ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sour Cream & Onion Potato Chips

Photo: Annabelle Breakey; Styling: Randy Mon


  • 1 russet potato
  • Olive-oil cooking spray
  • 1 teaspoon powdered buttermilk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon sugar
  • 1/4 teaspoon onion powder

How to Make It

  1. Slice potato paper thin and arrange a single layer on a plate lined with parchment paper. Microwave at 90 percent power until the edges curl, about 4 minutes; repeat with remaining potato slices. Transfer microwaved slices, moist underside up, to 2 rimmed baking sheets lined with parchment. Bake in a 325° oven until golden brown and crisp, 5 to 10 minutes, swapping sheet positions halfway through baking. Transfer to a bowl and coat with olive-oil cooking spray. Combine the powdered buttermilk, garlic powder, sea salt, dried dill, sugar, and onion powder; toss with chips.

Williams-Sonoma Better from Scratch (Weldon Owen, 2014).