Potato Crisps with Chive-Sour Cream Dip – a delicious recipe with chives, Freshly ground pepper, Kosher salt, cheese, low-fat sour cream, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
In a large saucepan over moderately high heat, heat the oil to 360.
3
Fry the potato skins in batches, stirring occasionally, until browned and crisp, 2 to 3 minutes per batch.
4
Using a slotted spoon, transfer each batch of potato strips to paper towels to drain, then sprinkle with salt immediately.
5
Transfer the potato strips to a baking sheet and sprinkle them with the grated Parmigiano-Reggiano.
6
Bake for 3 to 4 minutes, just until the cheese is melted.
7
Let the crisps cool, then transfer to a bowl.
8
In a blender or processor, puree the sour cream with the chives and a pinch of salt and pepper until the chives are finely chopped.
9
Transfer the dip to a bowl and serve alongside the potato crisps.
1679
kcal
Calories
188
g
Fat
2
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons snipped chives, Freshly ground pepper, Kosher salt, 2 tablespoons freshly grated Parmigiano-Reggiano cheese, and more.
Yes, Potato Crisps with Chive-Sour Cream Dip falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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