Homemade Sour Cream & Onion Seasoning Recipe with Lays Style Potato Chips
Directions
- 1Making Yogurt/Buttermilk Powder. Put 2 cup of Fresh Low fat yogurt in a strainer with muslin cloth for 30 minutes.
- 2After 30 minutes, you will have thick yogurt.
- 3Use baking paper to dry yogurt. Take half of the yogurt and spread it evenly on the baking paper to make a thin layer.
- 4Dry it in the oven at the lowest temperature 165°F for 1-2 hours.
- 5After 2 hours, it will be brittle and completely dry. Make fine powder.
- 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.
- 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.
- 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.
- 9Mix it well.
- 10Making Instant Potato Chips. Thinly slice the potatoes.
- 11Wash 2-3 times until the water runs out clean.
- 12Soak chips in chilled water for 5 minutes.
- 13Use cotton kitchen towel to dry the chips.
- 14Drop sliced potatoes into hot oil. Stir and fry on medium flame.
- 15Fry until the chips turn little brown & crispy.
- 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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