Sour Cream & Onion Potato Chips
Photo: Annabelle Breakey; Styling: Randy Mon
How to Make It
1
Slice potato paper thin and arrange a single layer on a plate lined with parchment paper. Microwave at 90 percent power until the edges curl, about 4 minutes; repeat with remaining potato slices. Transfer microwaved slices, moist underside up, to 2 rimmed baking sheets lined with parchment. Bake in a 325° oven until golden brown and crisp, 5 to 10 minutes, swapping sheet positions halfway through baking. Transfer to a bowl and coat with olive-oil cooking spray. Combine the powdered buttermilk, garlic powder, sea salt, dried dill, sugar, and onion powder; toss with chips.
Ingredients
1 russet potato
Olive-oil cooking spray
1 teaspoon powdered buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon dried dill
1/2 teaspoon sugar
1/4 teaspoon onion powder
Directions
1
Slice potato paper thin and arrange a single layer on a plate lined with parchment paper. Microwave at 90 percent power until the edges curl, about 4 minutes; repeat with remaining potato slices. Transfer microwaved slices, moist underside up, to 2 rimmed baking sheets lined with parchment. Bake in a 325° oven until golden brown and crisp, 5 to 10 minutes, swapping sheet positions halfway through baking. Transfer to a bowl and coat with olive-oil cooking spray. Combine the powdered buttermilk, garlic powder, sea salt, dried dill, sugar, and onion powder; toss with chips.
