How to Make Crunchy Kettle Potato Chips

Рет қаралды 167,655

2 жыл бұрын

Host Julia Collin Davison fries up Crunchy Kettle Potato Chips.
Get the recipe for Smashed Burgers: cooks.io/3AxZVZu
Buy our winning Dutch oven: cooks.io/38J5sQ7
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

Пікірлер: 188

@randmayfield5695 2 жыл бұрын

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.

@stevethea5250 Жыл бұрын

CLEVER

@randmayfield5695 Жыл бұрын

@@stevethea5250 On a Japanese Benriner mandolin, my favorite, the Japanese writing on the back of the mandoline are the first aid directions on how to stop arterial bleeding by applying a tourniquet. Those mandolins are scary sharp and unforgiving to anyone not paying attention. Seriously.

@stevethea5250 Жыл бұрын

@@randmayfield5695 OMG CHEERS FOR SHARING

@jameswilliford5478 Жыл бұрын

I use the protector that comes with most mandolins

@randmayfield5695 Жыл бұрын

@@jameswilliford5478 That's the best and safest way but sometimes the slicing guard is to cumbersome on smaller items like shallots or garlic.

@charlenecole1840 2 жыл бұрын

Love the why & wherefore explaining why you cook at the 240-250 range! Where else but you guys would take time to explain that…🤔 That’s right! Nobody else! Thank you for another great recipe 🙏

@porkstamina 2 жыл бұрын

Cut-resistant gloves are useful if you use a mandoline a lot - really allows you to use as much of the vegetable as possible without risking those fingertips.

@STEVEARABIA1 2 жыл бұрын

I bought some myself after a rather unfortunate mandolin incident. And they weren’t expensive. A must have.

@JK-zz4ip 2 жыл бұрын

I need a pair, mandolins are banned in my house because of two unfortunate accidents, requiring several sutures and resulting in one infection.

@tappychef1098 2 жыл бұрын

Worse cut I had in Culinary school....I just wrapped an elastic band around my finger till it stopped bleeding. Gotta get a pair of those gloves.

@dr.braxygilkeycruises1460 2 жыл бұрын

I use the protective top that came with the mandolin. It has talons or spikes that stick in the food and has a handle.

@masercot 2 жыл бұрын

I just lost a fingertip a few days ago. Thanks for the advice.

@mayonnaiseeee 2 жыл бұрын

Julia and Bridget are the best teachers! Thank you yet again, looks great.

@Steve_Marsden 2 жыл бұрын

Worst kitchen injury I ever got was from that exact mandolin. It took forever for my fingertip and nail to grow back. It’s a great tool, but trust me, use the hand guard and don’t be a hero.

@keziahdorman7769 2 жыл бұрын

Me too, I threw it away right after it happened. Still makes my finger tip tingle thinking about it!

@battra92 2 жыл бұрын

Hand guard and a Kevlar glove combo is best.

@danam.8709 2 жыл бұрын

Hint : When scrubbing veggies. Especially potatoes! Use Exfoliating gloves from the beauty dept. of your local all purpose grocer. (Kroger, wally world, Fred Meyer ......)

@dr.braxygilkeycruises1460 2 жыл бұрын

OMG, that is a Brilliant Suggestion!!!!! Thanks Dana!! 🙌🏽🤗🥰

@dragonmanmark Жыл бұрын

I use a Dobbie pad

@chilled99 Жыл бұрын

Green Brillo pad

@FlesHBoX 2 жыл бұрын

I can't remember if it was Good's or Martin's in PA, but when I lived there you could buy bags of the darker "reject" chips that weren't deemed good enough to go into their bags, and those were the best chips I've ever had. I would always go out of my way to pick up the darker bags.

@BlendingWithHenry 2 жыл бұрын

Thank you so much Julia. You were spot on. I made potato chips for the first time not long ago and I kept making sure the oil was at full temperature and I only fried a few chips at a time. My chips came out good but they were lightly crisp like you mentioned. They weren't super crunchy like kettle chips. This really helped!!

@hebeigucci5367 2 жыл бұрын

Is this the best time?

@michaelchad5241 2 жыл бұрын

Living off Uranium stocks currently. It's fun

@rockwellantonette4238 2 жыл бұрын

@Eric Douglas Congratulations

@august9050 2 жыл бұрын

Wow! I know Nancy. Met her sometime ago here in North Carolina during a fundraiser. Great speaker, full of humor and rhetorics too…”Mrs buy the dip “. Lol

@tilliemaekirk9444 2 жыл бұрын

Another great recipe and info on why things work. Thank you, Julia.

