The Lay's Jalapeno Kettle Chips are my husband's and my most favoritest chips. I've been thinking for a few years on how I could recreate these chips. Thanks to some creative thinking on my part and a few tips from seriouseats.com on boiling potatoes in vinegar water to remove the starch and keep the chips from turning too brown, I finally have created a chip masterpiece! I have yet to master the folded chip, but give me time. I'll get there.
JALAPENO KETTLE CHIPS
6 russet potatoes, sliced very thin (use a food processor or mandolin if you have one)
2-5 T jarred jalapeno slices, chopped (depends on how spicy you want it)
1/2 T salt
1/2 C vinegar
Peanut oil, for frying
Preheat the oven to 200 degrees. To dry out the jalapenos to make jalapeno salt, lay the chopped jalapenos on a sheet pan in a single layer. Cook the jalapenos, moving them around occasionally, for about an hour or until dried out. Process them in a coffee grinder or food processor with the salt and grind to a fine grind.
Put the potato slices in a large pot and cover with water. Add in the vinegar. Boil for about 8-10 minutes or until somewhat tender. Drain them and lay them on a towel to completely dry.
Preheat the peanut oil to 350 degrees. Fry the potatoes in batches for about 3-5 minutes or until very crispy. Drain on paper towels. When they are all fried, put the potatoes in a large zipper bag. Add in the jalapeno salt and seal the bag, leaving air in the bag. Shake the chips around until evenly coated.