Canadian Ketchup Chips From Scratch

ketchup powder

🥗Healthier: homemade spice blend

💰Cheaper: tomato powder

Homemade blends can reduce additives and costs.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Clean and peel 2 pounds of russet potatoes.

Cut the potatoes into very thin slices using a mandolin set to 1/16 of an inch.

Transfer the potato slices to a bowl filled with cold water and toss them around to rinse off excess starch.

Pour out the starchy water and rinse the potatoes again.

Fill the bowl with water and add 2 tablespoons of salt, letting the potatoes rest for about 20 minutes.

After 20 minutes, rinse the potatoes again and place them on kitchen towels to dry.

Pat the potato slices dry with additional kitchen towels.

Heat oil in a pan to 350°F (175°C).

Add the potato slices to the hot oil one at a time, avoiding overcrowding the pan.

Fry the potato slices until golden brown, then transfer them to a cooling rack lined with paper towels.

Sprinkle a generous amount of ketchup seasoning over the fried chips and toss to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens