Olive Oil Potato Chips with Sour Cream and Onion Dip
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.
Servings: 8
Calories: 121kcal
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 ⅛ inch slices.
- Rinse well.
- Drain thoroughly.
- Pat dry.
- Heat ½ inch 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.
- 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: 0.5cup | Calories: 121kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 32mg | Potassium: 394mg | Fiber: 2g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 1mg