Sour Cream and Onion Potato Chips

Sour Cream and Onion Potato Chips Recipe
Oxmoor House

By making your own potato chips, you can greatly reduce the amount of calories, fat content and sodium. Use Russet or Idaho baking potatoes for these chips.


Serves 6 (serving size: about 10 chips)

Total time: 34 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 34 Minutes
Total: 34 Minutes

Nutritional Information

Calories 52
Fat 0.2 g
Satfat 0 g
Monofat 0.1 g
Polyfat 0 g
Protein 1.3 g
Carbohydrate 11.6 g
Fiber 0.8 g
Cholesterol 0 mg
Iron 0.5 mg
Sodium 71 mg
Calcium 8 mg


1 large baking potato, unpeeled, cut into 1/8-inch-thick slices
Cooking spray
1 1/2 teaspoons dry ranch dressing mix


1. Arrange one-third of potato slices on a large microwave-safe plate. Coat tops of potato with cooking spray, and spinkle with one-third of dressing mix.

2. Microwave, uncovered at HIGH 4 minutes. Turn potato slices over. Microwave at HIGH 3 to 4 minutes or until dried, crisp, and beginning to brown.

3. Remove from plate; cool completely on wire racks. Repeat procedure with remaining potato slices and dressing mix.


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