Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

Want more foolproof and delicious recipes?
Sign up for our newsletter and get recipes and inspiration into your inbox.

By: Chef Laura Bonicelli

Savor the crisp, flavorful crunch of homemade potato chips, seasoned with a unique blend of Aleppo pepper, garlic, and onion, then finished with a zesty touch of lemon and fresh dill, complemented by a creamy dollop of sour cream.

Dilly Oven Potatoes with Sour cream

A Snack in a Bag inspires a New Family Favorite

Turning a Salty Snack into a Homemade Recipe🥔

A few months ago, my grandson came over with a bag of sour cream and dill chips. I don’t buy a lot (well, really any) chips these days, but they were – sitting on my countertop. I had to try them! They were really salty, but hard to put down. The combination of potatoes, sour cream, and dill is unbeatable. I couldn’t help thinking how great it would be with fresh dill and actual sour cream. I love making oven chips (I started doing that when I accidentally left potato slices in the oven too long for my potato crust quiche). So, this is the recipe I came up with using fresh dill and full-fat sour cream. 

🔪 Consistent Slices

I used a mandoline for consistent, thin slices of the russet potatoes. This is a crucial step, as uniform slicing ensures even cooking and the perfect crunch. Remember, safety first when using a mandoline – it’s a sharp tool!

That goes for the ceramic ones too! I have a chainmail glove that I use. 

🌶️ The Spices

The combination of Aleppo pepper, garlic powder, onion powder, and Kosher salt creates a punchy, flavorful base. I toss this mixture with extra-virgin olive oil and the potato slices, ensuring each chip is coated as evenly as possible. 

🍋 Finishing 🌿

After baking them to crisp and golden brown, I finish them with fresh dill, lemon zest, and a sprinkle of Maldon sea salt. The lemon and dill added a refreshing brightness, while the Maldon sea salt brought a unique, poppy texture.

🥄 Creamy Contrast

A dollop of cold, creamy sour cream provides a perfect contrast to the warm and spicy chips. They reheat surprisingly well. 

🍽️ A New Family Favorite

These chips have become a new favorite in our household, offering a perfect balance of flavor, crunch, and creaminess with a familiar flavor combination. I serve them as a side to turkey burgers, a snack for a football game, or a quick appetizer in a pinch. They are a total crowd- pleaser! 

Give them a try! 

Buon Appetito!

Russets
fresh dill
oven chips
I hope you love this recipe!
Buon Appetito!

Step by Step Instructions

Dilly Oven Potatoes with Sour cream

Dilly Chips with Sour Cream

© Chef Laura Bonicelli
Savor the crisp, flavorful crunch of homemade potato chips, seasoned with a unique blend of Aleppo pepper, garlic, and onion, then finished with a zesty touch of lemon and fresh dill, complemented by a creamy dollop of sour cream.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, MM-Blue, Sides
Cuisine American
Servings 4
Calories 210 kcal

Ingredients
  

  • 3/4 teaspoon Aleppo pepper
  • 1 tablespoon garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon Kosher salt

=====

  • 2 medium-sized russet potatoes thinly sliced, I use a mandolin
  • 3 tablespoons extra-virgin olive oil

=====

  • 1 tablespoon extra-virgin olive oil I use a finishing olive oil for this.
  • 1 lemon zested
  • 1/3 cup finely chopped fresh dill

=====

  • freshly ground black pepper
  • Maldon sea salt if desired
  • 1/2 cup sour cream

Instructions
 

  • Preheat oven to 450ºF. Line two baking sheets with parchment paper or silpat mats.
  • Grind the Aleppo pepper, garlic powder, onion powder, and salt together in a spice mill.
  • In a medium sized container or bowl, toss the spices oil and potatoes together. Make sure all of the potatoes are coated with oil and spice. Place the slices on the lined baking sheets in a single layer.
  • Bake the chips for 15 minutes or until browned and crisp. Remove from the pan to a large bowl. Toss with the tablespoon of oil, lemon zest, and 3/4 of the dill. Arrange on a platter; season with pepper and Maldon sea salt. Top with remaining dill and dollop with sour cream.

Print - members only.  Please log in or JOIN HERE!

Nutrition

Calories: 210kcalCarbohydrates: 9gProtein: 2gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 17mgSodium: 603mgPotassium: 168mgFiber: 2gSugar: 2gVitamin A: 599IUVitamin C: 19mgCalcium: 61mgIron: 1mg
Keyword Aleppo pepper, garlic powder, onion powder
Tried this recipe?Let us know how it was!

More Recipes

Garden Focaccia

Garden Focaccia

Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...

Red Pepper Hummus

Red Pepper Hummus

Charred Red Pepper Hummus A rich smoky version of hummus. 2 red bell peppers======3/4 cup charred peppers (-- from charred peppers)3 1/4 cups canned or cooked chickpeas1/2 cup tahini1/2 cup extra-virgin olive oil1 lemon (juiced)3 cloves garlic (minced)1 teaspoon...

Want more fool-proof and delicious recipes?
Get recipes and culinary inspiration in your inbox every week!

Pin It on Pinterest