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
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.
More From Oxmoor House
Total: 34 Minutes
- 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. 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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