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Kettle Chips with Parmesan and Herbs Recipe

Kettle Chips with Parmesan and Herbs

Recipe courtesy Tyler Florence

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on November 06, 2010

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    The rating would be excellent, but Tyler must not have used Yukon potatoes...they result in chips that are either greasy or close to being burnt (see other reviews. Substitute Russets and the problem is solved. If you use the Parmesan, use less salt. Be sure to use a cooking thermometer. My Presto reads wrong and I have to set it at 400 to get 360 to 375. I have cooked this many times for friends and get rave reviews. One note of caution, do not cook more than you will eat in several hours. The chips get greasy and soft overnight.

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  • on May 06, 2010

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    I agree with Kari from Virginia, my chips too were either soggy or burnt. The flavors were great, but I could not get crunchy chips. Please suggest were I went wrong.

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  • on April 30, 2010

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    I watched Tyler makes this in the morning, And just had to try it for dinner. We did the pulled pork and chips for dinner. It was soooooo goooood. Both the pork and the chips. The chips are very easy to make, and I can't wait for the garden to come up so I can go out in the yard and pick my fresh herbs. I don't know what Leslie's problem is.... Funny she is watching Tyler it isn't him watching her. I just think she needs to get a life and do her own cooking. I know we will be having this all summer long. Love ya Tyler

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  • on April 29, 2010

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    Leslie if you don"t like Tyler's cooking why do you watch it?

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  • on September 30, 2009

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    Tyler, YOU ROCK! These are sooo easy (especially if you slice them in a food processor and super fast. Make lots, because they will go quickly!

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  • on July 08, 2009

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    Leslie sounds like a jilted lover! Tyler, these are the best...if you make them right, Leslie. I use what ever needs trimming in my garden for the herbs, experimenting with different flavors. Always great!

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  • on June 09, 2009

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    Great Recipe & so easy. I've done it in the oven and on the smoker. Great both ways.

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  • on November 19, 2008

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    Cook Florence went back to his Southern Roots today? I don't think so. Pulled BBQ pork is indeed Southern--just not Southern Italian which is all he does anymore. Hence the gloppy, oily, Olive Oil paste he smothered the Boston Butt with. Then there were the "Southern Kettle Chips". Exactly what parts of these were Southern? I didn't see any peanut oil, vegetable oil, shortening, or what a Southerner would most likely have used back in the day of his grandma which would have been lard! Oh no, instead, he used Canola Oil (research/taste testing has determined that Canola Oil changes structure when heated and imparts a nasty flavor--see America's Test Kitchen's researched write-up to justify his constant over-usage of Olive Oil. Olive Oil is never supposed to be used for hot, fast deep frying! Why? Well, because Olive Oil cannot and does not hold up to heat and has a very low smoke point. I'm sure that is why Florence didn't use a thermometer. Had he used the correct type of oil which could have been heated to the proper frying temperature (375 F there would have been vigorous bubbling when the potatoes were dropped into the oil; instead, when he put the potatoes into the Olive Oil laden Canola Oil the potatoes just floated and immediately began soaking up the oil. GROSS, UNHEALTHY, and certainly not the mark of a well trained chef. This guy needs to stop masquerading around as a chef and actually learn to be one. He would do well to heed a truly Southern adage: Good looks don?t last?Good cookin? do!

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  • on August 02, 2008

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    These chips are wonderful! The herbs really give the oil an amazing flavor. I used new potatoes and it was just at good as the Yukon gold.

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  • on June 02, 2008

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    Wowie Zowie, these are some fantastic homemade chips!

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