Cracked Pepper Potato Chips with Onion Dip
Ingredients
Chips:
3 large Russet Potatoes (2¼ pounds total), sliced into ⅛-inch thick rounds
2 tablespoons Cold Pressed Olive Oil
2 teaspoons Black Pepper, Freshly Ground
Sea Salt, to taste
Dip:
2 teaspoons Cold Pressed Olive Oil
1 small Onion, minced
2 Scallions, thinly sliced, greens and whites separated
1¼ cups Whole Organic Greek Yogurt
¼ cup Sour Cream
¾ teaspoon Onion Powder
¾ teaspoon Garlic Powder
½ teaspoon Sea Salt
¼ teaspoon Black Pepper, freshly ground
½ teaspoon Paprika
Directions
Chips:
1. Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated
2. Preheat oven to 450 degrees
3. Arrange potato slices in 1 layer on 2 cookie sheets
4. Bake for 20 to 25 minutes until chips are crisped and lightly browned
5. Remove from oven, season with salt and cool
Dip:
1. Heat oil over medium heat and add onions and scallion whites
2. Cook, stirring often, until golden brown and soft, about 10 minutes
3. Remove from heat and allow to cool
4. Combine onions with yogurt, sour cream, onion powder, garlic powder, salt, pepper, paprika and scallion greens and stir well to incorporate
5. Chill for 1 hour to let flavors meld
6. Serve with chips