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Jewish·Side Dish

Kettle-Chip Potato Latkes

A clever and surprisingly effective twist on traditional latkes using crushed kettle-style potato chips. This method results in a pancake with an intensely concentrated potato flavor and a perfect texture that rivals the classic grated version.

Prep

45m

Cook

10m

Total

55m

Serves

4

Method

  1. 01

    Crush the kettle-style potato chips by hand or in a bag until they are fairly fine but still have some texture. Measure out one cup and set aside.

    Step 1
    Watch · 0:23
  2. 02

    In a mixing bowl, whisk together the egg, whole milk, cold water, flour, baking powder, salt, black pepper, cayenne, and minced onion until thoroughly combined and smooth.

    Step 2
    Watch · 0:46
  3. 03

    Add the crushed potato chips to the batter and stir to combine. Cover the bowl and refrigerate for 30 to 60 minutes. During this rest, the chips will hydrate and the batter will thicken significantly.

    Step 3
    Watch · 1:32
  4. 04

    Heat vegetable oil in a skillet over medium heat. Divide the batter into four equal portions, dolloping them into the pan and pressing slightly into rounds. Fry for about 4 minutes until the bottoms are nicely browned.

    Step 4
    Watch · 2:16
  5. 05

    Flip the latkes and fry for another 3 to 4 minutes. If the first side needs more color, flip them back over and cook for another minute until both sides are deeply golden brown and crispy.

    Step 5
    Watch · 3:07
  6. 06

    Drain the latkes briefly on paper towels. Serve warm topped with a spoonful of applesauce, a dollop of sour cream, and a sprinkle of fresh chives.

    Step 6
    Watch · 3:22

From Chef John

  • “There might be better ways to exfoliate your hands, but this has to be the most delicious way.”
  • “Personally, I do not trust a perfectly round potato pancake.”
  • “You are after all the Lenore Ryan of your potato chip latke frying.”