Organic Kettle-Cooked Avocado Oil Potato Chips with Sea Salt & Cracked Pepper

Name: Organic Kettle-Cooked Avocado Oil Potato Chips with Sea Salt & Cracked Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes approximately 45 servings
Cuisine: American
Ingredients: 1360g (about 3 lbs) - yields ~1260g finished chips Organic Russet potatoes; 500ml (about 2 cups) for frying Organic avocado oil; 30g (about 3 tablespoons) Organic rice flour; 8g (about 2 teaspoons) Organic cane sugar; 12g (about 2 tablespoons) Fine sea salt; 6g (about 1 tablespoon) freshly cracked Organic black pepper; 4g (about 1 teaspoon) Organic garlic powder; 3g (about 3/4 teaspoon) Organic onion powder; 4g (about 1 teaspoon) Nutritional yeast

This Boulder Canyon chip already uses clean avocado oil instead of problematic seed oils, making it one of the better commercial options. However, it contains yeast extract (a source of hidden MSG) and undefined 'spice extract' which we'll replace with pure organic seasonings. DIY allows complete control over ingredients and salt levels.

Based on: Avocado Oil Canyon Cut Kettle Cooked Potato Chips Sea Salt & Cracked Pepper · Makes approximately 45 servings · Serving: 14 chips (28g)

Why This Recipe is Seed Oil Free

Commercial Avocado Oil Canyon Cut Kettle Cooked Potato Chips Sea Salt & Cracked Pepper from Inventure Foods Inc., Boulder Canyon Authentic Foods often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.

The original Avocado Oil Canyon Cut Kettle Cooked Potato Chips Sea Salt & Cracked Pepper may also contain artificial dyes. Check it on DyeFreeCheck to find out.

Ingredients

Organic Russet potatoes

1360g (about 3 lbs) - yields ~1260g finished chips · Simple Truth Organic Russet Potatoes

Primary base ingredient - russets provide the best texture for kettle-cooking and chip crispiness

Organic avocado oil

500ml (about 2 cups) for frying · Chosen Foods 100% Pure Avocado Oil

High-heat stable cooking oil that adds subtle buttery flavor and healthy monounsaturated fats

Organic rice flour

30g (about 3 tablespoons) · Anthony's Organic White Rice Flour

Light dusting that enhances crispiness and helps seasonings adhere to chips

Organic cane sugar

8g (about 2 teaspoons) · Wholesome Organic Fair Trade Cane Sugar

Balances salt and pepper, enhances browning during kettle-cooking process

Fine sea salt

12g (about 2 tablespoons) · Redmond Real Sea Salt Fine

Primary seasoning that enhances potato flavor and provides mineral content

Organic black pepper

6g (about 1 tablespoon) freshly cracked · Simply Organic Black Peppercorns

Provides signature spicy heat and aromatic compounds when freshly cracked

Organic garlic powder

4g (about 1 teaspoon) · Simply Organic Garlic Powder

Adds savory umami depth without the moisture of fresh garlic

Organic onion powder

3g (about 3/4 teaspoon) · Simply Organic Onion Powder

Complements garlic with sweet-savory notes and enhances overall flavor complexity

Nutritional yeast

4g (about 1 teaspoon) · Bragg Premium Nutritional Yeast Seasoning

Clean substitute for yeast extract, provides natural umami and B-vitamins without hidden MSG

Instructions

Step 1. Wash and scrub 1360g organic potatoes thoroughly, leaving skins on. Using a mandoline slicer or very sharp knife, slice potatoes into 2-3mm thick rounds - consistency is crucial for even cooking. Immediately place slices in cold water to prevent browning and remove excess starch. Soak for 30 minutes, swirling occasionally.

Step 2. Meanwhile, prepare the seasoning blend. In a small bowl, combine 12g sea salt, 6g freshly cracked black pepper (crack whole peppercorns just before use for maximum flavor), 4g organic garlic powder, 3g organic onion powder, 4g nutritional yeast, and 8g organic cane sugar. Whisk thoroughly to eliminate any clumps. The sugar will help with browning and balance the salt.

Step 3. Drain potato slices and pat completely dry with clean kitchen towels - any moisture will cause dangerous oil spattering. Lightly dust slices with 30g rice flour using a fine mesh sieve, tossing gently to coat evenly. The rice flour creates extra crispiness and helps seasonings stick.

Step 4. Heat 500ml avocado oil in a heavy-bottomed pot or wok to 325°F (163°C) - use a thermometer for accuracy. Avocado oil's high smoke point (520°F) makes it perfect for kettle-cooking. Fry potatoes in small batches of 8-10 slices to avoid overcrowding, which drops oil temperature and creates soggy chips.

Step 5. Kettle-cook each batch for 4-6 minutes until golden brown with slight caramelization around edges - they should sound crispy when lifted. Remove with slotted spoon and immediately transfer to paper towel-lined baking sheet. While chips are still hot and oil-kissed, sprinkle generously with seasoning blend, tossing gently to coat all surfaces.

Step 6. Allow chips to cool completely on wire racks for 10-15 minutes before taste-testing - they continue crisping as they cool. Store in airtight containers with tight-fitting lids for up to 1 week at room temperature. For maximum crispiness, add a food-safe silica packet to absorb any residual moisture. Serve immediately for best texture and flavor.

Storage

Store in airtight containers at room temperature for up to 1 week. For longer storage, freeze in sealed bags for up to 2 months. Re-crisp in 300°F oven for 3-4 minutes if needed.

Cost Comparison

Cost per serving (homemade)$0.25

Cost per serving (store-bought)$0.40

Savings38%

Initial investment in spices and oil is higher, but subsequent batches cost only $5.00 since spices last many batches. Bulk buying organic ingredients provides significant long-term savings and eliminates exposure to yeast extract and undefined additives.