Ingredients for Dehydrator Sour Cream Onion Potato Chips
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How to Make Dehydrator Sour Cream Onion Potato Chips
- Peel and thinly slice 2 large russet potatoes (about 1/8 inch thick).
- In a large bowl, toss the potato slices with 2 tablespoons sour cream, 1 tablespoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Arrange the potato slices in a single layer on dehydrator trays lined with fruit leather sheets, ensuring they don't overlap.
- Dehydrate at 145°F (63°C) for 4 hours.
- Carefully flip each potato slice using a spatula.
- Continue dehydrating for another 1-2 hours, or until the chips are completely dry, crispy, and easily breakable.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
11g
Fat
4g
Carbs
6g