Sour Cream and Onion Potato Chips

Steps

1. Preheat the oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper. Slice the potatoes paper-thin using a mandoline set to 1/16 inch.

2. Soak the potato slices in a bowl of cold water for 15 minutes to remove excess starch. Drain thoroughly and spread on clean kitchen towels. Pat the tops dry as well — the slices must be completely dry before baking.

3. Toss the dried potato slices with avocado oil in a large bowl until every slice has a thin, even coating.

4. Arrange the slices in a single layer on the baking sheets without overlapping. Bake for 15-20 minutes, flipping once at the 10-minute mark. Watch closely during the final 5 minutes — the chips go from golden to burnt quickly.

5. While the chips bake, combine the sour cream powder, onion powder, chives, garlic powder, dill, sea salt, white pepper, and citric acid in a small bowl. Remove the chips from the oven and immediately dust with the seasoning while still hot so it adheres to the surface.

6. Let the chips cool completely on a wire rack before serving. They will continue to crisp as they cool.

Why It Works

Commercial sour cream and onion chips rely on MSG, maltodextrin, and whey protein concentrate for their signature creamy-tangy taste. This version uses real sour cream powder — which is simply dehydrated sour cream — to deliver that dairy richness without fillers. The citric acid replicates the sharp tang, and dried chives plus onion powder build the allium backbone. Soaking the potato slices in cold water washes away surface starch, which is what causes chips to stick together and bake unevenly.

Tips

• Sour cream powder. Available at most spice shops or online. It is shelf-stable and adds authentic dairy flavor without the moisture that would prevent crisping.
• Dairy-free version. Swap the sour cream powder for 2 tablespoons of nutritional yeast and increase the citric acid to 1/2 teaspoon for comparable tang.
• Seasoning timing. Dust the seasoning on immediately out of the oven while the oil is still tacky. Once the chips cool, the powder won’t stick as well.
• Potato choice. Yukon Golds have lower starch than russets, which makes them easier to slice thin and less prone to crumbling during handling.