Wavy Sour Cream and Onion Chips


  • 3 pounds russet potatoes, thinly sliced with a wavy cutter, soaked in salted water and drained
  • 3 tablespoons buttermilk powder
  • 2 teaspoons onion salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon sugar
  • 1 tablespoon dried chives
  • 6 cups vegetable oil, for frying


  1. In a gallon plastic storage bag, combine buttermilk powder, onion salt, onion powder, garlic powder, sugar and chives. Set aside.
  2. In a large, heavy-bottom pot, heat the oil to 350 degrees.
  3. Fry the potatoes in batches and drain briefly. Transfer to the plastic bag of spices and shake to coat. Serve immediately or store in an airtight container for up to 3 days.