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Homemade Sour Cream and Onion Chips

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  • Level: Easy
  • Total: 1 hr 5 min (includes soaking time)
  • Active: 45 min
  • Yield: 4 quarts
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1/4 cup plus 1 teaspoon kosher salt

3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10th of 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


  1. 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.
  2. Heat the oil a large Dutch oven to 350 degrees F.
  3. 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.
  4. 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.
  5. Hold them in semi-airtight container for a few days, if you can stand it that long.