Photo: Cracked Pepper Potato Chips with Onion Dip Recipe
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
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.
SERVINGS: 6; Calories: 290; Total Fat: 13.5 grams; Saturated Fat: 2 grams; Protein: 8 grams; Total carbohydrates: 35 grams; Sugar: 4 grams Fiber: 3 grams; Cholesterol: 4 milligrams; Sodium: 390 milligrams
Excellent source of: Vitamin C
Good source of: Potassium
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 32 reviews
By charityl
Ontario
on March 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
amazing- I really liked this recipe as a place to start- I only used one potato and about 1tsbp of oil, sliced on a mandolin and baked at 375 for 20 min and then increased to 450 for about 3 minutes..... as for the dip i just used light mayo, light sour cream (would have used greek yogurt if i had some and added a three onion dip from epicurious (because I was lazy and Sriracha cause. Did i say it was amazing? i watched them closely and once the potatoes got soft and just crispy around the edges i turned up the heat : I didn't even check the recommended heat on the recipe or I may have burned them too though so I only gave 4 stars.... way healthier than potato chips
By st10128
on February 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a TERRIBLE recipe. For my second batch of trays I turned down the heat to 400 degrees and when I saw them STILL burning I opened the oven. Too late. Awful, awful waste of potatoes. and very annoying waste of time. Wish you could give zero stars.
By youroboros
Portland, OR
on December 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
WAY overcooked. Turn the oven to 400 degrees and cook for 20 minutes unless you want to eat charcoal.
Read all 32 reviews