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Crispy Sour Cream & Onion Chips {GAPS-Style}

Affiliate Disclosure | in Recipes | by | with 31 Comments

Life As a Weekend Redneck

I was eight when my dad leaned me over the kitchen sink for my first caviar tasting. Who does a caviar tasting over a sink, you ask? Parents who know their kids are going to puke it up, that’s who. :)


Our "Little House"

But our weekend visits were far from hoity-toity. In fact, many evenings you’d find us in a field of fresh mown hay, shooting beer cans over the pond in the lower half of our forty acres. Except for the fact that it got zero t.v. reception, I loved that little cottage in the Texas plains . . . the Kool-aid mix that masked the weird taste of the well water, dinners of hot dogs and chips on the patio while we stared impatiently at the sky, Black Cats and bottle rockets in hand.

And then, whiz!

The night sky is blazing and I am running through our field, searching for stray embers like treasure. “I’ve got one!” I yell, stamping and huffing with all my might as my brother and sisters echo the refrain off in the distance.

We shoot and shoot until our eyes are bleary, then off to bed we go, collapsing breathless into blankets that smell like sawdust . . . gently lulled to sleep by the thrumming of katydids.

Potato Chips on the 4th of July are as American as Apple Pie

My dad and I were not exactly close. So why, on those hot summer nights,  do I vividly recall feeling connected to him? Satisfied? Whole?

I don’t know, but those moments are some of my most closely held memories. As this 4th of July approached I couldn’t stop thinking about the “Little House,” as we called it, and those simple dinners leading up to the big show. In fact, the desire to recreate an element from that meal became something of an obsession these past couple weeks.

Only, potato chips are illegal on GAPS. Awesome.

Attempts 1-7 at chips using squash were utter failures. Double awesome.

Batch #8? Awesome. No Really . . .

Turns out the trick to crispy chips is, ironically, water. So here it is, my ode to bright July nights.

What’s YOUR Favorite Fourth of July Story??

Homemade Sour Cream & Onion Chips


  • Mandoline
  • Medium bowl
  • Candy thermometer (recommended but not essential)
  • Deep pot with smallish circumference




  • 1½ teaspoons dried parsley flakes
  • 2 teaspoons salt
  • ½ teaspoon dried dill
  • 2 teaspoons onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground pepper

How To:

  1. Place seasoning ingredients into a food processor or coffee grinder and pulse until finely ground
  2. Cut off the bulb part of the squash and set aside for another use. Peel the skin off of the remaining squash and divide it into 3 inch chunks. Using a mandoline set at 1/16th inch, slice the squash.
  3. Put all slices in a big bowl of water and soak for 1 hour.
  4. Drain as much water as you can from the squash slices, then lay them flat on some towels and pat surface dry. Any leftover moisture can cause the tallow to splatter, so don’t skip this step!
  5. Heat oil in a small pot while monitoring with a candy thermometer. Tallow should be heated to 375F but coconut oil should not be heated past its smoke point of 350F. (Chips fried in coconut oil will be slightly less crispy, but you’ll love them, promise.)
  6. Place a batch of squash slices into the fryer . . .  make sure that they don’t stick to each other and that they are completely submerged.
  7. Turning as necessary, fry until crispy and then scoop them out with tongs or a slotted spoon (1-2 minutes depending on heat). Place chips on a plate lined with paper towels and sprinkle seasoning while they’re hot.
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31 Responses to Crispy Sour Cream & Onion Chips {GAPS-Style}

  1. Daniel says:

    These were really tasty. You’re in the kitchen cooking up another batch right now, and Katie’s excited. :)

  2. Soli @ I Believe In Butter says:

    Oh Heather, I WISH I had the supplies to make these. Even though chips now taste horrible to me, I do fondly remember the days when I could down entire bags on my own. (uh, yeah, I do have quite an appetite.)

    Enjoy your day!

  3. Brynna says:

    Must.Try.This!!!! They look delicious!!

  4. Arianah Watts says:

    I must give this a try…they look delish! Stopping by from the blog link up and I sure am glad I did :)

  5. Kathryn Nordyke says:

    This sounds lovely!! After reading your other sweet potato chip recipe, I’ve decided I MUST get a mandolin!

  6. Janani Ramanath via FB says:

    Yummy! There is a typo in Step 4 btw. It should be ‘squash’ not ‘potato’.

  7. Mommypotamus via FB says:

    Thanks for catching that, Janani!

  8. Stocking The Dream Kitchen « The Mommypotamus says:

    […] is the next thing to knock out on my wish list! These GAPS-friendly sour cream and onion chips are simply addictive and I want to make them in mass quantities. If you are going to make chips, […]

  9. Jennifer says:

    Can you save the oil/tallow and for how long? refrigerated?

    • Heather says:

      Annette at Wilderness Family Naturals says coconut oil lasts in her deep fryer for a year or so. If you’re using tallow it will spoil quickly at room temp, so keep it in the freezer until you’re ready to make chips. Not sure how long it lasts – we go through ours pretty quickly!

      • Jennifer says:

        Does she keep the deep fryer pan with coconut oil in her fridge?

        I’m looking into tallow- but we don’t have any. We do have c. oil though. Oddly, I don’t love the taste of coconut oil most of the time (and mainly use it in skin products) so another question is this: have you used it for your chips, and does it leave a cocnut-ty taste? We use Nutiva brand.

        • Heather says:

          No, I think she leaves it at room temp. I use the cooking grade stuff from Wilderness Family Naturals because I don’t like the coconuty flavor all that much either – it’s good and mild :)

  10. Maggie says:

    Where do you buy tallow? When I search I end up with soap- and candle-making websites.

  11. Holly says:

    Mine are not crispy at all. Fried them in tallow too. I have them in the dehydrator hoping they’ll crispen up. They are delicious but I was hoping to pack them for school lunches.

    • Heather says:

      I’m so sorry, Holly! Did you heat the oil to 375? They don’t get super crispy even at 350 when I fry them with coconut oil :(

  12. Maggie says:

    Heather, I’m sorry to bother you a second time, but could you help me out with buying / understanding tallow, from my comment above?

  13. Rachel Maynard says:

    I really want to make these! I live in a part of the world where healthy oils are hard to come by, except for olive oil. Do you think it would work? Also, no opportunity to get a mandolin. Any ideas for substitutes?

    • Heather says:

      Hi Rachel! Unfortunately I would not recommend olive oil. It is very unstable at high heat and will convert to unhealthy trans-fatty acids :(

  14. meg says:

    can you save oil and use again?

  15. Billy says:

    Thanks for the recipe – can’t wait to try it – I’ve only done baked chips.

  16. northwestchefs says:

    This is a great idea for an appetizer. Thanks for the share

  17. Foods on the Go « Nourish Your Baby says:

    […] avocado in the skin. The half of avocado serves as a bowl and I can simply hand it to him with some chips or crackers. This method also works well for a snack for you or for your baby if you are […]

  18. Nourish Your Baby says:

    […] avocado in the skin. The half of avocado serves as a bowl and I can simply hand it to him with some chips or crackers. This method also works well for a snack for you or for your baby if you are […]

  19. savanna says:

    I posted the one for the dehydrator giveaway as well. These are my favorite flavor of chips. delicious.

  20. Kim says:

    Awesome recipe! Just one question though, can I use lard to fry the chips in? I have no tallow.

  21. Healthy Superbowl Snacks and Appetizers (that are still delicious!) : Real Food RN says:

    […] Crispy Sour Cream & Onion Chips {GAPS-Style} by the Mommypotamus […]

  22. Lauren says:

    This looks great! But is there any way to make it with less coconut oil?

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