Ingredients
Scale
For the chips:
- 2 russet potatoes, sliced thinly with a mandolin
- oil for frying
For Sour Cream and Onion:
- 1/4 c. nutritional yeast
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 2 tsp. dried chives
- 1 tsp. dried parsley
- 1/2 tsp. sea salt
For BBQ Flavor:
- 2 tsp. chili powder
- 2 tsp. smoked paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. sugar
- 1/2 tsp. sea salt
Instructions
- In two small bowls, whisk the ingredients for the individual flavors together until well-combined.
- Heat the oil in a large skillet until 350 degrees. You will know it’s ready when you test 1 chip and it immediately begins to sizzle once it hits the oil Cook until just lightly browned. Remove and allow to drain. *Read the post for clear instructions.
- Once the chips have been removed from the oil, gently sprinkle the potatoes on each side.
Nutrition
- Serving Size: 10 chips
- Calories: 130
- Sugar: 0g
- Sodium: 240mg
- Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Protein: 1g
