Homemade Sour Cream and Onion Chips
- Difficulty: Easy
- Makes: 4 quarts
- Nutritional Info Per Portion
Serving Size: 1 of 32 servings
Calories: 514
Total Fat: 54g
Saturated Fat: 9g
Carbs: 8g
Dietary Fiber: 1g
Sugar: 0g
Protein: 1g
Cholesterol: 0mg
Sodium: 230mg - Total Time: 1 hr 5 min (includes soaking)
- Active Time: 45 min
Ingredients
- 1/4 cup plus 1 teaspoon kosher salt
- 3 pounds russet potatoes, cleaned, washed, and very thinly sliced (about 1/10 inch) with a mandoline
- 8 cups peanut oil
- 3 tablespoons buttermilk powder
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon sugar
- 3 tablespoons fresh dill, finely chopped
Directions
-
Mix 8 cups water with 1/4 cup of the kosher salt in a large bowl. Add the potato slices and let them soak for at least 20 minutes. After soaking, pat the potatoes thoroughly dry using paper towels or clean dish towels.
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Preheat the peanut oil in a large Dutch oven to 350F.
-
In a spice grinder or food processor, blend together the buttermilk powder, onion powder, garlic powder, sugar, chopped dill, and the remaining 1 teaspoon salt until evenly combined.
-
Working with small handfuls at a time, fry the potatoes in the hot oil until they become lightly golden and crisp, about 2 to 3 minutes.
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Quickly transfer the freshly fried chips to a large bowl and toss with some of the seasoning blend. Move them to a baking sheet and sprinkle a bit more of the mix over the top.
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Store your finished sour cream and onion chips in a loosely sealed container for a few days if you can resist eating them all at once!
