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Dehydrated Recipes

Sour Cream and Onion Potato Chips | Commercial Dehydrators

You can make one of your favorite flavored chips without the added fat and preservatives! This recipe can be made with either a blender or an immersion blender. Try to spread the mixture as thinly as possible on the dehydrator trays to ensure a chip-like consistency.

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Machine recommendation
Sour Cream and Onion Potato Chips | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
Dehydration time icon
Dehydrating time
13-16 hours
Ingredients
  • 2 large russet potatoes, washed, peeled and sliced into chunks
  • 1/2cup sour cream
  • 1 1/2cups water
  • 1 Tbsp. onion powder
  • 1 Tbsp. minced onion
  • 1 Tbsp. dried parsley
  • 1 1/2tsp. salt
  • 1/2tsp. black pepper
Ingredients
macros

(per 1-oz serving): Calories: 40, Sodium: 505 mg, Dietary Fiber: 0.6 g, Total Fat: 2.2 g, Total Carbs: 4.7 g, Protein: 0.9 g.

Instructions
  1. Cook potatoes in a pot of boiling water until soft.
  2. Drain  potatoes  when  done  and  place  in  a  bowl  with  the remaining ingredients.
  3. Use an immersion blender to create a soft paste.
  4. Use  a  spatula  to  smooth  the  paste  onto  the  dehydrator sheets in a fairly thin layer.
  5. Set  the  dehydrator  to  145°F.  Place  trays  in dehydrator  for  4-6  hours.  Flip  and  return  to  the dehydrator for several hours, for a total of 9-10 hours.
  6. Once cooled, break into smaller pieces.
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Machine recommendation
Sour Cream and Onion Potato Chips | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
Dehydration time icon
Dehydrating time
13-16 hours
Ingredients
  • 2 large russet potatoes, washed, peeled and sliced into chunks
  • 1/2cup sour cream
  • 1 1/2cups water
  • 1 Tbsp. onion powder
  • 1 Tbsp. minced onion
  • 1 Tbsp. dried parsley
  • 1 1/2tsp. salt
  • 1/2tsp. black pepper
Ingredients
macros

(per 1-oz serving): Calories: 40, Sodium: 505 mg, Dietary Fiber: 0.6 g, Total Fat: 2.2 g, Total Carbs: 4.7 g, Protein: 0.9 g.

Instructions
  1. Cook potatoes in a pot of boiling water until soft.
  2. Drain  potatoes  when  done  and  place  in  a  bowl  with  the remaining ingredients.
  3. Use an immersion blender to create a soft paste.
  4. Use  a  spatula  to  smooth  the  paste  onto  the  dehydrator sheets in a fairly thin layer.
  5. Set  the  dehydrator  to  145°F.  Place  trays  in dehydrator  for  4-6  hours.  Flip  and  return  to  the dehydrator for several hours, for a total of 9-10 hours.
  6. Once cooled, break into smaller pieces.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/