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Sour Cream and Onion Potato Chips

Oxmoor House
Hands-on time 34 mins
Total time 34 mins

Serves 6 (serving size: about 10 chips)

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.


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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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