My family really liked these chips. They were pretty easy to make overall but I found the most difficult thing was to cut the potatoes thinly. I'll use a peeler next time.
Sour Cream and Onion Potato Chips
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.
Yield: Serves 6 (serving size: about 10 chips)
Total:
Recipe from
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
Ingredients
- 1 large baking potato, unpeeled, cut into 1/8-inch-thick slices
- Cooking spray
- 1 1/2 teaspoons dry ranch dressing mix
Preparation
- 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.
Sour Cream and Onion Potato Chips Recipe at a Glance
- COURSE: Side Dishes/Vegetables, Appetizers
- CONVENIENCE: Quick/Easy, 5 Ingredients or Less, Entertaining
- PUBLICATION: Oxmoor House
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