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Sour Cream and Onion Chips Recipe

American · Snack · 40 min total

Crispy homemade potato chips with a tangy sour cream and onion seasoning. This easy oven-baked version delivers all the flavor of the classic snack without deep-frying.

Ingredients

• 2 large russet potatoes (about 1.5 lbs)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried dill
• 1/4 cup sour cream
• 1 tablespoon milk
• 1 teaspoon white vinegar
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh chives (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Scrub potatoes and slice very thinly (about 1/8 inch thick) using a mandoline or sharp knife. Place slices in a bowl of cold water and soak for 10 minutes to remove excess starch.
3. Drain potatoes and pat completely dry with a clean kitchen towel. Return to dry bowl, add olive oil, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and dried dill. Toss to coat evenly.
4. Arrange potato slices in a single layer on prepared baking sheets, not overlapping. Bake for 20-25 minutes, rotating pans halfway through, until golden brown and crispy. Watch closely at the end to prevent burning.
5. While chips bake, make the dip: In a small bowl, whisk together sour cream, milk, vinegar, 1/2 teaspoon onion powder, and 1/4 teaspoon salt until smooth. Stir in chives if using. Refrigerate until ready to serve.
6. Let chips cool on baking sheets for 5 minutes (they will crisp further). Serve warm or at room temperature with the sour cream dip.

Tips

• For extra crispy chips, use a mandoline for uniform thin slices.
• Store leftover chips in an airtight container at room temperature for up to 2 days; recrisp in a 350°F oven for 5 minutes.
• The dip can be made up to 2 days ahead and refrigerated.

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