Vegan Homemade Sour Cream & Onion Potato Chips

Crispy, tangy, and irresistibly flavorful, these Vegan Homemade Sour Cream & Onion Potato Chips are your go-to guilt-free snack! Made with thinly sliced russet potatoes and coated in a zesty cashew-based sour cream seasoning, this recipe delivers all the classic flavors of the beloved chip — but without dairy or artificial additives. The perfect balance of onion powder, garlic powder, dried dill, and nutritional yeast creates a plant-based flavor explosion in every bite. Baked to perfection, not fried, these chips are wonderfully crunchy yet light, making them ideal for sharing or indulging solo. Whether you’re serving them at a party, packing them for a snack, or craving a wholesome alternative to store-bought chips, these vegan potato chips are sure to satisfy.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 medium russet potatoes
• 0.5 cup raw cashews
• 0.5 cup water
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Step 1

Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

Step 2

Using a mandoline slicer or a sharp knife, slice the potatoes thinly, about 1/16 inch thick, ensuring even thickness for all slices.

Step 3

Soak the potato slices in a bowl of cold water for 5 minutes to remove excess starch. This helps in achieving crispier chips.

Step 4

Drain and thoroughly pat dry the slices with a clean kitchen towel.

Step 5

In a blender, combine the raw cashews, water, and lemon juice. Blend until smooth to create a vegan sour cream substitute.

Step 6

Transfer the cashew cream to a large bowl and add nutritional yeast, onion powder, garlic powder, dried dill, sea salt, and black pepper. Mix until well combined.

Step 7

In another bowl, toss the potato slices with olive oil until lightly coated.

Step 8

Dip each potato slice into the cashew mixture, ensuring it is well coated, and lay it flat on the baking sheet without overlapping.

Step 9

Bake in the preheated oven for about 20 to 25 minutes, flipping the chips halfway through, until they are golden brown and crispy.

Step 10

Remove from the oven and let them cool on the baking sheets for several minutes before serving.

Step 11

Enjoy the chips as is or store them in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(779.8g)

Amount per serving	% Daily Value*
Calories	1155.1

Total Fat 52.9g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2426.4mg	0%
Total Carbohydrate 147.3g	0%
Dietary Fiber 14.6g	0%
Total Sugars 10.2g
Protein 32.9g	0%

Vitamin D 0IU	0%
Calcium 154.8mg	0%
Iron 11.7mg	0%
Potassium 3637.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 11.0%

Carbs: 49.2%