Dilly Chips with Sour Cream
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.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4 servings
Ingredients
- 3/4 teaspoonAleppo pepper
- 1 tablespoongarlic powder
- 2 tablespoonsonion powder
- 1 teaspoonKosher salt
- 2 medium-sized russet potatoes (thinly sliced, I use a mandolin)
- 3 tablespoonsextra-virgin olive oil
- 1 tablespoonextra-virgin olive oil (I use a finishing olive oil for this.)
- 1 lemon (zested)
- 1/3 cupfinely chopped fresh dill
- freshly ground black pepper
- Maldon sea salt (if desired)
- 1/2 cupsour cream
Instructions
- 1
Preheat oven to 450ºF. Line two baking sheets with parchment paper or silpat mats.
- 2
Grind the Aleppo pepper, garlic powder, onion powder, and salt together in a spice mill.
- 3
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.
- 4
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.
Nutrition (per serving)
210
Calories
2g
Protein
9g
Carbs
20g
Fat
2g
Fiber
603mg
Sodium