Homemade Sour Cream & Onion Seasoning Recipe with Lays Style Potato Chips

7m
Serves 1
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Directions

  1. 1Making Yogurt/Buttermilk Powder. Put 2 cup of Fresh Low fat yogurt in a strainer with muslin cloth for 30 minutes.
  2. 2After 30 minutes, you will have thick yogurt.
  3. 3Use baking paper to dry yogurt. Take half of the yogurt and spread it evenly on the baking paper to make a thin layer.
  4. 4Dry it in the oven at the lowest temperature 165°F for 1-2 hours.
  5. 5After 2 hours, it will be brittle and completely dry. Make fine powder.
  6. 6Making Dry Parsley Flakes (For Seasoning). Dry the fresh parsley leaves in the sun/under a fan or oven (on lowest temperature) for 2 hours.
  7. 7Making Dry Dill Flakes (For Seasoning). Dry the fresh dill in the sun or under a fan or oven (with lowest temperature) for 2 hours.
  8. 8Making Sour Cream & Onion Seasoning. Mix Yogurt/Buttermilk Powder, Milk Powder, Onion powder, Garlic Powder, Salt, Powder sugar, Dried parsley, Dried dill and Pinch of citric acid in a blender.
  9. 9Mix it well.
  10. 10Making Instant Potato Chips. Thinly slice the potatoes.
  11. 11Wash 2-3 times until the water runs out clean.
  12. 12Soak chips in chilled water for 5 minutes.
  13. 13Use cotton kitchen towel to dry the chips.
  14. 14Drop sliced potatoes into hot oil. Stir and fry on medium flame.
  15. 15Fry until the chips turn little brown & crispy.
  16. 16Sprinkle some sour cream and onion seasoning.

Ingredients

  • 2 cup Fresh Low fat yogurt
  • 1 Weight
  • 1 bunch Fresh parsley leaves
  • 1 bunch Fresh dill
  • 2 Potatoes
  • 1 cup Oil
  • 2 tbsp Yogurt/Buttermilk Powder
  • 1 tbsp Milk Powder
  • 1 tsp Onion Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Salt
  • 0.5 tsp Powder sugar
  • 0.5 tsp Dried dill
  • 1 pinch Pinch of citric acid

Equipment

blenderbaking paperovenpanskilletstrainerplatepotato slicer

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