Appealing to both snack enthusiasts and chip aficionados, Canadian ketchup chips are a beloved staple that, curiously, is often difficult to find outside of Canada. Slightly sweet, undeniably tangy, and with just the right amount of savory depth, this chip flavor has won hearts across the nation. But you don’t have to cross the border to indulge in this quintessential Canadian snack. With this guide, you’ll learn how to make your very own ketchup chips at home, with a seasoning so spot-on, you’ll swear they came straight from the snack aisle!
Ingredients:
- 4 large russet potatoes, thinly sliced
- Oil for frying (vegetable or canola oil works well)
- 2 tbsp tomato powder
- 1 tbsp granulated sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp dried mustard
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- Salt to taste
- Vinegar powder or citric acid powder to taste (for tanginess)
Instructions:
- Begin by cleaning your russet potatoes and slicing them very thinly, preferably with a mandoline slicer for consistency. The thinner they are, the crispier they will become when fried.
- Soak the potato slices in a bowl of cold water for at least 30 minutes to remove excess starch, which helps achieve that coveted crispy texture.
- While your potatoes are soaking, heat your oil in a large pot or deep fryer to 375°F (190°C). The oil should be deep enough to allow the chips to float freely.
- Mix together the seasoning blend: combine tomato powder, sugar, onion powder, garlic powder, smoked paprika, dried mustard, allspice, and cinnamon in a small bowl.
- Once the potatoes have finished soaking, pat them dry thoroughly with paper towels. Water on the potatoes will cause the oil to pop, so they need to be as dry as possible.
- Working in batches, fry the potato slices until they are golden brown and crispy. This typically takes 2-3 minutes per batch. Use a slotted spoon to remove the chips from the oil, and transfer them to a paper towel-lined tray to drain excess oil.
- While the chips are still warm, sprinkle them with the homemade ketchup seasoning mix. Add the seasoning slowly, tossing the chips to ensure they are evenly coated. Adjust the amount of seasoning based on your preference for flavor intensity.
- For added tanginess, lightly dust the freshly seasoned chips with vinegar powder or citric acid powder. This optional step will provide that familiar zesty ketchup chip kick.
- Allow the chips to cool completely before serving, as this will help them crisp up even more.
- Store any leftover ketchup chips in an airtight container to maintain their crispiness and enjoy your homemade Canadian snack!
Following this easy recipe, you can relish the unique taste of Canadian ketchup chips without ever leaving your home. Whether you’re longing for a taste of Canada or simply in the mood for a tangy snack, these homemade ketchup chips are sure to satisfy.