Cracked Pepper Potato Chips with Onion Dip
- Level: Intermediate
- Yield: 6 servings, 1 serving equals about 15 chips plus 1/4 cup dip
-
- Nutritional Analysis
- Per Serving
- Calories
- 290 calorie
- Total Fat
- 13.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 4 milligrams
- Sodium
- 390 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 3 grams
- Protein
- 8 grams
- Sugar
- 4 grams
- Total: 2 hr 35 min
- Prep: 40 min
- Inactive: 1 hr 20 min
- Cook: 35 min
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.
- Excellent source of: Vitamin C
- Good source of: Potassium