LantChips Sour Cream and Onion Potato Chips

HEADNOTE:
These chips are built for crispness first and seasoning second: thin potato slices fried until pale gold, then finished with a dry, tangy seasoning that clings without heaviness. The flavour is clean, lactic, and savory, with garlic, onion, parsley, and black pepper giving the familiar sour cream profile its structure. Properly made, they should shatter on the bite and finish dry on the palate.

RECIPE ESSENTIALS:
Dish category: Savory snack
Cuisine or origin: Modern European-inspired
Course type: Snack
Yield: 150 g
Serving size: 150 g
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Difficulty: Intermediate

EQUIPMENT:
Mandoline slicer
Heavy saucepan or deep fryer
Fine mesh strainer or spider
Large mixing bowl
Tray lined with paper
Digital scale
Thermometer

INGREDIENTS:
Potato, peeled and sliced very thin: 136 g
Sunflower oil: 12 g
Whey powder: 5 g
Sour milk powder: 4 g
Yoghurt powder: 3 g
Garlic, finely ground: 1 g
Cheese powder: 1 g
Aroma: 0.5 g
Onion, finely ground: 1 g
Acidity regulator: 0.5 g
Parsley, dried and finely crushed: 0.5 g
Black pepper, finely ground: 0.5 g

METHOD:

1. Rinse the sliced potato in cold water until the water runs mostly clear, then drain thoroughly and pat completely dry. The slices must be free of surface moisture before frying.

2. Heat the sunflower oil to 175°C in a heavy saucepan or deep fryer. Fry the potato slices in small batches for 3 to 4 minutes, turning as needed, until pale gold, crisp, and no longer bubbling aggressively.

3. Lift the chips out and drain on paper for 2 minutes. They should feel rigid and dry at the surface.

4. In a large bowl, combine the whey powder, sour milk powder, yoghurt powder, garlic, cheese powder, aroma, onion, acidity regulator, parsley, and black pepper.

5. Add the warm chips to the bowl and toss gently for 20 to 30 seconds, just until the seasoning adheres in a thin, even coat. The chips should remain clean and crisp, not dusty or clumped.

6. Transfer to a tray and allow to stand for 3 minutes before serving. The seasoning should settle and the chips should retain a sharp snap.

PLATING AND SERVING:
Pile the chips loosely in a shallow bowl or on a small tray, keeping the edges visible and the structure airy. Serve immediately while the surface remains crisp and the sour cream seasoning is vivid.

PROFESSIONAL NOTES:
The potato must be sliced uniformly thin; uneven thickness destroys the final texture. Season while the chips are still warm, but not oily, so the powder coats without forming patches. Keep the frying gentle and controlled: color should stay light, and the finish should be dry, brittle, and clean.