Chips and onion dip – a perfect snack combo that you can enjoy without guilt. No ripping open the chip bag or tearing at that little blue envelope. This home made version contains real ingredients, just what you need when the snack munchies come a knockin’.
2 large russet potatoes
Canola oil for frying
1 tablespoon sea salt
1 teaspoon Smoked Paprika
1 teaspoon Herbs de Provence
½ teaspoon coarse ground pepper
1 tablespoon butter
1 tablespoon olive oil
1 large yellow onion, peeled and thinly sliced (about 2 cups)
1 teaspoon coarse salt
1 teaspoon coarse ground pepper
1 tablespoon Balsamic vinegar
1 (4-ounce) package cream cheese, room temperature
½ cup sour cream
½ cup mayonnaise
Use a mandoline to cut the potatoes into very thin slices. Transfer the slices into a bowl of cold water.
Combine the seat salt, paprika and herbs de Provence in a small bowl. Set aside.
Remove the slices from the water to paper towels and pat dry completely.
Preheat the oven to 150°. Pour canola oil, about 1-inch deep into the bottom of a deep skillet over high heat. When the oil is very hot, place some of the potato slices into the skillet. Do not crowd the pan. Cook until golden on one side. Turn and cook on the other side, about 1 minute total. If the oil is too hot, turn the temperature down to medium high.
Transfer the potato slices to a baking sheet lined with paper towels. Sprinkle the seasoning over the chips. Place the baking sheet into the oven for 10 to 15 minutes. The chips will dry out and crisp up. Place the chips into an airtight container for up to 2 days.
Melt the butter and olive oil in a non-stick skillet over medium high heat. Add the onion and cook until golden, about 5 to 8 minutes. Season with salt and pepper. Pour in the Balsamic vinegar. Reduce the heat to medium and cook until the sliced onion is quite brown and syrupy. Cool to room temperature.
Place the cream cheese, sour cream and mayonnaise into the bowl of a food processor. Pulse to combine. Add the caramelized onion and pulse for a few seconds more. Add more seasoning if needed. Pour the dip into a bowl and serve.
Serves a crowd
Preparation Time: 10 minutes
Cook Time: 15 minutes to cook all of the chips and 15 more for the onion