Sour Cream and Onion Potato Chips

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

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 (63°C).  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.