Crackly homemade chips dusted with tangy sour cream, onion, and fresh dill.
8 steps, about 45 minutes start to finish.
Slice potatoes very thin (about 1/16 inch) using a mandoline or very sharp knife.
Soak sliced potatoes in cold water for at least 30 minutes to remove excess starch.
Drain well and pat completely dry with paper towels.
Heat oil in a heavy pot to 350°F.
Mix together the onion powder, garlic powder, dried chives, dried dill, sour cream powder, and salt to make the seasoning blend.
Fry potato slices in small batches until golden and crispy, about 2-3 minutes.
Drain on paper towels. Immediately toss with sour cream and onion seasoning while still hot.
Spread out to cool and crisp fully before serving.
“Soak the slices to pull out the starch, then dry them bone dry before frying, any water left and the oil spits. Toss the chips with the seasoning the moment they come out so it actually sticks.”