@valeriebudhwa6834 2 жыл бұрын

I love this all of you at this America's Test kitchen . I have been watching it like forever and I tried some of your recipes . Thank you . God bless .

@nschultz417 2 жыл бұрын

These look amazing. I can't wait to try them!

@juanbluestack2138 2 жыл бұрын

Wonderful recipe! I love the visualize graphic, great touch.

@petermontagnon4440 2 жыл бұрын

I like to use beef tallow or beef fat for my fries and chips. them make a better tasting potatoe!!! Happy New Year to you, your families,friends and staff!!!

@chilled99 Жыл бұрын

Infusing the veg oil with garlic and thyme before frying the chips is another way to go

@wparo Жыл бұрын

This is very informative and easy to follow. Thank you.

@livewithtruth4806 2 жыл бұрын

Science and food, such a great combination! Really love this channel!

@elianareynoso689 Жыл бұрын

I love the level of explanation in this video. Definitely will follow this channel 😎

@marcellamcduffie8218 2 жыл бұрын

Kettle potatoe chips are awesome thanks for sharing your recipe .😘😊

@shafiqjan1474 2 жыл бұрын

One of the first things I cooked as a kid, I still love it

@divinecomedy0 2 жыл бұрын

My mouth is watering at this video. Totally sold on making these! 👏🏼 Way to go ATK at home 😊.

@joeb4142 7 ай бұрын

Really appreciated the recipe and the info on how the potatoes’ cells react at different temps. Dang those finished chips looked great! Thank you so much. 🥔

@charlesclark9627 2 жыл бұрын

I use Canola oil ! I cut by hand! And double drop!

@mzmocha911 11 ай бұрын

Great idea yummy

@nicolenew1708 Жыл бұрын

THANK YOU YOUR THE BEST

@melodychest9020 Жыл бұрын

Wow, great animation there! The 'Crrunn' sound and da 'cchhhhhh' taste sound is amazing!

@eezyclsmooth9035 2 жыл бұрын

"Vinegar Powder"??? Just looked it up, and it is a REAL thing. It is used just like Julia does here. On chips. I may just stop buying the bags at the store and start making my own.

@everythingvideos24 Жыл бұрын

I'm gonna have to give this a try.

@edutainme7265 3 ай бұрын

You're a godsend, thank you!

@tobehonest7541 2 жыл бұрын

I bake mine. 😋

@-AnyWho 2 жыл бұрын

awesome, this is the first time i heard of dehydrated viniger ...

@wademartinishere 2 жыл бұрын

Amazing video!

@andreaschmidt4280 2 жыл бұрын

Yummy!

@samj923 Жыл бұрын

Excellent chips .. thankyou from India

@stacyhackney6100 2 жыл бұрын

Thank you

@dorasern7305 2 жыл бұрын

Hi! Thanks for sharing the potato chips 😋God’s blessings 🙌🏼

@phalabowles7942 Жыл бұрын

Very cool☺️

@carolbaits9562 2 жыл бұрын

Yum!

@tonyyayo2115 2 жыл бұрын

This channel has been dropping content at a feverish pace lately; everytime I open up the app the algos recommend a new vid

@CantankerousDave 2 жыл бұрын

They’re segments from episodes of the TV show that aired a year ago.

@tonyyayo2115 2 жыл бұрын

@@CantankerousDave where does it typically air? PBS, CookTV, Food Network?

@theresaiwright7085 2 жыл бұрын

@@tonyyayo2115 America's Test Kitchen and Cook's Country air on your local PBS station.

@tonyyayo2115 2 жыл бұрын

@@theresaiwright7085 thx

@Nich87 2 жыл бұрын

I have used coconut oil and avocado for a healthy better oil

@coldwynn 2 жыл бұрын

I cut myself twice using a new peeler. With a mandoline, I might lose a limb.

@BruceEEvans1 2 жыл бұрын

After my second severe injury using a mandoline, I took it to the dumpster and got rid of it. I'll eat thicker potato chips with all my fingers.

@richgroh3623 2 жыл бұрын

My ex got a bad one using it for zucchini, you get finger close and meat is coming off! Great tool, scary sharp!

@JosiahPierce-jj8hq Ай бұрын

Her personality is so funny

@HausOfPain 2 жыл бұрын

What about using an air fryer?

@ronk9830 3 ай бұрын

Olive oil also makes fantastic chips. 😋 Just keep the oil temperature down so as not to burn the oil.

@craigb.franklin7046 2 жыл бұрын

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.

@ackack612 2 жыл бұрын

mmmmmmmmmm...... THX Julia!

@naturesgame 2 жыл бұрын

Cold & frosty lol 🍺

@sidkemp4672 6 ай бұрын

Would love to see an air-fry chip recipe.

