Onions are tough to dehydrate because of the water and sugar content. The onions they use to make commercial onion powder are hard as baseballs and WAY more oniony than anything you'll find in the store. Just a fun fact from the food industry.
"You can have a batch of these on the table in 15 minutes...." Cut to 6 hours later waiting for the seasoning to dehydrate... Another super interesting video! Thanks!
I'm glad you touched on the variety aspect of why they are so different from each other! I haven't found a youtuber to bring that up yet. Frito spends millions on potato breeding to make extremely low sugar, low water content varieties, where most kettle chips are made out of russets that are standard in the industry. I used to work with chipping varieties but currently work in Potato Variety Development in the frenchfry world so I always geek out on potato cooking videos.
@@EthanChlebowski If I didn't live in northern Maine I'd ship you some. But uh potatoes wont do to well being shipped in a box across the US. Keep up the great videos, every recipe I've tried has been absolutely delicious!
@@ccat9354 They are! some are held for up to 12 months. But they are held at certain temperatures and humidity and if those conditions aren't just right it can cause the potato to turn starch into sugar and in turn burning when fried. I was just worried about temperature swings from one coast to the other. Potatoes for processing (ie. chips and fries) are fickle taters.
This brings back childhood memories. My grandmother used to make me these home made chips every weekend when I visited. We would sit there and watch cartoons or knit together in the afternoon while munching on them crispy chips. I never knew how she actually made it and I kept asking my mother to make them for me but she refused most of the time. The few times she actually did make them they were nowhere as good as my grandmothers. Fast forward several years, and teenager me decided to make them for myself. I asked my dear grandmother for the recipe and she laughed it off saying I can't make them. Turns out, her secret was in the spices, she'd run the oven for hours dehydrating a large variety of vegetables and leaves just to give offer me different seasonings. She was a treasure, a treasure I miss dearly.
Sliced a perfectly thin piece of fingertip off. Had to play guitar at a party two days out, so I super glued it back on. It came off while playing and bled a bit. I told folks it was just my powerful playing. Ha ha. Had to stop, it was killing the mood.
Finding a broken bottle and chewing on the shattered fragments is a far more low calorie and cost effective method to achieve this, and they taste just about the same once the blood starts flowing freely in your mouth.
@@dad7335 I prefer to grab a frag grenade and light it up in my mouth, sadly it’s not good for small mouth people but for me who has a giant mouth; it’s perfect. The robust explosive flavor is a treat for the tastebuds, and it has booming aftertaste as a bonus!
Seriously, do not mess around with mandolines. Taking a trip to urgent care on Christmas morning was more than enough to convince me to buy a cut resistant glove to always use with it
I sliced off the tip of my finger about 25 years ago, still use them, you live, you learn. In this case you will only cut off 2mm which doesn't warranty a trip to the er.
Ethan, two suggestions for your seasoning application. Place your seasoning in a shaker of some type and dust it on. The other option, place your cooked chips and seasoning in a paper bag and close the top and shake it around. I use the paper bag method as it absorbs more of the cooking oil!
Omg why did I not discover this channel much earlier? Your channel and videos are gold, man! I love they way you do split test on your food to really find out the most optimum combinations and such, very scientific approach! I have subscribed immediately!
I've learned more about food science than actual food science classes in my college. keep up the good work and don't be surprised if i cite your videos in my future presentations 😂
So I did that recipe but with red potatoes, since the starch content was less than the potatoes you used. I applied a light coating of corn starch(inspired by your sweet potato starch slurry) which both dried up and very likely helped, they're very crunchy and good!
Regading the April Fools: Guys, be EXTRA careful with those suckers. If you get to the end of the potato (or whatever you're slicing), get something in between you and whatever it is that you're slicing.
Re: potato varieties: in the UK, Walkers (famously) buy up the entire annual stock of Marris Peers for theirs. Got a bag of those (the potatoes) in a veg box once, they made amazing roasties, so I can see why they'd be good for this. Failing that, the Marris Piper is the chipper (french fry potato) of choice, so would presumably also be good here. Might have to grow your own in the States, of course.
