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.
Servings 4 cups Baked Potato Chips and 1 cup dipping sauce
Calories 176kcal
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.
Nutrition
Calories: 176kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 446mg | Potassium: 459mg | Fiber: 1g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 28.5mg | Calcium: 73mg | Iron: 0.8mg