Homemade Kettle Potato Chips

Even the tastiest packaged gourmet chips can’t hold a candle to homemade kettle potato chips warm from the fryer. The Le Creuset Dutch Oven takes all the guesswork out of deep frying; made from enameled cast iron, it expertly distributes and retains heat for even cooking, so that every chip is as beautifully golden as the next. It’s also the lightest weight cast iron by quart on the market, so it’s easy to handle and maneuver (carefully, of course!).

4 large Russet Potatoes, unpeeled

2 quarts peanut oil

Sea salt, to taste

Wash potatoes and pat dry with clean kitchen towel. Using a mandoline or food processor, slice potatoes very thinly. Place slices immediately into cold water and soak for 30 minutes.

Heat peanut oil in a large Le Creuset Dutch Oven over medium heat to 375°F. While oil is heating, dry potato slices well with paper towels, dividing into 2 or more batches.

When oil is ready, carefully add potatoes one batch at a time, separating slices as much as possible. Cook, stirring constantly with wooden spoon, until bubbling subsides and slices begin to stiffen, 2 to 4 minutes. Continue cooking about 5 minutes longer, stirring frequently, until slices are rigid at edges. Continue to stir and flip potatoes with slotted spoon or skimmer until crisp and lightly browned. Carefully remove chips from oil and transfer to paper towel-lined rack. Season chips with salt to taste. Serve warm or store in a resealable bag at room temperature for up to 5 days.