@JavierFernandez01 2 жыл бұрын

The gel zone.... I'M INTIMIDATED! :)

@FVWhimsy2010 2 жыл бұрын

Recommended spice grinder?

@dr.braxygilkeycruises1460 2 жыл бұрын

Would you please show us the proper way to make chips in an Air Fryer? My new daughter bought me one for Christmas and I've been trying to figure out how to properly make chips. (My two experiments have been quite unsuccessful 😭).

@leslieross2739 2 жыл бұрын

Just wondering what kind of oil is best to use?

@VideoNOLA 5 ай бұрын

Water conservation tip: Don't need to keep sink faucet running to clean things. Fill a bowl halfway, and do your scrubbing in there. Why waste six gallons when a 1/2 gallon will do?

@sugarypetals 11 ай бұрын

Can you make kettle chip with cracked pepper & sea salt? Please I love that kind of kettle chip

@artistmac Жыл бұрын

After I've lost these 20 stubborn covid lockdown pounds, this is on the list of recipes to make!

@PaulaBean 2 жыл бұрын

Cool! I'd also like to see you prepare some other chip seasonings (paprika, onion/garlic, seasalt/pepper) live on video ;-)

@friedakroynik8901 2 жыл бұрын

I think you should have put the vinegar/salt into a salt shaker and then salt the chips. No?

@fredb7773 2 жыл бұрын

Can you use T fal deep fat friyer.? It make things easier and in which you recommended for deep frying.

@eleonorewells Жыл бұрын

Crunchy Himalayan salt potato chips fried in Rice bran oil are the healthiest chips !!

@marthamika7372 2 жыл бұрын

Wow, potato chips

@ddpwe5269 2 жыл бұрын

Those chips do look really good! First time I've heard of dehydrated vinegar, which just makes sense. Is this possible with an air fryer so you can go oil-free?

@ddpwe5269 2 жыл бұрын

@Mr. Cool Where did I say I had one? What in the bloody hell is wrong with you? Are you achieving a similar outcome even if you were to use oil or not in an 'table-top convection oven'? Yes, yes you would, did I ask how you FRY in an air fryer? No, no I didn't, asked if it's possible going oil free. You decided to go on a rant, that not only didn't answer my question, but a question I never asked. Such a pleasant person you are.

@jonasnilsson6552 2 жыл бұрын

Ignore the rude person, life is nicer that way. I don't think you would get a satisfying result with an air fryer, sadly. This really needs to be cooked in oil. But you could make some decent low-fat potato wedges instead. Still a crispy potato product!

@ddpwe5269 2 жыл бұрын

@@jonasnilsson6552 Yeah, that's one of the main reasons I'd get an air-fryer, save having to turn the oven on and similar outcome.

@ddpwe5269 2 жыл бұрын

@@murasaki9 Yeah, I didn't realize this until this video, but it totally makes sense! Definitely going to be looking in to all of em

@hannahmore9118 2 жыл бұрын

I lost count of how many times I sliced a fingertip using a mandolin. But about four fingertips are permanently scarred and numb.

@marianparoo1544 2 жыл бұрын

What kind of potatoes do you suggest for someone like me who lives in the UK?

@GoldieGold356 Жыл бұрын

YUM

@oldfarmshow 2 жыл бұрын

👍

@achecase 2 жыл бұрын

Oh chef of the future, oh yes, and "easy".

@denrich5796 2 жыл бұрын

I’ll stick with honey dijon Kettle Chips 😛.

@rasmusrasmusson 9 ай бұрын

Great to mix in some theory... I wonder if it's possible to boil the chips in water the first 5 minutes. The temperature seems very similar.

@pixmoto 2 жыл бұрын

Hey team - it looks like you've included the wrong recipe link in the information section above.

@fenderlead1 2 жыл бұрын

Why is crispy delicate chips considered bad? I set my mandolin to 1/32. Slice directly into a bowl of water. Cooking temps are around 275 but less than 3 min. Crazy light and crispy chips

@1982MCI 2 жыл бұрын

Fry them however YOU like them, that will always be the correct method! There never is a right or wrong way in cooking, only a standard that gets you into a close ballpark and then each home chef can finish it off to their own personal taste and whatever that is, will be the correct way.

@mistywalters 2 жыл бұрын

What made the chips darker in the middle?

@kevinhoward9593 Жыл бұрын

Grandma Utz are the best. (so are their Dirty Brand BBQ)

@kentborges5114 2 жыл бұрын

WOW...NEW TO ME, DEHYDRATED VINEGAR !

@walrusdestruction6845 2 жыл бұрын

What if we wanted to use an aur fryer? Is it possible to get a similar result?

