Sour Cream and Onion Potato 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.

Yield: Serves 6 (serving size: about 10 chips)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 34 Minutes
Total: 34 Minutes

Nutritional Information

Amount per serving
  • Calories: 52
  • Fat: 0.2g
  • Saturated fat: 0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0g
  • Protein: 1.3g
  • Carbohydrate: 11.6g
  • Fiber: 0.8g
  • Cholesterol: 0mg
  • Iron: 0.5mg
  • Sodium: 71mg
  • Calcium: 8mg


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


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

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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