Baked Potato Chips with Sour Cream and Onion Dip
Enjoy a healthier version of the grocery store bags that you can add a homemade sour cream and onion dip recipe as well. Food blogger Jenna Weber shares her cooking tips for this recipe in a full post on the Fresh Tastes blog.
- 1 large russet potato
- 2 tbsp canola oil
- salt and pepper
- bowl of ice water
- For the Dip
- ½ cup sour cream (reduced fat is fine)
- 1 large green onion, thinly sliced
- ¼ tsp garlic powder
- Preheat oven to 450 degrees. Line a sheet tray with parchment paper and set aside. Get your bowl of ice water ready.
- Peel the potato using a vegetable peeler and thinly slice using either a very sharp knife (carefully!) or a mandolin. The slices of potato should be so thin that they should be translucent. Immediately after slicing, place potato slices in the ice water.
- After you have sliced the entire potato, remove slices from ice water and press dry between four paper towels. Really press them here to get rid of any extra water. Place potato slices on your prepared sheet tray and brush with canola oil on both sides. Sprinkle with salt and pepper.
- Bake potato chips for 5-8 minutes, watching closely. You want the edges to get nice and dark so they crisp up. When they are done, remove from the oven and set aside while you make the dip.
- To make the dip, just whisk together the sour cream, garlic powder and thinly sliced green onions. Serve with warm potato chips and enjoy!