Sour Cream & Onion Potato Chips are probably my favorite flavored potato chips! And, since I made An Affair from the Heart’s Potato Chips, I thought I’d try my hand at flavored ones too!
These Sour Cream & Onion Baked Potato Chips were everything I had hoped they would be. Delicious! I mean really really delicious. Easy. Crispy. A great way to make these at home. You’ll know everything that’s in them, no weird ingredients. And, they’re fun to make with the family.
I experimented with these to see if they were better adding the spice mix before or after baking, and they were definitely better adding the spice mix after the potato chips came out of the oven. When I added the mix before baking, the spice mix lost most, if not all, of the flavor. If you sprinkle the mixture onto the hot chips when they come right out of the oven, even before you take them off the baking tray, the mix sticks pretty well. If you wait too long, the mix doesn’t stick too well, but that’s ok if you don’t tilt your chip when you bite it!
So, make your chips with the recipe for Baked Potato Chips found here, salt them, and then sprinkle with spice mix. Devour. repeat! These were amazing!
Sour Cream & Onion Spice Mix Recipe
Find the recipe card for the Potato Chips below the spice mix
Sour Cream & Onion Potato Chips
A great flavorful variation on the plain potato chip!
- 1 teaspoon powdered buttermilk
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon onion powder
- Mix all spice mix ingredients together in a small dish. Bake Potato Chips, and as soon as the chips come out of the oven, sprinkle with spice mix. Devour!
For Printing: find the recipe for the Homemade Baked Potato Chips here: https://lifecurrentsblog.com/homemade-baked-potato-chips/
Adapted from Sunset Magazine
Homemade Baked Potato Chips Recipe
Homemade Baked Potato Chips
- 1 pound Russett Potatoes scrubbed clean and sliced 1/16-inch thick on a mandolin
- 1 tablespoon olive oil
- 2 garlic cloves
- Sea Salt & Pepper to Taste
- Preheat oven to 350 degrees F. Drizzle two cookie sheets with ½ tablespoon of olive oil each. Rub the oil on the sheet with a garlic clove, pressing hard to extract the flavor. Place the cookie sheets in the oven for 5 minutes to warm them.
- Remove the cookie sheets from the oven, and place sliced potatoes side by side on hot baking sheets. Sprinkle with sea salt and pepper. Bake for 7-10 minutes, rotate pans for even browning, and bake another 10-15 minutes more.
- Flip potatoes and bake 5 minutes longer (keeping an eye on the potatoes in case they start to turn too dark). Potatoes will be crisp and golden brown. Transfer to paper towel lined plates to cool.
Keep an eye on the potatoes during the final baking time. If they start to brown too much, remove them from the oven.
The nutrition analysis on this is for the whole batch, 'cause you're gonna want to eat the whole thing!
Adapted from An Affair from the Heart