Kettle chips are waaay expensive in India...So I had to have it. I was surprised to see that discounting seasonings, they were basically the same as the dirt cheap no brand chips we get in Hot chips shops all over India. Hot chips shops are great, they kettle fry a lot of stuff. If you wanna take a page from them, try kettle frying plantain (ripe or unripe) and casava (or tapioca...I'm not sure...In my native tongue, its called kezhange which kinda translates to tuber. Potatoes are called urula kezhange which means round tubers and sweet potatoes are called madhura kezhange which means sweet tuber). When it comes to kettle frying, I prefer these to potatoes.
Add the salt while powdering the veg, it acts as an abrasive, making it way easier to grind Same as pureeing fresh garlic - if you've used exfoliant scrubs, you know the general idea
Bro! I have that cheese powder. I use it when I make grits because I like the texture better. It's the one time I don't want a cheese pull. Try it! Little cajun seasoning blend and maybe shrimp if you're into that. It's totally worth just trying once!
WOW! I feel like I missed a chapter! Just realizing you hit over 500k subscribers! Congratulation! I remember when it was still under 100k! So happy for you, you deserve it! 😍👍🎉🎉
I looked this up while eating Jalapeno kettle chips lol. If I were to make my own, I would purposefully make them a tad on the browner side because I dig for the brown chips. I just love the toasty flavor!
Have you compared them to "toss with oil and bake in oven"? Mine are really good that way. Also, salt and vinegar is best seasoning, a spray bottle is your friend for applying both at once :)
Lays uses Kennebec potatoes. In-N-Out uses them for their fries as well. which is why if you ever eat at one of the In-N-Out food trucks they serve Lays potato chips to keep the experience similar.
it also destroys the structural integrity of the potato chip Kenji does it for potato wedges and chunks IIRC which are much more stable and aren't being moved around much, potato chips like these are the opposite
In the UK, a chip (French fry) pan is an old school staple so we were taught to eyeball it. I’ve noticed that our “crisps” are way darker than what you showed and I think it’s because what we do is...Slice as you did, no wash or soak. Start your “chip pan” full of oil on the gas, after 5 mins throw in a “tester” and when bubbles flow up from every side, throw in your full batch and leave until brown, our batches are usually large when it comes to frying potatoes so the way our crisps turn out browner could be a total accident rather than a technique. Interesting.
Canadian here, dill pickle chips are a pretty big thing here, and I absolutely love miss Vickie's spicy dill pickle kettle chips, it sounds really weird, but if you ever come to Canada, definitely try them.
The jalapeno kettle-cooked chips are my favorite too but Lay's salt and black pepper flavor is a close second for me. You should try it if you haven't.
@@pwildr2603 as long as you hold the knife(and whatever you're cooking properly), knife against knuckles and fingers behind knuckles, you should never be able to cut yourself on a knife ^^
I'm a recent stay at home mom and barely have the skills for home making. Cleaning up generally, cooking, and cleaning up after cooking are just a few of my weaknesses. This is the first video I've watched from this guy. The cleaning up at the end (putting away the oil in the jar and wiping it) is a good reminder for me to clean up.. I say clean up a lot here. Clean up clean up clean up. Oh baby, why you make so much mess... Now I have to clean up again... I'm so tired...
@@NobleRaider2747 i was going off of mustard going well with pork since chips in lard would probably have a porky taste to them, and yeah the combinations are endless
Just a fun thing to note about constantly stirring to avoid sticking, in a potato chips video from the CZcams channel My Name is Andong he mentions that sticking is not a huge problem when frying large amounts of sliced potatoes because the evaporation of the water acts as a sort of natural separator while the potato dehydrates and crisps. In my experience, I found that to be true.
