Colorful Baked Smoked Paprika Potato Chips with Sriracha-Sour Cream Dipping Sauce
Colorful Baked Smoked Paprika Potato Chips with Sriracha-Sour Cream Dipping Sauce is a gluten free and lacto ovo vegetarian recipe with 3 servings. One serving contains 365 calories, 4g of protein, and 29g of fat. For $1.58 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. If you have sweet paprika, sriracha, olive oil, and a few other ingredients on hand, you can make it. 64 people have made this recipe and would make it again. It works well as a side dish. It is brought to you by Boulder Locavore. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a solid spoonacular score of 57%. Similar recipes include Baked Sweet Potato Fries with Sriracha Dipping Sauce, Smoked Peppered Mackerel and Sour Cream on Homemade Potato Chips, and Baked Tortilla Chips with Smoked Paprika & Rosemary.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
¾ pound of mixed color Fingerling potatoes, peeled
Kosher Salt
Olive Oil
Smoked Paprika
8 ounces Sour Cream
¼ cup plus 1 tablespoon Sriracha (I used Rocky Mountain Sriracha)
Sweet Paprika
Equipment:
baking paper
baking sheet
pastry brush
paper towels
knife
bowl
oven
sieve
Cooking instruction summary:
Combine the sour cream and sriracha in a bowl, stir until fully incorporated. Cover and place in the refrigerator to thicken.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. 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.
Step by step:
1. Combine the sour cream and sriracha in a bowl, stir until fully incorporated. Cover and place in the refrigerator to thicken.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. Over coating them prohibits the slices from becoming crisp when baking.
2. 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.
3. Remove from oven and allow chips to cool to room temperature. They will continue to become crisp as they cool.
Nutrition Information:
covered percent of daily need
