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.
Ingredients
- 3/4 teaspoon Aleppo pepper
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- 1 teaspoon Kosher salt
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- 2 medium-sized russet potatoes thinly sliced, I use a mandolin
- 3 tablespoons extra-virgin olive oil
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- 1 tablespoon extra-virgin olive oil I use a finishing olive oil for this.
- 1 lemon zested
- 1/3 cup finely chopped fresh dill
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- 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.
Nutrition
Calories: 210kcalCarbohydrates: 9gProtein: 2gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 17mgSodium: 603mgPotassium: 168mgFiber: 2gSugar: 2gVitamin A: 599IUVitamin C: 19mgCalcium: 61mgIron: 1mg
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