Thick, Crispy and Delicious flavors await your taste-buds as you complete this quick and easy instructable.

Step 1: Gather Ingredients

You will need these household items:

2-quart kettle
Potatoes
2 tablespoons Olive oil
1.5-2 cups Canola oil
1/4 cup vegetable shortening
Knife or Salad shooter
Fork or Slotted Spoon(to strain potatoes)
Colander
Your choice of seasonings and a ziplock bag
Paper towels for drying

Step 2: Peel Potatoes!

Thats right! Peel them brown things! 4 Small Potatoes will make about 3 cups of finished kettle chips

Step 3: Set Up Kettle and Slice Potatoes

Mix together all the oil and vegetable shortening in the kettle, should come out to be about an inch.

Slice your freshly peeled potatoes with your knife or salad shooter (I used a salad shooter).

Cut them length-wise for dipping.

Step 4: Wash and Cook

Before cooking, wash the potatoes after sliced. Washing them takes off excess starch to create a crispier chip.

After wash, insert the slices into kettle. BE CAREFUL NOT TO BURN YOURSELF. The oil is hot!!. The potatoes will bubble and cause oil to be splattered if you drop them in too hard.

Once the potatoes are safely in the kettle, don't crowd the chip. Crowding the potatoes will lead to uneven cooking. Cook them until a light brown.

Spoon them out with a slotted spoon or a regular fork and place them on a paper towel to dry

Step 5: Season!

Take your fresh kettle cooked chips and put them in your ziplock bag. Insert your choice of seasonings in with potatoes and shake.

I prefer spicy chips so i added:
1 teaspoon cayenne pepper
1/2 teaspoon lime salt
1/2 teaspoon Lawry's season salt
Be sure to get a good even coating.