Cracked Pepper Potato Chips with Onion Dip

Total Time:
2 hr 35 min
Prep:
40 min
Inactive:
1 hr 20 min
Cook:
35 min

Yield:
6 servings, 1 serving equals about 15 chips plus 1/4 cup dip
Level:
Intermediate

NUTRITION INFO
Ingredients
  • For the Chips:
  • 3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
  • 2 tablespoons olive oil
  • 2 teaspoons coarsely ground black pepper
  • Salt
  • For the Dip:
  • 2 teaspoons olive oil
  • 1 small onion, minced
  • 2 scallions, thinly sliced, greens and whites separated
  • 1 1/4 cups nonfat Greek style yogurt or 1 2/3 cups regular nonfat plain yogurt
  • 1/4 cup mayonnaise
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Directions
Watch how to make this recipe.
  • Make chips: Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.

  • Make dip: Heat oil over medium heat and add onions and scallion whites. Cook, stirring often, until golden brown and soft, about 10 minutes. Remove from heat and allow to cool.

  • If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

  • Combine onions with thickened or Greek-style yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and scallion greens and stir well to incorporate. Chill for 1 hour to let flavors meld. Serve with chips.

  • Excellent source of: Vitamin C

  • Good source of: Potassium


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    This recipe is featured in:

    Healthy Snacks and Party Food