This commercial sour cream & onion chip contains inflammatory seed oils (corn, cottonseed, soybean, sunflower), artificial flavors, MSG, and corn syrup solids. Our DIY version uses organic potatoes fried in nutrient-dense avocado oil and seasoned with real sour cream powder, organic onion powder, and nutritional yeast for umami without MSG.
Based on: dsdsds
· Makes approximately 45 servings
· Serving: 13 chips (28g)
Why This Recipe is Seed Oil Free
Commercial dsdsds from bfgfg often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Rounds out the flavor profile with subtle savory notes
Instructions
Step 1. Wash and scrub 1.4kg organic potatoes thoroughly but do not peel — the skin adds nutrients and authentic texture. Using a mandoline slicer or very sharp knife, slice potatoes to exactly 1.5mm thickness (about the thickness of a quarter). Inconsistent thickness leads to uneven cooking where some chips burn while others stay soggy. Immediately place sliced potatoes in a large bowl of cold water to prevent browning and remove excess starch — this step is crucial for crispiness.
Step 2. Soak sliced potatoes in cold water for 30-45 minutes, changing the water twice. The water will become cloudy with starch — keep changing until it runs mostly clear. This removes surface starch that would otherwise create gummy, non-crispy chips. After soaking, drain thoroughly and pat completely dry with clean kitchen towels. Any remaining moisture will cause dangerous oil splattering and soggy chips.
Step 3. Heat 1 liter avocado oil in a heavy-bottomed pot or deep fryer to exactly 350°F (175°C) — use a thermometer as temperature control is critical. Too low and chips absorb oil becoming greasy; too high and they burn before cooking through. Working in small batches of about 50g potato slices at a time, carefully lower into oil to avoid temperature drops. Fry for 2-3 minutes until golden brown and crispy. Remove with slotted spoon onto paper towels.
Step 4. While chips are still warm (this is when seasoning adheres best), prepare the seasoning blend: In a spice grinder or mortar and pestle, combine 60g sour cream powder, 30g organic onion powder, 15g sea salt, 20g nutritional yeast, and 8g garlic powder. Grind until completely uniform — any lumps will create uneven seasoning distribution. The powder should be fine enough to stick to the chips uniformly.
Step 5. Immediately after draining each batch of chips, while still warm and slightly oily, toss in a large bowl with 2-3 tablespoons of the seasoning mixture per 100g of chips. The residual oil helps seasoning stick. Taste and adjust — you may need slightly more salt depending on your preference. Let chips cool completely before storing, as trapped steam will make them soggy. Use within 1 week for best crispiness, stored in airtight containers with silica gel packets if available.
Storage
Store finished chips in airtight containers at room temperature for up to 1 week. For maximum crispiness, include a food-safe silica gel packet in each container. Leftover seasoning blend keeps for 6 months in a sealed jar. Unused avocado oil can be strained and reused 2-3 times for frying.
Cost Comparison
Cost per serving (homemade)$0.71
Cost per serving (store-bought)$0.45
Savings-58%
DIY costs more upfront but you're paying for premium organic ingredients and avoiding inflammatory seed oils, artificial flavors, and MSG. Most seasoning ingredients last for multiple batches, bringing long-term cost per serving down significantly. The health benefits of clean ingredients justify the premium.