Crispy Chip with Dip (Printable Version)

Crunchy homemade chips served with a smooth, flavorful dip, ideal for easy snacking.

# What You’ll Need:

→ Chips

01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon smoked paprika (optional)

→ Dip

05 - 1 cup sour cream
06 - 2 tablespoons mayonnaise
07 - 2 tablespoons fresh chives, finely chopped
08 - 1 tablespoon lemon juice
09 - 1 garlic clove, minced
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon salt

# Directions:

01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - Wash and slice the potatoes thinly, approximately 1/8 inch thick. Pat dry thoroughly with paper towels.
03 - In a large bowl, toss the potato slices with olive oil, sea salt, and smoked paprika if using.
04 - Place the seasoned potato slices in a single layer on the prepared baking sheets without overlapping.
05 - Bake for 10 minutes, then flip the slices and bake for an additional 8 to 10 minutes until golden and crispy. Monitor closely to avoid burning.
06 - Remove the chips from the oven and transfer them to a wire rack to cool.
07 - In a medium bowl, combine sour cream, mayonnaise, chopped chives, lemon juice, minced garlic, black pepper, and salt. Mix until smooth.
08 - Serve the chips warm or at room temperature alongside the creamy dip.

# Top Tips:

01 -
  • You can make restaurant-quality chips in your own kitchen without any deep-frying mess or oil splatters.
  • The tangy, herbaceous dip comes together in minutes and tastes even better than store-bought versions because you control every flavor.
  • It's the kind of snack that disappears so fast you'll wish you'd made a double batch.
02 -
  • The potato water is your enemy—if your slices aren't completely dry before they hit the oven, steam will soften them instead of heat crisping them, and you'll end up with floppy disappointment.
  • Soaking your sliced potatoes in cold water for 30 minutes before baking removes excess starch and makes them even crispier, which I learned after my third batch finally turned out perfect.
  • Watch the oven closely during the second half of baking because every oven runs different, and burned chips are bitter chips.
03 -
  • A mandoline slicer is worth having for this recipe—uniform thickness means uniform crispiness, and the difference is noticeable.
  • If you want extra flavor intensity, reserve a tablespoon of the dip and swirl a tiny drizzle of really good olive oil and a sprinkle of fleur de sel on top just before serving for an elegant touch.

Return