Garlic Parmesan Kettle Chips

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.

Garlic Parmesan Kettle Chips

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 4 servings

Garlic Parmesan Kettle Chips


4 or 5 Russet potatoes

5 cloves garlic

3 parts Canola oil/1 part olive oil



grated Parmesan


  • Clean potatoes and slice very thin. Add sliced potatoes to a bowl of ice water to prevent from browning. This also removes the excess starch.
  • Add oil to a heavy-bottomed pot in a ratio of 3 parts Canola oil to 1 part olive oil. (I used 3 cups canola and 1 cup olive oil. You may need more depending on the size of your pot.)
  • Place garlic cloves (no need to peel them) in the oil and heat over medium heat until a fry thermometer registers 375 degrees. Remove garlic cloves from oil and discard.
  • Remove sliced potatoes from the ice water and pat dry with paper towel. Fry in batches until golden and crisp, adjusting the heat to maintain the oil temperature as needed.
  • Remove chips from the oil and drain on paper towels. Sprinkle with salt, pepper, and grated Parmesan.
  • Enjoy!



    • 2


      They’re pretty amazing, not going to lie. I hope you try them out! I’m sure they won’t disappoint! Thanks for visiting!

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