Homemade Kettle Chips

My love for junk food is no secret in the test kitchen. In fact, I am the keeper of the Cook’s Illustrated team snack corner, which typically includes everything from chocolate bars and pretzels to popcorn and chips.

So I was excited when I was tasked with developing a recipe for kettle chips, the thick and crunchy style of potato chips that I happen to love. The prep work is a cinch—you don’t even have to peel the potatoes—and the frying method is actually tailor-made for home cooks (keep reading and I’ll explain why). Plus, if you’ve ever had freshly fried, still-warm chips, you know that they’re a real treat (especially homemade versions of classic flavors such as barbecue, sour cream and onion, and salt and vinegar). There’s also a certain satisfaction that comes from producing snack food