I'm so envious you get to see chips where the ingredients say "garlic powder" "chilli powder" etc, I leave in México and all we get is "(brand name) flavor mix" and then all allergen warnings labeled
I am all for making stuff at home, but using an oven for 6 hours to make just a little bit of jalapeno seasoning is kinda wasteful of energy. I'd much rather just buy the powders from the store and mix them up. Unless you make enough powder to last a year in that 6 hour oven time frame, it just isn't worth it for me.
I fry hand cooked chips at work. I won't name the firm here but it's well known. Big batches of spuds go through a slicer head then the slices drop straight into open boiling fryers full of sunflower oil. 6-7 minutes later they get drained of surplus oil then sent along a conveyor to be seasoned and bagged up.
XD I didn’t even flinch when he joked about the mandolin, 12 stitches in my finger from a deli slicer while I was cleaning it, so I was just like lol could’ve been worse!!!!
This is a 15 minute recipe...Start by roasting jalapeños with garlic for 6hrs....April fools? Good video tho, thanks! I’m going to make these right now!
Where i live, its common to find local snackeries that make fresh potato chips every day. Which are essentially kettle chips. While we do have like the prepackaged chips like lays, its way more common to have local fresh chips as a side for lunch or dinner
My question is, if kettle chips are just dehydrated potatoes could you use an oven or a dehydrator instead of deep frying in oil to save calories? And how much would it affect the crunchiness or structural integrity of the chip?
Onions are tough to dehydrate because of the water and sugar content. The onions they use to make commercial onion powder are hard as baseballs and WAY more oniony than anything you'll find in the store. Just a fun fact from the food industry.
🙏
for sure, it's easiest to just go with commercial onion powder, or if you want to make it yourself just get dry minced onion and grind that up
@@videogame1291 It's probably not that bad if you already own a real food dehydrator.
thank you Andrew B
Yeah, they visibly went really black and it's sorta unhealthy. There's got to be a better way.
"You can have a batch of these on the table in 15 minutes...."
Cut to 6 hours later waiting for the seasoning to dehydrate...
Another super interesting video! Thanks!
that is completely optional and you can make a large amount of it days beforehand.
7:24 "just as good if not better" I'm like bitch, if those aren't the best chips ever after 6 hours i'm gonna set whole building on fire.
@@clorox1676 just leave the oven on and it will do the job for you
@@HugeBigJohnson does It work like a time machine too? Im nota waiting six hours for chips bro
@@clorox1676 ok then don’t dehydrate the vegetables lol
I'm glad you touched on the variety aspect of why they are so different from each other! I haven't found a youtuber to bring that up yet. Frito spends millions on potato breeding to make extremely low sugar, low water content varieties, where most kettle chips are made out of russets that are standard in the industry. I used to work with chipping varieties but currently work in Potato Variety Development in the frenchfry world so I always geek out on potato cooking videos.
Agreed it is quite interesting! I'd love to actually try the potatoes Frito uses to see how much different they are than the russets.
@@EthanChlebowski If I didn't live in northern Maine I'd ship you some. But uh potatoes wont do to well being shipped in a box across the US. Keep up the great videos, every recipe I've tried has been absolutely delicious!
@@ccat9354 They are! some are held for up to 12 months. But they are held at certain temperatures and humidity and if those conditions aren't just right it can cause the potato to turn starch into sugar and in turn burning when fried. I was just worried about temperature swings from one coast to the other. Potatoes for processing (ie. chips and fries) are fickle taters.
thats cool, so do you do beep boop genetic modification wizardry to try and make the perfect potato? do you feel proud seeing your work being used?
@@justinwilcox2936 my god your potato knowledge is fascinating! I love potatoes!😍
This brings back childhood memories. My grandmother used to make me these home made chips every weekend when I visited. We would sit there and watch cartoons or knit together in the afternoon while munching on them crispy chips. I never knew how she actually made it and I kept asking my mother to make them for me but she refused most of the time. The few times she actually did make them they were nowhere as good as my grandmothers.
Fast forward several years, and teenager me decided to make them for myself. I asked my dear grandmother for the recipe and she laughed it off saying I can't make them.
