You know how you have to take a small, bite-sized piece of a chip to make it work?
That’s exactly what you’ll need to make this kettle cornchip.
If you want to try the recipe, head to the blog post to find out how to do it.
For those who aren’t so keen on the idea of having to eat all the chip-covered kettle corn, you can just keep a piece of it on hand to eat.
What’s in the kettle corn?
What’s the best way to eat it?
We’ve got a recipe for the best ways to eat this tasty treat, and you can also check out our kettle cornbread recipe for a more traditional version.
What you need: 1 tablespoon of butter (or oil) 3-4 tablespoons of water 1-2 teaspoons of salt and pepper (optional) For the chips: 1 large potato, peeled and cut into 1-inch chunks (we used 2) 4 tablespoons of melted butter 2-4 large eggs 1 tablespoon salt (or as needed) Instructions Combine the butter and water in a large saucepan.
Bring to a boil, then reduce heat to a simmer.
Cover and cook, uncovered, until the butter has melted and the water is absorbed, about 20 minutes.
Remove from heat and let cool completely.
Combine the remaining ingredients in a medium saucepan and bring to a rolling boil.
Cook for about 15 minutes, stirring occasionally.
The mixture should be thick and fluffy.
Remove the pot from the heat and drain it on a paper towel-lined plate.
Combine all the chips in a bowl.
The chips should be slightly thick and slightly sticky.
Remove all but a handful and store in an airtight container.
You’ll want to keep this in the fridge for up to two weeks.
For the topping: 1/2 teaspoon of cinnamon (or nutmeg) 1/4 teaspoon of allspice (or cloves) 1 tablespoon milk 2 tablespoons flour (or all-purpose flour) 1-3 tablespoons of milk, to make an icing topping (optional).
Recipe Notes You can use this recipe as a base for a vegan version, or you can adapt it to suit your own taste.
It’s easy to make, you don’t need any fancy equipment and it tastes great.
It comes out really delicious, and can be made in a few minutes.
If it’s not up your alley, try the Kettle Corn chips recipe from The Vegan Pantry.