Olive Oil Potato Chips with Sour Cream and Onion Dip

This post may contain affiliate links, please visit our privacy policy for details.

Switch up your average appetizer/snack with these super simple homemade Olive Oil Potato Chips with Sour Cream and Onion Dip. Sweet Yukon gold potatoes, lightly fried in olive oil for a little bit healthier snack, and served with the best EVER sour cream and onion dip that’s only four ingredients. Every bite of chip is crispy, not greasy, and so delicious. Especially when you dip it! The dip is creamy, tangy, onion-y, and seriously addicting. It’s the perfect appetizer to serve during the holiday’s, on game day, or just on the weekends when you’re craving chips and dip! So. GOOD.

overhead shot of white plate full of potato chips with flakes salt and green onions on top, bowl of dip with potato chip in it, two spoons, and a glass of beer beside

About The Recipe

Okay, I know. This is a bit of a different post than normal, BUT I promise that it’s worth it. We had some potatoes leftover after making dinner the other night and couldn’t really figure out what to do with the excess. Well, the one thing that we love to snack on is potato chips!

They’re always perfectly salty and a quick bite. We used to make them all the time when I was growing up and, just to be honest, we thought it would be fun!

Turns out, these chips were a HUGE hit in our house! The whole plate was gone before I could even turn around. After that, my mom and I figured it would be fun to share them on the blog.

Especially with a sour cream and onion dip, which is one of my favorite things to have with chips!

Though, I will admit, ours is a little different than what’s traditional. I really, really don’t like mayonnaise (I know, I’m sorry). So, my mom has always made hers with sour cream and cream cheese!

Whenever we’ve mixed some up for parties, It’s always been one of the first things that gets eaten!

plate of potato chips with bowl of dip, two glasses of beer, two spoons beside, and bowl of green onions

With the combination of the olive oil chips and the dip, this is easily one of my new favorite appetizers for any and every occasion. Crispy, salty, tangy, onion-y, creamy, and just SO. DELICIOUS.

What Are Olive Oil Potato Chips?

Our olive oil potato chips are just like traditional chips, but fried in olive oil instead of vegetable oil! We also used Yukon gold potatoes to give our chips the most flavor.

Reasons You Will Love These Olive Oil Potato Chips with Sour Cream and Onion Dip

  • They’re SO much easier to make than you might think!
  • The potato chips are only TWO ingredients.
  • This recipe is naturally gluten-free and can easily be made vegan/dairy-free.
  • Full of flavor and a crowd pleaser.
  • The chips are ACTUALLY crispy and remain that way, even after sitting out!
  • Perfect for any and every occasion. Parties, holiday’s…whenever!
close up of sour cram dip with chip dipped in it

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Chips:

  • Yukon Gold Potatoes
  • Olive Oil
potatoes and olive oil on marble surface

For The Dip:

  • Sour Cream
  • Cream Cheese
  • Garlic Powder
  • Chopped Green Onions
sour cream, garlic powder, cream cheese, and chopped green onions on marble surface

How To Make Olive Oil Potato Chips with Sour Cream Onion Dip

Step 1: Slice potatoes

Using a sharp knife or mandoline, slice the potatoes about 1/8 inch thick. Wash and dry. Set aside.

sliced potatoes in glass bowl

Step 2: Fry

Once oil is hot, fry potato slices until they are just starting to brown, about 2-3 minutes per side. Drain. Season with salt and set aside.

Step 3: Make the dip

In a small mixing bowl, beat together sour cream and cream cheese.

Stir in the garlic powder and green onions.

Step 4: Serve!

Spoon the dip into a bowl and place chips in a separate bowl or plate. Serve!

overhead shot of white plate full of potato chips with flakes salt and green onions on top, bowl of dip with potato chip in it, two spoons, and a glass of beer beside

How To Store

If there are leftovers, you can keep these potato chips in a zip top bag or air tight container at room temperature for 1-2 days. For the dip, store in an airtight container and keep in the fridge for 2-3 days.

Substitutions

  • You can fry these potato chips in vegetable oil rather than olive oil.
  • Any type of potato can be used. We just prefer the flavor of Yukon Gold!
  • Any seasoning you like can be used on the chips.
  • If you would like to make this recipe vegan/dairy-free, use your favorite non-dairy cream cheese and sour cream.

Looking for more recipes like this? Here are a few you may like: Rosemary and Garlic Roasted Potatoes, Sourdough Soft Pretzels, Mushroom and Spinach Flatbread, 5 Minute Loaded Guacamole

front shot of potaot chips on white plate with white bowl of dip and potato chip dipped in it, glass of jar with beer in it behind, stack of white plates, and bowl of chopped green onions

Expert Tips

  • If the potatoes are sliced too thick, they will not fry/cook properly. Try and get them as thin as you can!
  • We chose to leave the peel on, but you can peel the potatoes, if you prefer.
  • You can use 2 large potatoes instead of 4 small ones.
  • Olive oil has a low smoke point, be careful to not over heat!
  • Don’t overcrowd the pan when you are frying the chips.

When you make these Olive Oil Potato Chips with Sour Cream and Onion Dip, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

overhead shot of white plate full of potato chips with flakes salt and green onions on top, bowl of dip with potato chip in it, two spoons, and a glass of beer beside

Olive Oil Potato Chips with Sour Cream and Onion Dip

Traci
Easy to make, extra crispy, and SO delicious! These homemade Olive Oil Potato Chips are the perfect snack/appetizer any day of the week, especially when served with our Sour Cream and Onion Dip. Tangy, creamy, onion-y, and SO. GOOD.
5 from 1 vote
Prep Time 25 mins
Cook Time 35 mins
Course Appetizers
Cuisine American
Servings 8
Calories 121 kcal

Ingredients
 

Potato Chips

  • 4 small Yukon gold potatoes
  • olive oil, for frying

Dip

  • ½ cup sour cream
  • ¼ cup cream cheese
  • 2 teaspoons onion powder
  • 2 Tablespoons chopped green onions

Instructions

Potato Chips

  • Use a mandoline or very sharp knife to cut the potatoes into 1/8" slices.
  • Rinse well.
  • Drain thoroughly.
  • Pat dry.
  • Heat 1/2" olive oil over medium heat until shimmering.
  • Fry potato slices until they are just starting to brown, about 2-3 minutes per side.
  • Drain well.
  • Season with salt.

Dip

  • With an electric mixer, beat sour cream and cream cheese until smooth.
  • Mix in onion powder and green onions.

Notes

Substitutions:
  • You can fry these potato chips in vegetable oil rather than olive oil.
  • Any type of potato can be used. We just prefer the flavor of Yukon Gold!
  • Any seasoning you like can be used on the chips.
  • If you would like to make this recipe vegan/dairy-free, use your favorite non-dairy cream cheese and sour cream.
 
Expert Tips:
  • If the potatoes are sliced too thick, they will not fry/cook properly. Try and get them as thin as you can!
  • We chose to leave the peel on, but you can peel the potatoes, if you prefer.
  • You can use 2 large potatoes instead of 4 small ones
  • .Olive oil has a low smoke point, be careful to not over heat!
  • Don’t overcrowd the pan when you are frying the chips.

Nutrition

Serving: 0.5cupCalories: 121kcalCarbohydrates: 16gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 32mgPotassium: 394mgFiber: 2gSugar: 1gVitamin A: 201IUVitamin C: 17mgCalcium: 35mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.