I love this recipe because it transforms simple pantry staples into a brunch-worthy dish with almost no effort. I don’t have to prep many ingredients, and the potato chips add a fun, unexpected twist. It’s also incredibly versatile, reheats beautifully, and feels special enough for guests while still being easy enough for a weekday breakfast.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 Tbsp. extra-virgin olive oil 1/2 medium yellow onion, minced 8 large eggs 1/4 cup sour cream, plus more for garnish 1 1/2 cups sour cream & onion chips, plus more for garnish 2 Tbsp. freshly chopped chives, plus more for garnish Kosher salt Freshly ground black pepper
Directions
Preheat the oven to 375°F and heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until golden and caramelized, 20 to 25 minutes.
While the onions cook, whisk the eggs and sour cream together in a large bowl. Add the chips and chives and stir to combine. Let the mixture sit for 10 minutes, then season with salt and pepper.
When the onions are caramelized, pour the egg mixture into the skillet and stir to distribute the chips evenly.
Transfer the skillet to the oven and bake until the eggs are just set, 10 to 12 minutes.
Let the frittata cool for 5 minutes, then garnish with more sour cream, chips, and chives before serving.
Servings and Timing
This recipe makes 4 servings. Prep Time: 5 minutes Cook Time: 50 minutes Total Time: 55 minutes
Variations
I like switching up the flavors depending on my mood. Barbecue chips add a smoky sweetness, while jalapeño chips bring a little heat. If I want a creamier texture, I stir in a bit of shredded cheese before baking.
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I warm slices in a 300°F oven for about 10 minutes or microwave them gently until heated through. The chips soften over time, but the flavor stays just as delicious.
FAQs
Can I use a different flavor of potato chips?
Yes, I swap in any flavor I like. Each one gives the frittata its own unique twist.
Will the chips stay crunchy?
Some stay crunchy while others soften, giving a mix of textures that I really enjoy.
Can I make this frittata ahead of time?
I can bake it ahead and reheat it later, though the texture is best the day it’s made.
Can I add vegetables?
Yes, I often add cooked spinach, peppers, or mushrooms, making sure not to add too much moisture.
What kind of skillet should I use?
I use an oven-safe skillet, preferably cast iron, to move easily from stovetop to oven.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works well and gives a similar creamy richness.
How do I prevent the frittata from drying out?
I avoid overbaking and always let it rest before slicing so it stays tender.
Can I double the recipe?
Yes, I double it and bake it in a larger oven-safe pan, adding a few extra minutes to the baking time.
Can I make it dairy-free?
I replace the sour cream with a dairy-free alternative and it still works nicely.
Why let the egg mixture sit before baking?
Letting it sit softens the chips slightly and helps the flavors meld.
Conclusion
I love how simple, fun, and flavorful this Potato Chip Frittata is. It turns everyday ingredients into a dish that feels playful and satisfying, perfect for breakfast, brunch, or even a quick dinner. Every time I make it, it disappears fast, and I always enjoy those crunchy, savory bites.
A quick, comforting, and indulgent frittata made with potato chips for a fun mix of softness and crunch in every bite.
Ingredients
2 Tbsp extra-virgin olive oil
1/2 medium yellow onion, minced
8 large eggs
1/4 cup sour cream, plus more for garnish
1 1/2 cups sour cream & onion potato chips, plus more for garnish
2 Tbsp freshly chopped chives, plus more for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
Preheat the oven to 375°F. Heat the olive oil in a medium oven-safe skillet over medium heat. Add the minced onion and cook, stirring occasionally, until golden and caramelized, 20–25 minutes.
While the onions cook, whisk the eggs and sour cream together in a large bowl. Add the chips and chives and stir to combine. Let the mixture sit for 10 minutes, then season with salt and pepper.
When the onions are caramelized, pour the egg mixture into the skillet and stir gently to distribute the chips evenly.
Transfer the skillet to the oven and bake until the eggs are just set, 10–12 minutes.
Let the frittata cool for 5 minutes, then garnish with additional sour cream, chips, and chives before serving.
Notes
Barbecue or jalapeño chips add fun flavor variations.
Add cooked vegetables like spinach, mushrooms, or peppers for extra nutrition.
Leftovers keep well for up to 3 days in the refrigerator.
