Rainbow Potato Chips with Creamy Onion Dip |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Forget store-bought potato chips! You won't want them after you munch on these crispy, perfectly seasoned baked chips served with a creamy onion dip. âJenn Tidwell, Fair Oaks, California Ingredients:
1-1/4 pounds assorted potatoes (such as gold, red and purple) |
3 tablespoons canola oil |
1/2 teaspoon salt |
dip: |
1 small onion, finely chopped |
2 teaspoons olive oil |
1-1/4 cups fat-free plain greek yogurt |
1/4 cup mayonnaise |
2 green onions, sliced |
3/4 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon onion powder |
1/4 teaspoon pepper |
Directions:
1. Scrub potatoes; with a mandoline or vegetable peeler, cut into 1/32-in.-thick slices. Place in a large bowl; cover with cold water. Soak for 30 minutes.
2. Drain; pat dry with paper towels. Place potatoes in a large bowl; drizzle with oil and toss to coat.
3. Arrange in a single layer in ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for 18-22 minutes or until golden brown, turning once. Sprinkle with salt.
4. Meanwhile, in a small skillet, saute onion in oil until tender; cool to room temperature. In a small bowl, combine the yogurt, mayonnaise, green onions, seasonings and cooked onion. Serve with chips. Yield: 5 cups chips (1-1/2 cups dip).
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