Kettle Potato Chip Poutine

Serves 6.
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Kettle Potato Chip Poutine
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3 tablespoons unsalted butter
1 shallot, minced
1 clove garlic, minced
3 tablespoons all-purpose flour
2 cups beef stock
1 tablespoon red wine vinegar
1 tablespoon ketchup
Salt and pepper
13 ounces Kettle Brand Krinkle Cut Barbeque Chips
5-6 ounces cheddar cheese curds, crumbled


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!