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These homemade teapot chips are light, salty and crispy and very easy to make. Along with an amazing Onion Dill Dip, you’ll want to do these over and over again! Take them to your next meal! These are a great companion for root beer shredded pork sandwiches!
Homemade kettle chips vs regular chips… What’s the difference?
As the name suggests, these are cooked in a kettle, Dutch oven or fryer, rather than with an industrial conveyor belt type fry or bake. Kettle shavings are often also cut a little thicker.
Use a mandolin cutter! Unless you have excellent knife skills, I suggest you use
a mandolin cutter
. Yes, these can be a scary kitchen tool because mandolin is incredibly sharp, but it’s great when used properly and safely. Don’t be a hero, use the guard! This little shindig, it’s the one I used.
How to make
homemade teapot
chips
Homemade potato chips are not difficult to make at all . You’ll be surprised how easy they are to prepare! You just need a few simple tips to get light and crunchy results! The total working time for this recipe, the chips and sauce together, take about an hour. A little more than I like to spend on a recipe, but these are SOOOOOOOO worth it! Try them and see what you think! For complete recipe details, please refer to the printable prescription card below.
Wash + Cut
potatoes
Wash the potatoes whole. Using a mandolin or food processor, cut the potatoes so they are very thin and place them in cold water to soak for 30 minutes. This removes starch. Getting rid of starch is what makes a chip light and airy. Mmmm….. Chips.
Make the sauce by stirring the sour cream, mayonnaise, diced onion,dill and salt and pepper Together in a bowl. Be sure to use whole sour cream and real mayonnaise… Trust me, your taste buds will be delighted if you do. I mean you’re making homemade fries. Do you think now is the time to use low-fat mayonnaise? Puh-lease.
Once the sauce ingredients are well combined, cover and place in the fridge until ready to serve.
Dry the potato slices VERY WELL
After 30 minutes, drain your potatoes and dry them very well. Water and hot oil are not a good combination. Unless you like 3rd degree burns on your hands and/or face… in which case I say good luck with that. I spread mine on a clean kitchen towel and rubbed the top with paper towels.
Fry Kettle Chips
Preheat some peanut oil in a large pot. I’m using this Le Creuset Braiser because it’s huge. Divide into 4 batches and fry 1 batch at a time, stirring occasionally to cook evenly.
*Note* To make sure the oil is at the correct temperature, place a slice of potato in the hot oil. If nothing happens, it’s not hot enough. Increase the temperature. If the potato slice sizzles violently, the oil is too hot. Reduce temperature. You want the potato slice to sizzle evenly and steadily, but never violently.
After 3-5 minutes, potatoes should be brown and look a lot like potato chips. Drain with a slotted spoon and place on paper towels. Sprinkle with sea salt immediately and repeat with the remaining batches.
Peanut Oil or any light vegetable oil is your best bet to get the crunchy results you’re looking for on a chip. I prefer peanut oil over olive oil because of its high smoke point, but use what you have. Any light tasting oil that has a high smoke point can work, I just prefer peanut oil for these.
Storage of leftover teapot chips + onion dill sauce
Allow potato chips to cool completely before placing them in an airtight container. French fries will stay good and fresh for 1-2 weeks.
Store the onion sauce in an airtight container and in the fridge. Dip will stay fresh for about a week!
Other sauce-related recipes to try…
Sweet and spicy sauce with homemade whole wheat chips
Barbecue chicken nachos recipe
7-layer Dip Macro
friendly Chicken Buffalo Dip
Black
Bean Sauce
Recipe
Spinach and artichoke
dip I hope
you enjoy making these easy fries and
onion dill sauce to go with them. Have a great day, friends! 🙂
