Cracked Pepper Potato Chips with Onion Dip

2008, Ellie Krieger, All Rights Reserved
TOTAL TIME: 2 hr 35 min
Prep: 40 min
Inactive Prep: 1 hr 20 min
Cook: 35 min
 
YIELD: 6 servings, 1 serving equals about 15 chips plus 1/4 cup dip
LEVEL: Intermediate

ingredients

FOR THE CHIPS:
  • 3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
  • 2 tablespoons olive oil
  • 2 teaspoons coarsely ground black pepper
  • Salt
FOR THE DIP:
  • 2 teaspoons olive oil
  • 1 small onion, minced
  • 2 scallions, thinly sliced, greens and whites separated
  • 1 1/4 cups nonfat Greek style yogurt or 1 2/3 cups regular nonfat plain yogurt
  • 1/4 cup mayonnaise
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
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Directions

Make chips: Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.

Make dip: 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.

If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

Combine onions with thickened or Greek-style yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and scallion greens and stir well to incorporate. Chill for 1 hour to let flavors meld. Serve with chips.

Excellent source of: Vitamin C
Good source of: Potassium

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2

Newest Ratings and Reviews

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  • on April 13, 2014

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    I had to try this after reading the neg. reviews. I cooked in our convection oven (conv. convert) which lowers the temp. 25 deg. for 15 min. for thicker slices, came out great. You just can't walk away and trust the timer. The tinner slices I cooked a shorter time, just keep an eye on and they will be just fine. I did use the russet potatoes.

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  • on February 08, 2012

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    My mandolin wouldn't cut evenly. One side of the potato was always thinner than the other. When I cooked the first batch, I didn't preheat the oven and only left them in for 15 min. The thin side was brown and the thick side was just barely cooked. The second batch, the oven was already heated up, so I left them in for only 10 minutes. They were all burnt and the brown/burnt side always stuck to the aluminum foil. I just did one potato with 2 tsp olive oil as a test. I filled two cookie sheets plus had some left over that I just pan fried, in my iron skillet, without adding any additional oil.

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  • on January 17, 2012

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    Definitely too hot an oven and/or too long baking time. These burned... yuck-o! i'll keep experimenting with different times, lower temps.

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