Turns out, her secret was in the spices, she'd run the oven for hours dehydrating a large variety of vegetables and leaves just to give offer me different seasonings.
She was a treasure, a treasure I miss dearly.
this is so sweet and wholesome, rest in peace potato chip master granma
Since it's April fool's day, I was expecting Ethan to just go "No" and end the video. The internet has given me trust issues...
Aw missed opportunity. Could have uploaded the actual video tomorrow instead.
2:08 sure fooled me
You can't joke around about potato chips, OK?
That’s actually a good thing. Not so much irl.
I was expecting him to use a guillotine instead of a mandolin.
That mandoline accident joke made me experience war flashbacks of hurting myself with mine. Well played, sir
Captain Corelli over here.
Same, I have a big scar on my finger from messing up with one as a teenager.
DrunkCanadianGamer got a decent scar on my thumbs from poor form, myself
Yeah, never ever get sloppy or frustrated while using it. Cuts through finger tips faster than you can scream.
Sliced a perfectly thin piece of fingertip off. Had to play guitar at a party two days out, so I super glued it back on.
It came off while playing and bled a bit. I told folks it was just my powerful playing. Ha ha. Had to stop, it was killing the mood.
Whenever I decide that I want to have cuts on the roof of my mouth, I buy kettle chips.
Finding a broken bottle and chewing on the shattered fragments is a far more low calorie and cost effective method to achieve this, and they taste just about the same once the blood starts flowing freely in your mouth.
@@Zavitor I will admit glass bottle fragments is way better than kettle chips
@@dad7335 I prefer to grab a frag grenade and light it up in my mouth, sadly it’s not good for small mouth people but for me who has a giant mouth; it’s perfect. The robust explosive flavor is a treat for the tastebuds, and it has booming aftertaste as a bonus!
More like doritos
@@CageyTroller Doritos are more like biting into cheap pottery.
Seriously, do not mess around with mandolines. Taking a trip to urgent care on Christmas morning was more than enough to convince me to buy a cut resistant glove to always use with it
Yeah I hear you. When we went into lockdown we made few changes to avoid any risks needing hospital, and packing the mandolin away wad step 1 XD
I sliced off the tip of my finger about 25 years ago, still use them, you live, you learn. In this case you will only cut off 2mm which doesn't warranty a trip to the er.
as someone that is looking to buy their first mandoline, i will buy a cut resistant glove thanks to your told story.
@@Raii_Chu please do, cut off a big enough chunk of my thumb that i had to get it cauterized. Thumb is still flat to to this day :P
@@Raii_Chu oooor you could use the tool that comes with it
Ethan, two suggestions for your seasoning application. Place your seasoning in a shaker of some type and dust it on. The other option, place your cooked chips and seasoning in a paper bag and close the top and shake it around. I use the paper bag method as it absorbs more of the cooking oil!
Came to be april fooled, but when I heard the crunch in the beginning I was mesmerized.
Kettle chips has more “taste” in it. I also feel sophisticated while eating them so that’s a plus
My absolute favourite cooking channel at this point, keep up the great work c:
I LOVE kettle chips! I've eaten them ever since I was in high school. There's no going back to regular chips for me.
Omg why did I not discover this channel much earlier? Your channel and videos are gold, man! I love they way you do split test on your food to really find out the most optimum combinations and such, very scientific approach! I have subscribed immediately!
I've learned more about food science than actual food science classes in my college. keep up the good work and don't be surprised if i cite your videos in my future presentations 😂
So I did that recipe but with red potatoes, since the starch content was less than the potatoes you used. I applied a light coating of corn starch(inspired by your sweet potato starch slurry) which both dried up and very likely helped, they're very crunchy and good!
