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.

chips

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

Ingredients:

  • 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

Method:

  1. 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.
  2. Chop up the potatoes, and put into a bowl along with the rest of the ingredients.
  3. Use an immersion blender to combine everything into a creamy potato paste.
  4. 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.
  5. Insert your trays into the dehydrator, and turn it on to 145 degrees.
  6. 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.)
  7. When they’re completely dry, remove the “big chips” to cool. This doesn’t take long.
  8. When the chips are cool and crisp, break them up into smaller chips.
  9. Store in an air-tight container and eat within a day or two.

Tip:

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.

 

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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!

If you haven’t subscribed to my blog yet, please do! I’ll have some more great chip recipes up soon, along with all of my other usual kick-assery.

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21 Comments

  1. I searched this site and can’t find the sweet potato chip recipe. Can you post the link as a response, please ? Thanks

  2. I made this and it was so good. It would make a great mashed potato recipe too. The only things I did differently was added another small potato, I only added 1 cup of water and made it on 2 trays instead of 3 1/2, and made it in a blender. I didn’t turn them over either half way through and left them on my trays 12 hours at 145 degrees F but I have large trays so that might have been why it worked. I cut parchment paper to fit which was just a little wider than my trays. The chips were thick enough that if I wanted to dip them they won’t break like store bought baked chips would. I only used 1 teaspoon of salt instead of a tbs from reading the comments. My husband loved them and I’m making more tomorrow. Thanks for this great idea.

  3. Did anyone try combining one sweet potato with one white potato and proceeding from there. I like to do that when spiraling and making vegetable noodles. Found Trader Joes South African Smoke Seasoning blend works good for the noodles with salt and pepper–plan to try it on the chips too. The ingredients in the Smoke Seasoning are: paprika flakes, sea salt, garlic and basil.

  4. I made these, and they’re great, but I think you may have a typo on your recipe. I think 1 teaspoon salt may be what you meant instead of tablespoon. I tried following the recipe, and needed to remake with much less salt. Thanks!

  5. He i don’t have a dehydrator can i use my oven? How?

  8. I made these for the first time tonight. I followed the directions and mine came out too salty and just not right. I made them super thin, maybe even paper thin. Should I have made them thicker?

    I also want to know if these have been tried in the oven. I see a few people asked about that but nobody replied to them.

    • Yes, paper thin is definitely too thin… it takes a bit of playing with to get them right the first few times.

  9. o and by the way i dont hve an immersion blender either

  10. If i dont hve a dehydrator, can i make these in an oven? Please explain how to. Thnx!!! im really looking forward to these yummy treats!!!!;)

  11. can you make extra mix in advance and store itin the fridge until the first round is compete in the dehydrator?

    • Sure! If it gets too thick in there you could add a little more water when you’re ready to use it.

  14. I don’t have a dehydrator, can I do these on an oven rack at a low heat? I have no idea how long for though.

  15. these looks tasty! I will be trying this for sure!

  16. Have you tried making sweet potato chips? I tried it once but they didn’t turn out.

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