Onion Dip Potato Chips Recipes

Steps:

• 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., Drain; pat dry with paper towels. Place potatoes in a large bowl; drizzle with oil and toss to coat., Arrange in a single layer in ungreased 15x10x1-in. baking pans. Bake at 400° for 18-22 minutes or until golden brown, turning once. Sprinkle with salt., 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.

Steps:

• 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

Steps:

• Preheat oven to 425°F. Grind onion powder, garlic powder, red pepper flakes, and salt in spice mill until red pepper flakes are finely ground. Transfer to a small bowl and set aside.
• Spread out potato chips on a rimmed baking sheet. Bake, tossing halfway through, until deep golden brown, about 5 minutes.
• Transfer potato chips to a large bowl and drizzle with oil. Sprinkle reserved spice mixture over and add two-thirds of dill. Finely zest lemon over chips. Sprinkle with lots of black pepper and toss to coat (do all this while the chips are still warm so they absorb the flavors of the spice mixture). Taste and season with more salt if needed.
• Transfer chips to a platter and top with remaining dill and more black pepper.

Steps:

• Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you'd like smaller pieces. You should have about 2 cups chopped onion.
• Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes.
• Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight.
• Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve.

Steps:

• French Onion Dip: To dice onions, trim the top and bottom, slice in half lengthwise, and discard skin. Lay the flat sides down and make vertical cuts, just short of the root to keep the onion intact. Stand the onion up and make several slices perpendicular to your first cuts, creating a grid that will result in an even dice. Place the onion flat side down again and slice across into a uniform dice. Place diced onions into a bowl and set aside.
• In a medium skillet over high heat, melt the butter. Then add diced onions and a generous pinch of salt. Stir and sauté until onions begin to sweat, about 3-5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions are golden brown and caramelized, 20-30 minutes. Set aside to cool, 10-15 minutes. (Makes ½-⅔ cup caramelized onions.)Meanwhile, start the potato chips.
• In a large, heavy pot or Dutch oven over medium-high heat, add enough oil to fill halfway. (You may not need all of the oil.) Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. Assemble the dip: Stir lemon juice into the cooled caramelized onions. Add ½ cup of the onions and a pinch of cayenne to the crème fraîche, then stir to combine; add a pinch of salt. Stir, taste, and adjust seasoning; finish with chives and set aside.
• Potato chips: Line a large bowl with two layers of paper towel to drain the chips. Trim and discard the ends of each potato. Adjust mandoline setting to 1/16-inch thick (about the thickness of a dime), then carefully slice the potatoes. Quickly but gently place ⅓ of the potato slices into the oil, one by one; spreading them out will help them fry flat and prevent sticking. (Since the chips fry so quickly, it's useful to have a second person add slices at the same time, to encourage even cooking in larger batches.) Stir and flip the potatoes with the spider strainer to separate. Then let the potatoes fry, stirring, separating, and flipping the chips as needed, and adjusting the heat to keep the temperature at 350 degrees F. Chips are done when they're a deep golden color, 4-6 minutes.
• Transfer the chips to the paper towel-lined bowl. While the chips are still hot, sprinkle with salt while shaking to bowl to season evenly. (Seasoning and tossing immediately after frying will help chips dry while absorbing salt.) Repeat in two batches with remaining potatoes. Serve with dip.

Steps:

• Empty cream into a small bowl.
• Mix in onion soup powder.
• Serve with corn chips or raw vegetables.

Steps:

• Mix all spice ingredients. Add to sour cream (and cream cheese if using), and mix well. Cover and refridgerate for at least 2 hours.
• Stir to blend just before serving with chips.

Steps:

• Preheat the oven to 400˚F (200˚C).
• Spread the onion on a baking sheet and drizzle with the olive oil. Roast for 15-20
• minutes, until the onion is slightly charred. Let cool to room temperature, then roughly
• chop and transfer to a medium bowl.
• To the bowl, add the mayonnaise, sour cream, Hearty spice blend, salt, and lemon juice
• and whisk to combine.
• Serve the onion dip with chips.
• Enjoy!

Steps:

• In a small skillet, cook the bacon until the fat is rendered out. Drain bacon, reserving the fat in the pan.
• Heat olive oil in a large skillet. Add onions and salt. Cook onions over low heat, stirring occasionally, until they are soft and deep golden in color, about 1 hour. Add water if needed. Add the vinegar in the last minute of cooking. Cool to room temperature.
• In a large bowl, stir together the mayonnaise, sour cream, onions, and bacon.
• Add vegetable oil to the skillet with bacon fat. Reheat on medium-high until the oil shimmers. Add the shallots, lower the heat, and cook until golden brown, stirring occasionally, about 2 minutes. Drain, and garnish dip with fried shallots.