Regading the April Fools: Guys, be EXTRA careful with those suckers. If you get to the end of the potato (or whatever you're slicing), get something in between you and whatever it is that you're slicing.
know a guy who cut off 3 of his finger cups... but hey, now he at least cant be ID'd with those! lol
Re: potato varieties: in the UK, Walkers (famously) buy up the entire annual stock of Marris Peers for theirs. Got a bag of those (the potatoes) in a veg box once, they made amazing roasties, so I can see why they'd be good for this. Failing that, the Marris Piper is the chipper (french fry potato) of choice, so would presumably also be good here. Might have to grow your own in the States, of course.
Can you please add a search bar to your website? I have a really hard time finding your old recipes sometimes. Thank you!
When I make "fried chips" at home, I usually cut them a little thick, so they're crispy on the outside, and potato goodness on the inside.
Expectations: "You can have potato chips ready in 15 minutes"
Reality: "This took about 6 hours for me"
Kettle chips are waaay expensive in India...So I had to have it. I was surprised to see that discounting seasonings, they were basically the same as the dirt cheap no brand chips we get in Hot chips shops all over India. Hot chips shops are great, they kettle fry a lot of stuff. If you wanna take a page from them, try kettle frying plantain (ripe or unripe) and casava (or tapioca...I'm not sure...In my native tongue, its called kezhange which kinda translates to tuber. Potatoes are called urula kezhange which means round tubers and sweet potatoes are called madhura kezhange which means sweet tuber). When it comes to kettle frying, I prefer these to potatoes.
Add the salt while powdering the veg, it acts as an abrasive, making it way easier to grind
Same as pureeing fresh garlic - if you've used exfoliant scrubs, you know the general idea
Ingredient report:
Chips were seen at 0:00 - 0:16, 0:20 - 0:32, 1:01 - 1:45, 2:32 - 2:55, 3:10 - 3:42, 5:04 - 5:38, 7:07 - 7:37.
Oil was seen at 0:32 - 0:38, 0:52 - 1:01, 1:40 - 1:45, 3:42 - 3:57, 4:09 - 5:38, 7:07 - 7:25, 7:31 - 7:46.
This has been your ingredient report. Happy April fools.
Where's the pickled onions
@@HH-le1vi It's April fools xD
Bro! I have that cheese powder. I use it when I make grits because I like the texture better. It's the one time I don't want a cheese pull. Try it! Little cajun seasoning blend and maybe shrimp if you're into that. It's totally worth just trying once!
Yes it’s definitely worth it. Let’s goooo
DaBaby?
Is that a DaBaby Reference ⁉️😳
No clue who that is.
@@halaldigest Yeah Yeah !! Hah ?!?
I've never in my life had a kettle chip that didn't try to break my jaw whenever I bit into it
WOW! I feel like I missed a chapter! Just realizing you hit over 500k subscribers! Congratulation! I remember when it was still under 100k! So happy for you, you deserve it! 😍👍🎉🎉
Me: Needs to study for exams.
Me: Ah yes, chips, very fascinating, must study this as well.
I looked this up while eating Jalapeno kettle chips lol.
If I were to make my own, I would purposefully make them a tad on the browner side because I dig for the brown chips. I just love the toasty flavor!
Have you compared them to "toss with oil and bake in oven"? Mine are really good that way.
Also, salt and vinegar is best seasoning, a spray bottle is your friend for applying both at once :)
Or buy vinegar powder. Better yet, make it yourself 🙂
Lays uses Kennebec potatoes. In-N-Out uses them for their fries as well. which is why if you ever eat at one of the In-N-Out food trucks they serve Lays potato chips to keep the experience similar.
What if you boil it with baking soda / sodium bicarbonate? According to Kenji's Food Lab, it increases the surface area. More potencial crunchiness.
it also destroys the structural integrity of the potato chip
Kenji does it for potato wedges and chunks IIRC which are much more stable and aren't being moved around much, potato chips like these are the opposite
@@Delo997 haven't thought of it, thanks!
