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:

Quickview
364k Calories
4g Protein
29g Total Fat
23g Carbs
9% Health Score
Limit These
Calories
364k
18%

Fat
29g
45%

  Saturated Fat
10g
67%

Carbohydrates
23g
8%

  Sugar
3g
4%

Cholesterol
39mg
13%

Sodium
791mg
34%

Get Enough Of These
Protein
4g
8%

Vitamin C
38mg
46%

Vitamin A
1490IU
30%

Vitamin B6
0.45mg
23%

Vitamin E
2mg
20%

Potassium
658mg
19%

Phosphorus
160mg
16%

Vitamin K
14µg
13%

Fiber
3g
13%

Vitamin B2
0.21mg
12%

Manganese
0.22mg
11%

Calcium
103mg
10%

Magnesium
38mg
10%

Iron
1mg
9%

Vitamin B1
0.13mg
9%

Copper
0.16mg
8%

Vitamin B3
1mg
8%

Vitamin B5
0.66mg
7%

Folate
25µg
6%

Zinc
0.73mg
5%

Vitamin B12
0.21µg
4%

Selenium
2µg
3%

Vitamin D
0.3µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Turkey breast fingers with avocado dip

BBC Good Food

Spicy tomato baked eggs

BBC Good Food

Mexican Roll-Ups

Julies Eats and Treats

Grape Leaves Stuffed with Bulgur, Apricots and Mint (Yalancie Dolmas)

Vegetarian Times

My Simple Custard Flan ( Filipino Leche Flan)

Foodista