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This recipe guides you through creating homemade, crinkle-cut sour cream and onion potato chips from scratch. It covers everything from slicing the potatoes to creating the perfect seasoning blend, resulting in a snack that's far superior to store-bought versions.
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Peel and slice potatoes into a bowl of water using a crinkle-cut mandoline. → Wash slices until water is clear, then blanch in boiling water for 5 minutes. → Thoroughly dry the blanched slices. → Deep fry at 350°F until golden brown and crispy. → Immediately toss the hot chips with a seasoning mix of salt, parsley, buttermilk powder, onion powder, garlic powder, and sugar.
Peel and slice potatoes into a bowl of water using a crinkle-cut mandoline. → Wash slices until water is clear, then blanch in boiling water for 5 minutes. → Thoroughly dry the blanched slices. → Deep fry at 350°F until golden brown and crispy. → Immediately toss the hot chips with a seasoning mix of salt, parsley, buttermilk powder, onion powder, garlic powder, and sugar.
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Using a mandoline slicer is key to getting uniformly thin, ridged chips that cook evenly.
Washing the starch off the potatoes is a critical step for achieving maximum crispiness.
Season the chips the moment they come out of the fryer. The heat and residual oil will help the seasoning adhere perfectly.
Ensure the potato slices are as dry as possible before frying to prevent dangerous oil splattering and to help them crisp up properly.
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