Kettle Brand chips contain inflammatory seed oils (canola, sunflower, and safflower oil) that promote inflammation and oxidative stress. This DIY version replaces them with avocado oil, which has a high smoke point and provides healthy monounsaturated fats instead of processed polyunsaturated oils. The homemade version also uses certified organic potatoes and mineral-rich sea salt.
Based on: Potato Chips
· Makes approximately 35 servings
· Serving: 13 chips (28g)
Why This Recipe is Seed Oil Free
Commercial Potato Chips from Kettle Brand 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 Potato Chips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic potatoes
5 kg (11 lbs) · Organic Russet or Yukon Gold potatoes from local organic grocery
Primary ingredient that provides the potato base and natural potato flavor
High smoke point (520°F) frying oil that replaces inflammatory seed oils with heart-healthy monounsaturated fats
Sea salt
45g (3 tablespoons) · Redmond Real Salt Fine Sea Salt
Provides mineral-rich seasoning without anti-caking agents found in table salt
Instructions
Step 1. Wash and scrub 5 kg organic potatoes thoroughly but do not peel - the skin adds fiber and nutrients. Using a mandoline slicer or very sharp knife, slice potatoes into uniform rounds approximately 1.5-2mm thick (about 1/16 inch). Consistency is crucial for even cooking - thicker chips will be soggy inside while thinner ones burn.
Step 2. Place sliced potatoes in a large bowl and cover completely with cold water. Add 2 tablespoons of sea salt to the water and soak for 30-60 minutes. This removes excess starch (preventing gummy texture) and pre-seasons the potatoes. Drain thoroughly and pat completely dry with clean kitchen towels - any remaining moisture will cause dangerous oil splattering.
Step 3. Heat 2 liters of avocado oil in a heavy-bottomed pot or deep fryer to exactly 350°F (175°C). Use a reliable thermometer - too low and chips absorb oil becoming greasy, too high and they burn before cooking through. The oil should be at least 3 inches deep to allow chips to float freely.
Step 4. Working in small batches of about 200g potato slices at a time (overcrowding drops oil temperature), carefully lower chips into hot oil using a slotted spoon. Fry for 3-4 minutes until golden brown and crispy, stirring gently once halfway through to prevent sticking. Listen for the sizzling to quiet down - this indicates moisture has evaporated.
Step 5. Remove chips with slotted spoon and immediately transfer to paper towels or wire rack to drain excess oil. While still hot, sprinkle evenly with remaining sea salt (about 1g per batch). The salt adheres better to warm chips. Allow each batch to cool and crisp up for 2-3 minutes before transferring to storage containers.
Step 6. Store completely cooled chips in airtight containers or resealable bags with as much air removed as possible. Without preservatives, these chips stay fresh for 7-10 days at room temperature. For longer storage, freeze in portions for up to 3 months. Do not refrigerate as this makes them soggy.
Storage
Store in airtight containers at room temperature for 7-10 days. Freeze in portions for up to 3 months. Avoid refrigeration which causes sogginess.
Cost Comparison
Cost per serving (homemade)$0.36
Cost per serving (store-bought)$0.85
Savings58%
Higher upfront cost due to quality avocado oil, but significant per-serving savings. The avocado oil can be strained and reused 2-3 times, further reducing costs.