Real chips with sour cream and onion flavor
Votes: 13
Time: 1 hour.
At home, you can make super-tasty potato chips with the popular sour cream and onion flavor. They'll be just as crispy as store-bought ones, but with a natural, easily digestible ingredient. Use a mandoline to slice the potatoes thinly. Soak the slices in a salty brine for a few minutes to remove excess starch, then pat them completely dry. You can fry them in a deep fryer or in a Dutch oven filled with oil. Once the chips are ready, immediately sprinkle them with a spice mix made from dry buttermilk and onion powder, which will give them that special flavor. Store the chips, slightly unopened, for a few days, if you can resist eating them that long.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg russet potatoes, washed thoroughly and thinly sliced on a mandoline (about 0.2 cm).
- 1/4 cup + 1 tsp coarse salt
- 8 cups peanut butter
- 3 tablespoons dry buttermilk
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 0.5 tsp sugar
- 3 tbsp. chopped fresh dill
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Cooking the dish according to the recipe:
- Mix 8 cups of water with 1/4 cup of salt. Place the sliced potatoes in the solution and let it sit for at least 20 minutes. Then dry the potatoes thoroughly with paper or kitchen towels.
- In a large cauldron, heat oil to 175°C.
- In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill, and the remaining 1 teaspoon salt. Process until smooth.
- Fry the potatoes in small batches until golden brown, 2-3 minutes per batch. Immediately toss in a large bowl with a small amount of the spice mixture. Then place the chips on a baking sheet and sprinkle with more spice mixture.
Categories:
recipe / Deep-frying / Appetizers / Beer snacks / Snacks / Snacks with sauces / Jeff Mauro
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