Sour Cream & Onion Potato Chips

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   Slice potato paper thin and arrange a single layer on a plate lined with parchment paper. Microwave at 90 percent power until the edges curl, about 4 minutes; repeat with remaining potato slices. Transfer microwaved slices, moist underside up, to 2 rimmed baking sheets lined with parchment. Bake in a 325u00b0 oven until golden brown and crisp, 5 to 10 minutes, swapping sheet positions halfway through baking. Transfer to a bowl and coat with olive-oil cooking spray. Combine the powdered buttermilk, garlic powder, sea salt, dried dill, sugar, and onion powder; toss with chips.

* Per serving · 4 servings · Values may vary.

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