Homemade Sour Cream and Onion Chips
- Level: Easy
- Yield: 4 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 514
- Total Fat
- 54
- Saturated Fat
- 9
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 230
- Total: 1 hr 5 min (includes soaking time)
- Active: 45 min
Ingredients
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
Directions
- 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.