Homemade Sour Cream and Onion Chips

Total Time:
1 hr 30 min
Prep:
45 min
Inactive:
20 min
Cook:
25 min

Yield:
4 quarts
Level:
Easy

Ingredients
  • 1/4 cup plus 1 teaspoon kosher salt
  • 3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10thof an inch)
  • 8 cups peanut oil
  • 3 tablespoons buttermilk powder
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1/2 teaspoon sugar
  • 3 tablespoons minced fresh dill
Directions
Watch how to make this recipe.
  • Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.

  • Heat the oil a large Dutch oven to 350 degrees F.

  • In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.

  • In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.

  • Hold them in semi-airtight container for a few days, if you can stand it that long.


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    This recipe is featured in:

    Fall Entertaining Guide