I recently tried out an idea I had had floating around in my head for a LONG time… a way to make homemade potato chips in the style of Baked Lay’s or Pringles. With the help of my awesome immersion blender and my amazing dehydrator with the non-stick sheets, I did it.
And it worked WONDERFULLY. So you can expect to see some new flavors popping up here on the blog as I try out my ideas. I’ll add links to the flavor combos at the bottom of the original Homemade Baked Lay’s Recipe post, so you can check back there for other new ones as they go up!
One of my favorite chip flavor combos has been Sour Cream & Onion, for as long as I can remember. I tried it out, and these chips are to die for. Really strong flavor, perfect crunch, and easy and cheap to whip together.
The original Homemade Baked Lay’s Potato Chips Recipe post has step-by-step pictures, if you’re interested in more detail. Here, I’ll just include the recipe for this flavor.
BEST Sour Cream & Onion Potato Chips
- 2 large russet potatoes
- 1/2 cup full-fat sour cream
- 1 1/2 cup water
- 2 Tablespoons dried parsley
- 2 Tablespoons onion powder
- 1 Tablespoon salt
- Cook the potatoes however you’d like. I pierced them several times and threw them in the microwave together for about 10 minutes. Let cool, and peel.
- Chop up the potatoes, and put into a bowl along with the rest of the ingredients.
- Use an immersion blender to combine everything into a creamy potato paste.
- With a spatula, smooth the potato paste over non-stick dehydrator sheets (If you don’t have them, you can use parchment paper cut to size). You want to make this as thin as you can without making holes in it. I got 3 and a half trays’ worth out of this recipe.
- Insert your trays into the dehydrator, and turn it on to 145 degrees.
- After about 4-6 hours, flip over each “big chip” and return to the dehydrator for several more hours. (I started them around noon, flipped around dinner time, and turned my dehydrator off in the morning, though I’m sure they were finished sometime in the middle of the night.)
- When they’re completely dry, remove the “big chips” to cool. This doesn’t take long.
- When the chips are cool and crisp, break them up into smaller chips.
- Store in an air-tight container and eat within a day or two.
If they get a bit “bendy” you can throw them back into the dehydrator for a few hours, but they’ll be best when they’re fresh. Remember: YOUR chips don’t have any nasty preservatives in them.
I hope you enjoy your chips! If you like this recipe, please pin it, share it on facebook or twitter, or email the link to a friend. I REALLY appreciate when people spread the word about my blog!
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