Here’s a way to take an everyday snack to a whole new level; these homemade potato chips and creamy chive dip are elegant enough to serve as a party appetizer and a fun alternative to an ordinary bag o’chips.

They’re dusted with fresh black pepper and baked to a deliciously caramelized crisp in butter…you probably won’t eat just one.

Black Pepper Baked Potato Chips

By Karen
Makes 4 servings


4 medium Yukon Gold potatoes
5 tablespoons melted butter
1 teaspoon freshly ground black pepper
½ teaspoon coarse salt
1 teaspoon (red or white) wine vinegar
½ cup sour cream
¼ cup chopped chives
2 green onions, light green parts finely chopped
Pinch salt


Heat oven to 425°F.

Slice potatoes about 1/8-inch thick on a mandoline or by hand with a very sharp knife.

Put potatoes in a large bowl; pour butter over and sprinkle with pepper and salt; toss gently to coat.

Arrange potatoes on 2 large baking sheets in one layer; bake 1 sheet at a time for 10 minutes or until golden and crisp – keep your eye on them as they can brown quickly.

Cool chips on baking sheet until they crisp up; sprinkle lightly with vinegar. Use a thin spatula to transfer the chips to a serving bowl.

Mix sour cream, chives, green onions and salt together; serve in a bowl alongside chips.

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3 thoughts on “Black Pepper Baked Potato Chips

  1. jackie guntle said:

    Like your page I’ll be back

  2. Jackie Rogers said:

    Your recipes look yummy. Glad to get them!

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