Not only have I found a much healthier alternative for the onion dip, but I’m also replacing the bag of potato chips with a homemade baked version I love just as much. The dip is comprised almost entirely of Greek yogurt, with just a little bit of mayonnaise to round it out, and combined with some onions and seasonings, it’s completely irresistible. I don’t always love the result when subbing Greek yogurt for sour cream or mayonnaise, but it absolutely works here! It’s definitely worth the few extra minutes it takes to prep versus using the soup packet.
The chips were an even bigger surprise for me. I thought there’s no way these are going to get as crispy as I want them; I was glad to be proved wrong. The key is to slice the potatoes super thin – I used a handheld mandoline but a knife works too if you don’t have one. I seasoned the potatoes with paprika and salt, but the possibilities here are endless so use what you like! I’ve tried a few varieties of baked chips from the store and haven’t loved any of them, so these were an awesome find.
By Tracey
Homemade Baked Smoked Paprika Potato Chips with Triple Onion Dip
from Comfort Food Fix by Ellie Krieger
Ingredients:
Chips
- 2 russet potatoes (about 1 1/4 lb total), unpeeled
- 1 tablespoon olive oil
- 2 teaspoons sweet smoked paprika
- 1/2 teaspoon salt
Dip
- 2 teaspoons olive oil
- 1 small onion, minced
- 2 scallions, thinly sliced
- 1 1/4 cups plain nonfat Greek yogurt
- 1/4 cup mayonnaise
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
Preheat oven to 400 F. Spray two rimmed baking sheets with nonstick cooking spray.
Using a mandoline or a sharp knife, slice the potatoes into very thin rounds (about 1/16-inch). Place them in a colander and rinse thoroughly with cold water. Spread in a single layer on a kitchen towel or paper towels and top with another towel or paper towels – dry completely.
Whisk the oil, paprika and salt together in a large bowl. Add the potatoes and toss to coat.
Transfer the potatoes to the prepared baking sheets. Spread in a single layer – it’s important they all have their own space in order to crisp up. Bake for 12-20 minutes, or until the chips are browned and crispy. The baking time will vary depending on the thickness of the rounds so check frequently, and pull chips that are finished from the baking sheets and let the others continue to cook. The chips will crisp a bit more as they cool. They can be stored in a paper bag for up to 3 days.
To make the dip: Set a nonstick skillet over medium heat and add the oil. When it shimmers, add the onion and the white parts of the scallions. Cook for about 10 minutes, stirring frequently, until golden brown and softened. Cool completely.
Stir together the cooled onion mixture, the scallion greens, the yogurt, mayonnaise, garlic powder, onion powder, salt, and pepper in a medium bowl. Cover the bowl and refrigerate for at least an hour to allow the flavors to meld. Serve with the chips.
