There are a few foods that I simply lose all self-control around. One of these tempting treats is Kettle Brand’s Krinkle Cut Salt & Fresh Ground Pepper Chips. It’s embarrassing. I have to make myself not buy them, or I eat them ALL. And my kids are just as addicted as I am. I don’t know what it is about those chips, but they are irresistible!
I recently read an article by Michael Pollan about how we now have easy access to unhealthy foods like potato chips and french fries. What used to be a special treat is now a staple in many people’s diets. Kettle Salt and Pepper Potato Chips are that for me! He goes on to state that one of his food rules is to “eat all the junk food you want as long as you cook it yourself.” I decided maybe I should try to figure out my own homemade version to really appreciate my chips, and return them to their former status as a special, rare treat.
The recipe I created is delicious. It’s not exactly like Kettle Brand’s chips, but it’s close and just as delicious nonetheless. My husband Nate came home from work, started munching on the chips, and declared they were his new favorite. These are probably a snack most enjoyed by adults as they are quite spicy, but my 10-year-old liked them too!
They are also very easy to make. The recipe takes a little time but the process is simple, especially when using a mandolin. It’s a must … and so is the hand guard! Do NOT slice the potatoes without the hand guard. Trust me, I know!
Homemade Salt & Pepper Potato Chips
Makes: 2-3 servings
½ teaspoon kosher salt
½ teaspoon regular black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 medium-sized Yukon Gold or Russet potatoes
½ cup canola oil
fresh ground black pepper
1. Preheat oven to 400 F.
2. Mix together the salt, black pepper, onion powder, garlic powder, and cayenne pepper.
3. Slice potatoes with a mandolin slicer on the thinnest setting (be sure to use a hand guard).
4. If you have time, soak the potatoes for 1 hour in cold water. If you don’t have time, no problem. The chips will be a little oilier in the end, but still tasty and scrumptious!
5. Individually dip each potato slice in a bowl of canola oil and let the excess drip back into the bowl. Then lay the potato slices in a single layer on 2 large rimmed cookie sheets that are very lightly sprayed with oil or lined with silicone baking mats. (Approximately 1 medium potato will fill 1 cookie sheet.)
6. Sprinkle the chips evenly with the spice mixture, flip chips over, then evenly sprinkle again. You should use up all of the seasoning.
7. Bake in the oven for 20-30 minutes, cooking chips until they are browned, but not burned. Start checking the chips at the 20-minute mark and pull out any chips that are very brown. It’s a good idea to take chips off the tray as they finish so they don’t overcook. (My oven can’t fit both cookie sheets, so I had to cook the chips in 2 batches. Once the potatoes are oiled and spiced, they can wait for the oven without browning.)
8. Place cooked chips onto a cooling rack to maximize crispiness. It is helpful for cleanup to place a towel or paper towels under the rack.
9. Immediately sprinkle with a bit of freshly ground black pepper.
10. Let chips cool, then eat! The closer you eat the chips to cooking time, the crispier they will be. If you save them for later, store the chips in an airtight container.