Cracked Pepper Potato Chips with Onion Dip

It’s common knowledge that I have a weakness, where food is concerned.  I love chips and dip.  Any kind, doesn’t matter.  I’ve never been big into the sweets, I love to bake them but don’t care to eat them much.  But that salty creamy goodness that is a chip with some dip piled on.  Come to mama!  It’s always been my big obstacle in dieting because it’s my comfort food.  I had a bag of russet potatoes and decided I’d try to make my own potato chips.  I got all the stuff ready and stopped.  I’m trying to do better and diet.  But I REALLY wanted some.  So I got online and checked out Ellie Krieger’s recipe for Cracked Pepper Potato Chips with Onion Dip.  Looked easy enough and I had (almost) all the ingredients.  And the chips were baked and the dip was a little better for you than your grocery store variety. 

Now, with the knowledge behind you that I am a dip fanatic, you will trust me when I say that this onion dip was the best onion dip I’ve ever had!!  I tweaked it a little since I didn’t have the yogurt it called for (used fat free sour cream) and added garlic.  My chips need some practice.  They were a little too thick so they weren’t too crunchy.  But they tasted great!  If you want nutritional information, check out the original recipe.  So here is my adapted recipe.

Cracked Pepper Potato Chips with Onion Dip

Potato Chip Ingredients:
3 russet potatoes, washed, peeled and cut into 1/8 inch rounds
Salt
Pepper
Olive oil

Onion Dip Ingredients:
1 yellow onion, chopped
white part of 2 shallots, chopped
1 clove garlic, chopped
1 cup reduced-free sour cream
1/4 cup reduced-fat mayo
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp salt
1/4 tsp fresh ground black pepper

Method:

Preheat oven to 450.

Coat potato slices with olive oil, just enough to thinly coat.  Sprinkle with salt and pepper and place on 2 baking sheets with silicone mat.  Bake 20-25 minutes, or until golden and crispy around the edges.  Sprinkle salt over while they’re still hot.

For the dip, heat 1 tbsp olive oil in a skillet over medium heat.  Add the onions and garlic and cook until tender and turning golden.  Set aside to cool.  In a medium-sized bowl, mix the mayo and sour cream with the garlic powder, onion powder, salt and pepper.  Add the onions and garlic and mix well.  Refrigerate for one hour to allow flavors to blend.

Cracked Pepper Potato Chips with Onion Dip

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