June 25, 2017

Baked Smoked Paprika Potato Chips & Sriracha-Sour Cream Dip

Name: Colorful Baked Smoked Paprika Potato Chips & Sriracha-Sour Cream Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 ounces Sour Cream; ¼ cup plus 1 tablespoon Sriracha; ¾ pound of mixed color Fingerling potatoes (, peeled); Olive Oil; Smoked Paprika; Sweet Paprika; Kosher Salt; Mandolin Slicer

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Making potato chips at home is easy with a special trick. This simple recipe bakes fresh potato slices to a crispy chip for a healthier option. Baked Smoked Paprika Potato Chips with Sriracha Sour Cream Dip are a zippy option perfect for spicy snacking or a grilling side dish.

I don’t eat potato chips often but sometimes nothing else tastes quite as good as a salty chip. Do you know you can make them at home? Super easy and baking can be just as good a frying (with fewer calories, fat and just as much flavor). You can change up the flavors to suit your mood too. These Baked Smoked Paprika Potato Chips are some of my favorites and paired with spicy Sriracha Sour Cream Dip, they are nothing less than addictive!

The Trick to Making Perfect Homemade Baked Potato Chips

There is a trick to making potato chips at home; using a mandolin slicer. With a mandolin, the potatoes are sliced very thinly in a matter of minutes. Having uniformly sized potato slices aids in consistent cooking time. If slices are different thickensses or sizes, they won’t cook at the same time requiring monitoring to ensure they cook but don’t burn. It’s also possible to cut the potato slices with a sharp kitchen knife although it’s tough to get them all the same thickness.

Tips for Buying a Mandolin Slicer

A mandolin is an inexpensive kitchen tool and something once you use it you’ll find many more ways to use it for food prep. We have multiple mandolins in our kitchen from those we’ve purchased at fine cooking stores to less expensive models from Asian super markets. I recommend choosing one with adjustable spacing (so you can adjust it thickness of what you are slicing) as well as a piece that sits on the food for slicing so you don’t have your fingers directly on the food itself. They are very sharp and the protective piece ensures you won’t cut yourself.

Any type of potato may be used for making homemade potato chips however I chose colored Fingerlings for these baked smoked paprika potato chips, for their shape and to add some visual appeal to the presentation. If using larger potato varieties, the cooking time may need to be increased.

A simple sprinkle of kosher salt is fantastic on homemade potato chips but I hoped to make them a bit zingier with the addition of hot smoked paprika. A little goes a long way however and under seasoning is always best versus covering them completely unless you really love hot spicy chips!

Sriracha Sour Cream dip adds another spicy yet tangy layer of flavor to the baked smoked paprika potato chips. There are suggestions in the recipe to adjust the heat of each the baked potato chips and the dip to match your personal preference.

Baked Smoked Paprika Potato Chips with Sriracha-Sour Cream Dip - BoulderLocavore

5 from 9 votes

Colorful Baked Smoked Paprika Potato Chips & Sriracha-Sour Cream Dip

These smoky, spicy, colorful potato chips are a snap to make and healthier for not being fried. Paired with creamy, spicy Sriracha-Sour Cream Dip and 'chips and dip' are transformed!

Hot smoked paprika can be overpowering with spicy heat so it is mixed with sweet paprika. If you love bold spiciness, the ratio of the two paprikas may be changes to include a higher amount of hot smoked paprika. The same goes for the heat of the dipping sauce. If you are a bit heat-shy, start with 3 tablespoons of sriracha in the sour cream, taste and add more to your preference.

Course Snack

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Author Toni Dash

Ingredients

Ingredients for Sriracha-Sour Cream Dipping Sauce:

8 ounces Sour Cream
¼ cup plus 1 tablespoon Sriracha

Ingredients for Paprika Potato Chips:

¾ pound of mixed color Fingerling potatoes , peeled
Olive Oil
Smoked Paprika
Sweet Paprika
Kosher Salt
Mandolin Slicer

Instructions

Instructions for Sriracha-Sour Cream Dip:

Combine the sour cream and sriracha in a bowl, stir until fully incorporated. Cover and place in the refrigerator to thicken.

Instructions for the Baked Potato Chips with Smoked Paprika:

Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Using a mandolin slicer, slice potatoes very thin (not paper thin but only slightly thicker). A sharp knife may also be used however uniform thickness aids in consistent results when baking. Dab moisture from potato slices with a paper towel.
Using an oil mister or pastry brush, very lightly coat each side of potato slices with olive oil and place them on the prepared baking sheets. NOTE: Over coating them prohibits the slices from becoming crisp when baking.
Place an equal mixture of smoked paprika and sweet paprika (start with 1 teaspoon each) in a sieve or fine meshed strainer. Moving strainer above the potato slices on the baking sheet, tap the side of the strainer lightly to sprinkle a fine coating of paprika onto the slices. A little goes a long way flavor-wise so sprinkle lightly!
Sprinkle a pinch of kosher salt over the potato slices and place them into the oven for 15-20 minutes, watching toward the end of the baking to ensure no burning.
Remove from oven and allow chips to cool to room temperature. They will continue to become crisp as they cool.