Cracked Pepper Potato Chips with Onion Dip

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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.

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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.

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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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Delish! Thanks Ellie for the yummy idea!

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So good! It gave me a new impression on how to cook low fat but tasting great!

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Burnt the chips and the dip was too onion-y for me - and i like onion. Not going to bother trying again.

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I didn't make the dip, but the chips were great! Hard to believe they're a healthier option. The first time I burnt them all because I put them in for 25 minutes, but the next time I did 20 minutes and I put garlic salt on some and old bay on the others...def will make things again!!

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This recipe has incredible flavor! I had a similar issue as the other reviewers with uneven cooking on the potatoes but it didn't interfere with flavor for me. I didn't add the mayonnaise to the onion dip and it was still wonderful. I highly recommend giving this one a try, no one will ever guess they're eating yogurt!

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This dip was delicious. A great (and healthier alternative to french onion dip. My potatoes needed longer to crisp than the recipe stated and yes, some of the edges burned a bit, but I found then charmingly rustic and quite good.

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The onion dip was great - the chips came out as everyone elses did. Some areas burnt some not and I used a mandolin. Oh well, the dip was great, so it's a 4 star just for that.