Homemade Potato Chips with Sour Cream and Onion Dip

Name: Homemade Potato Chips with Sour Cream and Onion Dip
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large Russet potatoes; 6 cups vegetable oil, for frying; Salt, to taste; 1/2 cup cream cheese, softened; 1 cup sour cream; 1 1/2 tsp onion powder; 2 tbsp fresh chives, finely chopped; 1 pinch kosher salt; Ice cubes

Homemade potato chips made with a boiling step before frying deliver restaurant-quality crispness, served alongside a creamy sour cream and onion dip.

🌍American 🏷️Potato chips 🏷️Homemade chips 🏷️Sour cream and onion dip 🏷️Snack Appetizer

🏷️

🏷️Game-day

-0:00

cookingwithshereenonTikTok

Total

45 min

Servings

4

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

4 large Russet potatoes
6 cups vegetable oil, for frying
Salt, to taste
1/2 cup cream cheese, softened
1 cup sour cream
1 1/2 tsp onion powder
2 tbsp fresh chives, finely chopped
1 pinch kosher salt
Ice cubes

9 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Peel and rinse the russet potatoes.
2
Using a mandoline slicer, slice the potatoes very thinly.
3
Immediately place the potato slices into a large bowl of cold water with ice to prevent browning.
4
Strain the potatoes from the ice water.
5
Bring a large pot of water to a rolling boil. Add the potato slices and boil for exactly one minute.
6
Using a spider strainer, immediately transfer the boiled potato slices to another ice bath to stop the cooking process.
7
Strain the potatoes again and lay them in a single layer on a clean kitchen towel. Pat them completely dry with another towel or paper towels.
8
Heat frying oil in a large pot or Dutch oven to 300°F (150°C).
9
Working in batches, carefully add the dried potato slices to the hot oil. Fry, agitating occasionally, and maintain the oil temperature between 280-300°F (138-150°C).
10
Fry for about 5 minutes, or until the bubbling subsides and the chips are golden and crispy.
11
Remove the chips with a spider strainer, allowing excess oil to drip off, and place them on a wire rack or in a large bowl. Immediately season with salt and toss to coat.
12
To make the dip, combine softened cream cheese, sour cream, onion powder, finely chopped chives, and a pinch of kosher salt in a medium bowl.
13
Mix the dip ingredients until well combined. Garnish with extra chives if desired.
14
Serve the homemade potato chips with the sour cream and onion dip.

Was this recipe helpful?

Tips & Notes

Pro tips

Slice potatoes consistently to about 1/16 inch thick using a mandoline or sharp knife—uniform thickness ensures even cooking and crispness.
After boiling, pat potatoes completely dry with paper towels before frying to prevent oil splattering and maximize crispness.
Fry in batches and avoid crowding the oil; chips need space to crisp up properly without steaming.
Salt chips immediately after removing from oil while they're still hot so seasoning adheres better.

Substitutions

Russet potatoes → Yukon Gold potatoes (will be slightly less crispy but still good)
Sour cream → Greek yogurt (tangier flavor, slightly thicker dip)
Fresh chives → Fresh dill or green onion (similar herbaceous note)

Storage & make-ahead

Store cooled chips in an airtight container at room temperature for up to 2 days; refresh in a 275°F oven for 5 minutes if needed. Dip keeps refrigerated for up to 3 days.