I genuinely appreciate you doing this. I watched the whole thing while eating kettle chips and I feel I didn't waste my life at all.
cant get enough of dill pickle flavored ones 🤤
I got this recommended for a couple of days now and finally clicked on it... i dont regret it
I'm a huge Kettle fan, but I just want to say you've got an absolutely magnificent moustache. Good stuff mate
Try get your hands on Red Rock Deli chips we have them in Australia and they are honestly the greatest chips to ever exist.
In the UK, a chip (French fry) pan is an old school staple so we were taught to eyeball it.
I’ve noticed that our “crisps” are way darker than what you showed and I think it’s because what we do is...Slice as you did, no wash or soak. Start your “chip pan” full of oil on the gas, after 5 mins throw in a “tester” and when bubbles flow up from every side, throw in your full batch and leave until brown, our batches are usually large when it comes to frying potatoes so the way our crisps turn out browner could be a total accident rather than a technique. Interesting.
2:08 bruh my heart almost fell out my mouth I was waiting to see the pouring blood
Are you blind his fingers weren’t anywhere close to the board
@@joebo693 Be nice
Canadian here, dill pickle chips are a pretty big thing here, and I absolutely love miss Vickie's spicy dill pickle kettle chips, it sounds really weird, but if you ever come to Canada, definitely try them.
The fold-over kettle cooked chips are the best.
The jalapeno kettle-cooked chips are my favorite too but Lay's salt and black pepper flavor is a close second for me. You should try it if you haven't.
He: *fakes cut himself with the mandolin*
Me: *re-experiences every trauma I had with sharp knifes*
I’m always super paranoid when I use knives. I haven’t ever cut myself and I never plan to.
@@pwildr2603 as long as you hold the knife(and whatever you're cooking properly), knife against knuckles and fingers behind knuckles, you should never be able to cut yourself on a knife ^^
I took off a good part of my index finger tip and a piece of nail on a mandolin. It all regrew.
I'm a recent stay at home mom and barely have the skills for home making. Cleaning up generally, cooking, and cleaning up after cooking are just a few of my weaknesses. This is the first video I've watched from this guy. The cleaning up at the end (putting away the oil in the jar and wiping it) is a good reminder for me to clean up.. I say clean up a lot here. Clean up clean up clean up. Oh baby, why you make so much mess... Now I have to clean up again... I'm so tired...
Ethan's gonna close down all fast food and packaged food chains by teaching us to make everything at home from scratch. 😁
Nah. Most people are too busy = unmotivated.
I have a feeling that doing them in lard would make them even better, and season with some form of mustard, there are a lot of possibilities here
or beef tallow or duck fat
Not a fan of mustard flavored chips, so perhaps a spicy BBQ flavor would work? Or a buffalo wing with ranch flavor?
@@NobleRaider2747 i was going off of mustard going well with pork since chips in lard would probably have a porky taste to them, and yeah the combinations are endless
Asmr video and also you know how to make chips by the end? Perfect.
"... specifically the jalapeño flavored ones"
and subbed.
my mom and I like to make thick-cut sea salted kettle chips, and we like to use both deep frying and air frying methods
They are good until it cuts up your mouth like a razer blade
i never thought somebody could chew so professionally
“I like many of you”
- first five words of the description
Jalapeño Kettle Chips? I knew Ethan was a man of culture and refined taste.
literally scared me with the april fools joke lol 😭
no matter what way you fried them kettle or not, fresh fried potato chips are the best ! I tried them in a 5 star restaurant
i felt so bad for two seconds and then all of the sorrow turned to hatred just as fast
I did lose the tip of my thumb to a mandoline yesterday and this is for youtube the best time to show me this xD
I’m still baffled how you don’t have a Million views and subscribers
He's getting there.
Just a fun thing to note about constantly stirring to avoid sticking, in a potato chips video from the CZcams channel My Name is Andong he mentions that sticking is not a huge problem when frying large amounts of sliced potatoes because the evaporation of the water acts as a sort of natural separator while the potato dehydrates and crisps. In my experience, I found that to be true.
