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
Per Serving:
Calories 250; Total Fat 13 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 5 g) ; Protein 9 g; Carb 26 g; Fiber 3 g; Cholesterol 5 mg; Sodium 320 mg
Excellent source of: Vitamin C
Good source of: Protein, Fiber, Vitamin B6, Vitamin K, Calcium, Manganese, Potassium
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Read all 26 reviews
By stephanie_9758915
Folsom, CA
on March 25, 2012
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Only 4 stars because it's difficult not to burn the chips. I've found the key is really liberally spraying the pan before hand and cutting the chips a little thicker than recommended. And also only using about 400 degrees on the oven. You have to play around with it based on your oven characteristics. I used Alton Brown's caramelized onion dip because I had no Greek yogurt.
By Jo@nn
on February 23, 2012
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I made the dip and chips. Not a chip left, and the dip was really good. I will make more chips next time.
By robinjohn.nelso...
Ocala
on February 05, 2012
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I only made the onion dip, and after refrigerating for 2 hours, it was fantastic! Even my teenager liked it. If you do not have green onions, you can sprinkle in a half teaspoon of dehydrated onions as a replacement, and it's great, too.
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