Prep the potatoes:
Wash and scrub the potatoes well. Thinly slice them using a mandoline or sharp knife to ensure even cooking.

Soak and dry:
Place slices in a bowl of cold water and soak for at least 30 minutes. This removes excess starch and makes the chips crispier. Drain and pat them completely dry with a towel.

Season and bake:
Preheat the oven to 400°F (200°C). Toss the slices with olive oil, salt, pepper, onion powder, and garlic powder. Lay them in a single layer on a parchment-lined baking sheet.

Bake:
Bake for 15–20 minutes, flipping halfway through, until golden brown and crispy. Keep an eye on them, as thinner slices can brown quickly.

Finish with flavor:
In a small bowl, mix the sour cream with orange zest and chives. Once chips are out of the oven, let them cool slightly, then toss gently in this mixture or serve it as a dip on the side.

Optional boost:
Add a light dusting of nutritional yeast or paprika over the finished chips for an extra layer of flavor.