Ingredients:

  • 2 large russet potatoes (about 500g), scrubbed
  • 2 cups vegetable oil (480ml) (for frying) or 2 tablespoons olive oil (30ml) (for baking)
  • 1 cup sour cream (240ml)
  • 1 teaspoon onion powder (5g)
  • 1 teaspoon garlic powder (5g)
  • ½ teaspoon salt (2g) (adjust to taste)
  • ¼ teaspoon black pepper (1g)
  • Fresh chives or spring onions, finely chopped (for garnish, optional)

Instructions:

  1. Slice potatoes thinly using a mandoline or sharp knife into even rounds.
  2. Submerge the sliced potatoes in a bowl of cold water for at least 30 minutes to remove excess starch.
  3. In a mixing bowl, combine sour cream, onion powder, garlic powder, salt, and black pepper. Whisk until smooth.
  4. Drain the potatoes and pat them dry with paper towels to remove excess moisture.
  5. For Frying: Heat vegetable oil in a deep frying pan until shimmering. Fry potato slices in batches until golden brown and crispy. Drain on paper towels.
  6. For Baking: Preheat the oven to 400°F (200°C). Toss potato slices in olive oil and spread them in a single layer on a baking sheet. Bake for 20-30 minutes, flipping halfway through, until crispy.
  7. Toss the cooked chips in the sour cream mixture until well coated or serve the sour cream dip on the side. Garnish with chopped chives or spring onions.
  8. Enjoy immediately while crispy!