Olive Oil Potato Chips with Sour Cream and Onion Dip

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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.

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!

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!

Equipment Needed

• Sharp Knife or Mandoline
• Cutting Board
• 3 Quart Sauté Pan
• Slotted Spoon
• Mixing Bowls
• Hand Mixer

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

For The Dip:

• Sour Cream
• Cream Cheese
• Garlic Powder
• Chopped Green Onions

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.

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!

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

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.