Cape Cod chips contain inflammatory seed oils (canola, safflower, sunflower) that promote inflammation and oxidative stress. This DIY version uses avocado oil - a stable, nutrient-dense fat with a high smoke point perfect for kettle frying. You'll get the same crispy texture and satisfying crunch while avoiding processed oils.
Based on: Cape Cod Kettle Cooked Potato Chips
· Makes approximately 45-50 servings
· Serving: 19 chips (28g)
Why This Recipe is Seed Oil Free
Commercial Cape Cod Kettle Cooked Potato Chips from Cape Cod 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 Cape Cod Kettle Cooked Potato Chips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Yukon Gold potatoes
1.36kg (3 lbs) · Organic Valley or local organic farm
Primary base providing carbohydrates, fiber, and natural potato flavor with thin, crispy texture when kettle fried
Cold-pressed avocado oil
1 liter (33.8 fl oz) · Primal Kitchen Avocado Oil or Chosen Foods 100% Pure Avocado Oil
High smoke point (520°F) healthy fat for deep frying that creates crispy texture without oxidizing or producing harmful compounds
Unrefined sea salt
45g (3 tablespoons) · Redmond Real Salt or Celtic Sea Salt
Natural mineral-rich salt that enhances flavor and provides electrolytes without anti-caking agents or processing chemicals
Instructions
Step 1. Wash 1.36kg (3 lbs) organic potatoes thoroughly under cold running water, scrubbing with a vegetable brush to remove all dirt. Do not peel - the skin adds nutrients and authentic texture. Pat completely dry with clean towels since any moisture will cause dangerous oil splattering.
Step 2. Using a mandoline slicer or very sharp knife, cut potatoes into uniform 1-2mm thick slices (about 1/16 inch). Consistency is crucial - thicker slices won't crisp properly while thinner ones will burn. Immediately place sliced potatoes in a large bowl of cold water to prevent oxidation and remove excess starch.
Step 3. Soak potato slices for 30-45 minutes in cold water, stirring occasionally. This removes surface starch that would otherwise create soggy chips. Drain thoroughly and pat each slice completely dry with clean towels - this step cannot be rushed as wet potatoes will cause violent oil bubbling.
Step 4. Heat 1 liter avocado oil in a heavy-bottomed pot or deep fryer to exactly 350°F (175°C). Use a candy thermometer for accuracy - temperature control is critical for kettle cooking. Oil that's too hot burns the outside before cooking the inside; too cool creates greasy, limp chips.
Step 5. Working in small batches (about 1 cup of potato slices at a time), carefully lower potatoes into hot oil using a slotted spoon. They will bubble vigorously at first. Fry for 3-4 minutes until golden brown and crispy, stirring occasionally with a slotted spoon to prevent sticking. Listen for the bubbling to subside - that indicates moisture has evaporated.
Step 6. Remove chips immediately when golden brown and drain on a wire rack placed over paper towels. While still hot, sprinkle evenly with fine sea salt (about 1/4 teaspoon per batch). Taste and adjust salt as needed - chips should be well-seasoned but not oversalted.
Step 7. Allow chips to cool completely before storing - they will continue crisping as they cool. Store in airtight glass containers or sealed bags with parchment paper to maintain crispness. Properly made chips should stay crispy for 5-7 days at room temperature.
Storage
Store in airtight containers at room temperature for up to 1 week. Do not refrigerate as this will make chips stale. If chips lose crispness, spread on baking sheet and warm in 300°F oven for 3-5 minutes.
Cost Comparison
Cost per serving (homemade)$0.17
Cost per serving (store-bought)$0.45
Savings62%
Higher upfront cost due to premium avocado oil, but cost per serving is significantly lower. The avocado oil can be strained and reused 2-3 times, further reducing costs while providing superior nutrition.