The real April fools joke of this video is that it took him 6 hours to dry some jalapeños
Oooft
kettle crisps sweet chillie are AMAZING
6:39 Bless you!
they don’t sell jalapeno flavored kettle chips here in italy. but we have the balsamic vinegar ones at least
Hello Ethan :) how many times do you reuse the oil?
Thank you for sharing such a delight :)
I got the info from the video about the deep frying :3
I'm so envious you get to see chips where the ingredients say "garlic powder" "chilli powder" etc, I leave in México and all we get is "(brand name) flavor mix" and then all allergen warnings labeled
Hey, I'm early, nice to meet you
Hey hey!
@@EthanChlebowski NGL, my mom just made these chips
Weird name
@@lolcat better than yours, lol
I like this guy, straight to it no bs
"I hate that when I want crisps, I get chips. When I want fish and chips, they come with fries."
I agree so much
like jalapeno or sea salt kettle chips are SO GOOD
The second he said "April fools" I realized how early I am
For salt and vinegar chips, you can also soak your cut pieces in a water vinegar mixture beforehand if you don't want to add powders.
6:46
Ethan: **Puts Msg**
Uncle Roger: My man
the king of flavour
I go Lays 50% less salt in the light blue bag. They are so good.
I never use mandolins just cause of the exact same reason, that gave me war flashbacks please 😭
You are so great dude. Highest quality. Glad to have been here since your TikTok shift!
Real dudes know this recipe was posted on the website before here 😁
That jalapeno seasoning looks bomb. I will try this out!
I am all for making stuff at home, but using an oven for 6 hours to make just a little bit of jalapeno seasoning is kinda wasteful of energy. I'd much rather just buy the powders from the store and mix them up. Unless you make enough powder to last a year in that 6 hour oven time frame, it just isn't worth it for me.
just as fries, chip can also be boiled first to reduce sugar content and thus crispier
Who's eating kettle chips while watching this
Loving the growth of this channel
Why in god’s good heaven are this chips called "kettle fried", kettle as in the thing I’ve just used to brew tea
Cool chips though
that yeast in the store-bought jalapeno seasoning makes a big difference in adding to the umami flavor!
uncle Roger: msg? Da best chips in da human history ever.
I fry hand cooked chips at work. I won't name the firm here but it's well known. Big batches of spuds go through a slicer head then the slices drop straight into open boiling fryers full of sunflower oil. 6-7 minutes later they get drained of surplus oil then sent along a conveyor to be seasoned and bagged up.
Before I watch, I'm gonna guess no. But by all means try to convince me lmao.
XD I didn’t even flinch when he joked about the mandolin, 12 stitches in my finger from a deli slicer while I was cleaning it, so I was just like lol could’ve been worse!!!!
Whether the chips take a mere 15 minutes to prepare is irrelevant lmao, you still need to whip up a pot of hot oil (as well as clean it up).
Broooo well done, this is the video / channel I didnt know i needed to find, but found it, and know that I need it now.
This is a 15 minute recipe...Start by roasting jalapeños with garlic for 6hrs....April fools? Good video tho, thanks! I’m going to make these right now!
Made them quickly one regular potato one sweet potato😃. They were awesome. I am just coming out of my potato coma.
I love how scientifically approach the whole process. You've made me want to learn cell biology.
Where i live, its common to find local snackeries that make fresh potato chips every day. Which are essentially kettle chips. While we do have like the prepackaged chips like lays, its way more common to have local fresh chips as a side for lunch or dinner
My question is, if kettle chips are just dehydrated potatoes could you use an oven or a dehydrator instead of deep frying in oil to save calories? And how much would it affect the crunchiness or structural integrity of the chip?
I never heard of kettle chips but now I wanna make some.
Such a well made video! Thank you for this
This turned out to be way more tempting than I expected.
Will try. How do you save the oil?
I didn't expect to be learning how to MAKE them lol
watching this while eating kettle salt and vinegar. I don't know how this came on my feed but hi I love it.
Very insightful video, Ethan. I just tried some kettle chips and they are way better than regular chips.