@ThreeDee912 2 жыл бұрын

It might be difficult to replicate this specific texture with an air fryer as you'd be using convection air instead of direct contact with specific temperature oil, but there are a lot of air fryer potato chip recipes out there. Might have to play around with the thickness, time, and temps and see if you can get something similar.

@lightdark00 2 жыл бұрын

Is the vinegar powder buffered with something like maltodextrin? I'm sure I could get pure dried vinegar, and I know it would pack a punch.

@richgroh3623 2 жыл бұрын

Usually they offer an alternative if you don't have a unique ingredient...I was hoping for something using plain vinegar. I'm sure the water content would ruin a crispy chip, but who has powdered vinegar?

@lightdark00 2 жыл бұрын

@@richgroh3623 I see my reply hot deleted it contained a link where I'd get powdered vinegar and it does have maltodextrin, like I asked about. It was a bulkfoods site that I ordered a lot from.

@quinkydinkend 2 ай бұрын

Anyone know how long these last??? Thanks!

@LilPassion 4 ай бұрын

💯

@PH09262 6 күн бұрын

Hello

@somadilaagulanna6349 2 жыл бұрын

After making this chip, what is the best way to preserve for about a month or more ? @America'stestkitchen

@hln573 2 жыл бұрын

in your stomach after you eat them

@nschultz417 2 жыл бұрын

Preserve them? HA! These wouldn't last a minute in my house.

@lilli4372 2 жыл бұрын

Can I add Canola oil ?

@AB-mn2mq 2 жыл бұрын

Salt and vinegar chips and a brew, does it get any better

@snitox 2 жыл бұрын

I literally thought they were made inside a kettle

@TBNTX Жыл бұрын

I'm avoiding oils whenever possible. Do you have an air-fryer recipe?

@jflynn506 Жыл бұрын

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.

@dgax65 2 жыл бұрын

.....but I grew up eating Russet potatoes with that 'gritty dirt'. I wouldn't know what to do with a really clean potato.

@jaredjlinden 2 жыл бұрын

They look great, but two quarts of oil for that relatively small plate of chips?

@haggielady 2 жыл бұрын

You can re-use the oil.

@eliblum9461 2 жыл бұрын

Link that peeler/slicer.

@stevenmoules4955 Жыл бұрын

Directions - Transfer potato slices to a large bowl of cold water as you slice them. Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes. Drain and rinse slices again. Pat dry. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried. Season potato chips with additional salt if desired.

@DJL78 2 жыл бұрын

I’m shocked they didn’t ALL stick together in a massive blob of crunchiness.

@orsors2129 2 жыл бұрын

That's why you have to quickly slide them into the oil, one at a time.

@jonschmidt1545 2 жыл бұрын

I own a deep fryer. Could I use that?

@marcusroussy9271 2 жыл бұрын

A woman who can cook and enjoy a beer is a wife to keep lol, love ya !!

@lindacassell5915 2 жыл бұрын

I have had right out of the fryer chips they were amazing. Nope I am not going to make them.

@8chuz 2 жыл бұрын

I’ve never been able to see any comments on what people do with the used oil.

@joralemonvirgincreche 2 жыл бұрын

Fry another few batches of chips.

@joralemonvirgincreche 2 жыл бұрын

From the ATK website: "Our recommendation: With breaded and battered foods, reuse oil three or four times. With cleaner-frying items such as potato chips, it's fine to reuse oil at least eight times-and likely far longer, especially if you're replenishing it with some fresh oil."

@8chuz 2 жыл бұрын

So they just put it back in the original container and use it a few times?

@joralemonvirgincreche 2 жыл бұрын

@@8chuz If it has visible particles in it, strain it through a coffee filter/sieve into a bowl, refrigerate the bowl of oil.

@8chuz 2 жыл бұрын

How do you discard it? Trash? Pour in the dirt? It doesn’t go solid so…🤷‍♀️

@scbbc8186 Жыл бұрын

OMG you are scaring me with that mandolin but I guess you are a professional, I go slowly with my oxo good grips mandoline. Can I use this cloth and Dr. Bronners cirus Castile soap to clean the potatos? My deep fryer has mostly peanut oil in it with a touch of corn oil that I used to top it off. (I make a lot of mozzarella stick to deep fry - I only weigh 101 lbs so all the fats and calories are for me) I am planning on using Pride of Sezged Hungarain Hot paprika (the kind actually from Hungary, not the Hungarian style), salt, MSG and garlic powder when I make them - maybe a little cracked black pepper. Oh I don't have any powdered acetic acid (vinegar) - But I do have Citric and Malic acids in powder form. Can I use those instead?