Lay's Sour Cream and Onion Chips Recipe (Copycat)

Craving that tangy, creamy, and savory flavor of Lay’s Sour Cream and Onion chips? This copycat recipe recreates that iconic snack at home using real sour cream powder and dried onion, delivering a bold, perfectly balanced coating on crispy homemade potato chips. It’s a fun, rewarding project that yields a fresher, more intense version of the classic, and it’s sure to impress at parties or movie nights.

Ingredients

4 large russet potatoes (about 2 lb / 900 g), scrubbed
Vegetable or peanut oil, for frying (about 4 cups / 960 ml)
1/4 cup (30 g) sour cream powder (see Tips for substitute)
2 tablespoons (15 g) dried minced onion, finely ground in a spice grinder or crushed with a rolling pin
1 teaspoon (5 g) garlic powder
1 teaspoon (5 g) onion powder
1 teaspoon (5 g) sugar
1 teaspoon (5 g) salt, plus more to taste
1/2 teaspoon (1 g) citric acid (optional, for extra tang)
1/4 teaspoon (0.5 g) white pepper (optional)

Instructions

Slice the potatoes: Using a mandoline or a very sharp knife, slice the potatoes into 1/16-inch (1.5 mm) thick rounds. Keep them uniform so they cook evenly.
Soak and dry: Place the slices in a large bowl of cold water and swish them around to remove excess starch. Drain and rinse again. Spread the slices on clean kitchen towels and pat them completely dry. This step is crucial for crispiness.
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat the oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
Fry in batches: Carefully add a single layer of potato slices to the hot oil. Fry for 2–3 minutes, stirring occasionally, until they are golden brown and stop bubbling vigorously. Do not overcrowd the pot; fry in batches.
Drain: Using a slotted spoon, transfer the chips to a wire rack set over a baking sheet. Sprinkle lightly with salt while still warm. Repeat with the remaining slices, letting the oil return to 350°F (175°C) between batches.
Make the seasoning: In a small bowl, combine the sour cream powder, ground dried onion, garlic powder, onion powder, sugar, salt, citric acid (if using), and white pepper (if using). Mix well.
Season the chips: Place the warm chips in a large bowl. Sprinkle the seasoning mixture over them, then toss gently to coat evenly. Let the chips cool completely; they will crisp up further as they cool.

Tips

Sour cream powder substitute: If you can’t find sour cream powder, use buttermilk powder mixed with a little yogurt powder (if available) or just buttermilk powder. The flavor will be slightly less tangy but still good. You can also add an extra pinch of citric acid to boost the tang.
Uniform slicing is key: Use a mandoline for perfectly even slices. Uneven thickness leads to some chips being undercooked and others burnt.
Don’t skip the drying: Moisture on the potato slices will cause the oil to splatter and make the chips soggy. Pat them as dry as possible.
Adjust seasoning to taste: Start with the listed amounts, then taste a chip and add more salt or onion powder if you like. The seasoning will settle at the bottom of the bowl, so toss well.

Serving Suggestions

Serve these chips as a snack on their own, or pair them with a creamy dip like French onion dip, ranch dressing, or even a simple sour cream and chive dip. They also make a great crunchy topping for casseroles or salads. For a fun party platter, serve alongside sandwiches, burgers, or grilled cheese.

Variations

Baked version: For a lighter take, toss the potato slices with a little oil and bake at 400°F (200°C) for 15–20 minutes, flipping once, until crisp. Watch them closely to prevent burning.
Spicy kick: Add 1/2 teaspoon of cayenne pepper or chili powder to the seasoning mix for a spicy-sour cream and onion flavor.
Herb twist: Mix in 1 teaspoon of dried dill or chives with the seasoning for a more herbaceous profile.
Sweet potato version: Substitute sweet potatoes for russets; reduce the sugar in the seasoning to 1/2 teaspoon, as sweet potatoes are naturally sweeter.

Storage and Reheating

Store the chips in an airtight container at room temperature for up to 3 days. They will lose some crispness over time, but you can re-crisp them in a 300°F (150°C) oven for 5–7 minutes. Let them cool completely before returning to the container. Do not refrigerate, as moisture will make them soggy.

Frequently Asked Questions

Can I use a different type of potato? Yes, you can use Yukon Gold or waxy potatoes, but they will yield a slightly different texture—typically a bit denser and less fluffy than russets. Russets are ideal for the classic light, crispy chip.

Why are my chips not crispy? The most common reasons are: not drying the slices thoroughly, frying at too low a temperature (which makes them absorb oil), or overcrowding the pot. Ensure the oil is at 350°F (175°C) and fry in small batches.

Can I make the seasoning ahead of time? Absolutely. Store the seasoning mix in an airtight jar at room temperature for up to a month. Just shake or stir before using.

Is citric acid necessary? No, it’s optional. It adds a tangy kick similar to the actual chips, but you can omit it or substitute with a squeeze of lemon juice (though that will add moisture, so it’s better to stick with the powder).

How do I grind the dried onion? Use a clean coffee grinder or a mortar and pestle. If you don’t have one, place the dried onion in a zip-top bag and crush it with a rolling pin until it’s a fine powder. This ensures the seasoning sticks well to the chips.

Can I use an air fryer? Yes, you can air-fry the potato slices in batches at 350°F (175°C) for about 10–12 minutes, shaking the basket halfway. Toss with oil before air-frying. The texture will be slightly different but still delicious.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Lay’s Sour Cream and Onion Chips Recipe (Copycat)