Cheddar Sour Cream Potato Chips From Scratch
Is there anything better than a homemade potato chip? How about a Cheddar Sour Cream Potato Chip From Scratch?!
Ingredients
- 5 large Russet Potatoes peeled and cubed
- 1 cup Extra Sharp Cheddar Cheese finely shredded
- 1/3 cup Sour Cream
- 1/4 tsp kosher salt
- 2 cups vegetable oil for frying
Instructions
- In a large pot, boil potatoes until very tender.
- Pre-heat oven to 350 degrees and line baking sheets with parchment paper.
- Drain potatoes, add to a bowl and add cheese, sour cream, and salt and mash until super creamy. Let cool.
- Grab a teaspoon or so of potatoes, roll it in a ball, and then press it flat on parchment paper lined baking sheets. Spread them into rounds as thin as you can. Think the thinner, the crispier. Wiping the potato off of your hands after every couple of chips will make your hands less sticky when flattening the chips out. Alternatively, you could just use a spatula and flatten them out if you're not concerned about shape. Continue with all of the potatoes.
- Bake potatoes for 15 minutes. Cool and then gently remove from parchment paper with a spatula.
- Heat 2-3 cups of vegetable oil in deep saute pan until oil is about 300 degress or when it bubbles around a wooden spoon.
- In batches (don't over crowd the pan) fry potato slices for 1-2 minutes until they begin to brown. If your chips are thicker, they may take longer to cook and you may need to flip them. Remove from oil and drain on paper towel lined plates. Keep only two layers per plate. Sprinkle with additional salt, to taste.
- Serve immediately or store in an airtight container for 1-2 weeks. After a day you can re-crisp by adding to a baking sheet and putting under broiler for 15-30 seconds.