Kettle Potato Chip PoutineJump to Recipe
Good news team: You do not have to go to Canada to eat a really delicious poutine. And while I understand that classic poutine is served over French fries, you will have to trust me that serving it over Krinkle Cut Kettle Brand chips is equally amazing.
After all, in my opinion the French fries work so well with poutine because you get the crispy bits that contrast with the gravy and creamy cheese curds. But potato chips are ALL crispy bits so yea. It works.
My only concern with this potato chip version of poutine is that the chips would get too soggy which is why you need to use a sturdy chip for these. Flimsy chips won’t hold up to the gravy and you’ll be left with a plate of sadness.
Kettle Brand chips are so sturdy though, I actually tried to make them soggy and it was still good. They hold up to boatloads of gravy, which is good news because a good poutine is all about a good gravy.
I made a really delicious homemade gravy for this potato chip poutine with minced shallot, garlic, and a few other simple add-ins. You could make it vegetarian by using veggie stock instead of beef stock, but the beef gravy is classic so it’s what I went with for my version.
As you might know, there are some wonderful sporting events right around the corner and you could do worse than make a few massive plates of this potato chip poutine for your cheering friends!
1) To start the gravy, melt butter in a medium pot over medium heat. Add shallot and garlic and cook for 2-3 minutes until the aromatics turn translucent. Be careful not to brown them.
2) Add flour to the pot and stir into the shallot and garlic to form a roux. Cook for 1-2 minutes until the mixture turns a tan color.
3) Slowly whisk in beef stock to form a gravy. Bring gravy to a slight simmer, turn heat down to low, and simmer to thicken further. Stir in red wine vinegar, ketchup, and a pinch of salt and pepper. Gravy is done when it easily coats the back of a spatula, maybe 3-4 minutes of simmering.
4) Spread out Kettle Brand Krinkle Cut chips on a large plate and dot with crumbled cheese curds. Pour gravy over the chips generously and serve immediately with extra gravy on the side!
How to Make Poutine Gravy
You could just stir some stock into a roux and end up with an okay gravy, but I like to add some finely minced shallot and garlic to my gravy base. Just cook it in some butter over medium low heat. You don’t want the aromatics to brown at all.
Then whisk in the flour to form a roux and cook it for a minute or two until it starts to turn a light tan color. Then in goes the stock! It should start to thicken immediately.
The finished gravy should be on the thin side, but it should coat a spatula. If it’s too thin, just continue to simmer it until it thickens. If it’s really thick, thin it out with extra stock or water.
Making Potato Chip Poutine
You’ll need cheese curds! I like to use these cheddar curds which I break up into smaller curds as they are kind of big on their own.
If you can’t find official cheese curds, you can just roughly break up your favorite cheese. A sharp cheddar would be excellent!
Now you need chips! The only tip here is that you cannot use flimsy chips. They have to be able to hold up to the gravy and not get soggy. I like these Kettle Brand Krinkle Cut Barbeque chips!
Spread your cheese curds all over the chips in an even layer (it’s best to lay the chips out on a large platter so they aren’t stacked too high). Then drizzle with lots of gravy. Feel free to go heavy with the gravy. The chips can handle it!
I also like to serve gravy on the side for extra dipping deliciousness.
I actually might like this potato chip poutine version more than the classic. The chips stay super crispy and it’s easier than making french fries. Win win!
Dig in and try it the next time you are hosting a party (March Madness?)!
Here are a few other great game day appetizers!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
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