questions

Why are my chips soggy?
Sogginess is usually caused by not drying the potato slices well enough or overcrowding the pot. Make sure the slices are completely dry before frying, and fry in small batches so the oil stays hot. Also, let the chips cool completely on a wire rack; stacking them while warm traps steam.

Can I use a different type of potato?
Yes, but russets are ideal because they have high starch and low moisture, which yields a fluffy interior and crispy exterior. Yukon Golds will work but may be slightly less crispy. Waxy potatoes like red or new potatoes are not recommended as they hold too much moisture and will not crisp as well.

What is the best oil for frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, peanut, or sunflower oil. These oils can handle the high heat without burning and won’t impart a strong flavor to the chips.

How do I know when the oil is hot enough?
A deep-fry thermometer is the most reliable tool. If you don’t have one, drop a small piece of potato into the oil; if it sizzles immediately and floats to the surface, the oil is ready. If it browns too quickly, the oil is too hot.

Can I bake these instead of frying?
Yes, you can bake them, but the texture will be different. Toss the dried slices with a little oil, spread them in a single layer on a baking sheet, and bake at 400Â°F (200Â°C) for 15-20 minutes, flipping halfway, until golden and crispy. They won’t be as crunchy as fried, but they are a lighter alternative.

Why do my chips taste greasy?
Greasiness happens when the oil temperature is too low, causing the chips to absorb oil rather than crisp. Ensure the oil is at 350Â°F (175Â°C) before adding the potatoes, and don’t overcrowd the pot. Also, drain the chips well on a wire rack, not on paper towels, so air can circulate.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

Kettle Brand Sea Salt Chips: Make Them at Home