Sometimes when I’m having a bad day, I feel like I need to bake something. Other times, when I’m having a REALLY bad day, I feel like I need to pullout the big guns and deep fry something. Yesterday was one of those days. Believe me, if you were in month 8 of the deeply frustrating process of obtaining visas to move to Italy and every day seemed to bring backward progress, you’d need to deep fry something too. That’s where Garlic Parmesan Kettle Chips came in. I may or may not have had them for lunch. Don’t judge.
Kettle chips are easy to make. The trickiest part is slicing the potatoes perfectly thin and even. This can be done really easily with a mandolin slicer if you have one. I do not. I sliced mine with a knife, and they turned out fine. The slicing just took a little bit longer since I wanted them to each be the same thickness so they would cook in the same amount of time.
By infusing the oil with fresh garlic before frying, the kettle chips have the flavor of garlic without having to use garlic powder or garlic salt. Sprinkling with salt, pepper, and grated Parmesan after frying makes these chips taste wonderful all on their own. They don’t even need any sort of dip to be delicious.