Potato Chips and Onion Dip

Who knew it was so easy to make your own potato chips?  I certainly didn't.  Plus, we chose to bake them instead of fry them, and I made the dip low fat, so we didn't have to feel guilty!  So good and so easy!

I used a mandoline to slice the potatoes evenly (and I didn't manage to slice off a chunk of my finger, as I did in August).  We found 1/8" was the best thickness for the chips.  Some of them burned a little in places, but they were still really good.  If you're not using a mandoline, just slice them as thinly as possible.

The dip was also great.  I made it the day before I needed it, so the flavors had time to settle together.  Since fat-free Greek yogurt is the main ingredient, you can dip whatever you want in this and not feel bad about it.

Potato Chips and Onion Dip

Chips:
3 large Russet potatoes, cut into 1/8" rounds
2 Tbsp olive oil
2 tsp coursely ground black pepper
Kosher salt

Dip:
2 tsp olive oil
1 small onion, minced
2 green onions, thinly sliced
1 1/4 cups nonfat Greek yogurt
1/4 cup light mayonaisse
3/4 tsp onion powder
3/4 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

Make the dip first: 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.

Combine onions with yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and scallion greens and stir well to incorporate. Chill for 1 hour to let flavors meld.

Now make the chips: preheat oven to 450.  Toss the potatoes in a large bowl with olive oil and pepper until well coated.  Arrange the potato slices in one layer on two cookie sheets.  Bake for 17-22 minutes, or until chips are lightly browned and crisp.  Remove from oven, and season generously with kosher salt.  Serve with dip.