ONION-DIP POTATO CHIPS
These homemade onion-flavored chips just might be more addictive than the store-bought versions.
Provided by Andy Baraghani
Categories Bon Appétit Hors D'Oeuvre Appetizer Spice Dill Kid-Friendly Small Plates Potato Side Peanut Free Soy Free Dairy Free Wheat/Gluten-Free Cocktail Party New Year's Eve Holiday 2018
Yield 8 servings
Number Of Ingredients 11
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.
FRENCH ONION DIP AND CHIPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter. Melt butter into oil then add onions and garlic cook 10 minutes, stirring occasionally. Add bouillon cube to the pan with 1/2 cup water and cook until it "melts" coats onions, stirring frequently, 3 minutes. Season the onions with pepper, thyme and Worcestershire sauce. Remove from heat and transfer to a plate to quick-cool a bit.
- In a medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula. Stir in the onion mixture until completely combined, add salt if necessary and adjust your seasonings. Serve at room temperature or chill. Garnish with chives.
- Pack up chips as-is. Season the veggie chips with salt and pack up with a paper towel to capture excess moisture in a plastic food bag. If serving at home, salt vegetables in single layer, let stand 5 minutes then pat dry. Arrange chips and vegetable chips around dip and serve.
EVERYTHING ONION DIP
This onion dip is made with everything onions and is everything you'd ever want in an onion dip. Yellow, red, and green onions join savory shallots, flavorful chives, and the key ingredient, dried onion, which makes it taste like the French onion dip of your childhood. You can serve this dip with anything and everything, but if you have to pick, serve it with some sturdy, top-shelf potato chips for any big game or party. And if you're lucky enough to have leftovers, it makes the best baked potato topping!
Provided by Chef John
Time 5h
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 2.7 g, Cholesterol 11 mg, Fat 10.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 3.5 g, Sodium 130.3 mg, Sugar 0.7 g
ZESTY DIP FOR CHIPS
Thanks to my friend Tina for this recipe. It's so good because it's so different. If you like corn, green onions and tomatoes, you'll love it!
Provided by Judi
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- In a 2 quart bowl or larger, combine the Monterey Jack cheese, black olives, tomatoes, chilies, onions and corn. Pour in salad dressing, and stir to coat. Dressing may be adjusted to suit your taste.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 8.2 g, Cholesterol 19.9 mg, Fat 14.4 g, Fiber 1.4 g, Protein 6.5 g, SaturatedFat 5.4 g, Sodium 947.8 mg, Sugar 3.5 g
ONION DIP AND CHIPS
This is something every New Zealander knows how to make. Truly great--can be had with raw vegetables or corn chips.
Provided by Perfect Pixie
Categories Lunch/Snacks
Time 1m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Empty cream into a small bowl.
- Mix in onion soup powder.
- Serve with corn chips or raw vegetables.
Nutrition Facts : Calories 141.6, Fat 7.3, SaturatedFat 0.9, Cholesterol 0.2, Sodium 475.2, Carbohydrate 18.2, Fiber 1.6, Sugar 1.1, Protein 1.8
ONION CHIP DIP
This is really quick and easy! You can keep all the ingredients on hand and whip it up if company is coming.
Provided by Suzanne Kern2
Categories Cheese
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- With a hand mixer, mix all of the ingredients.
- Refrigerate for at least 2 hours to flavor through.
- Serve with chips or raw veggies.
"REALLY" ONION DIP FOR CHIPS
Provided by Food Network Kitchen
Time 1h30m
Yield about 4 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside.
- Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally, until the onions just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.)
- Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of the reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight.
- When ready to serve top with the fried onions. Serve with chips.
GRANDMA'S ONION DIP FOR CHIPS
Steps:
- In a medium bowl, combine soup mix and sour cream. Refrigerate for 2 hours, stirring every hour. Serve with chips.
HEARTY ONION DIP AND CHIPS RECIPE BY TASTY
Here's what you need: medium yellow onion, olive oil, mayonnaise, sour cream, McCormick® Hearty Spice Blend, kosher salt, lemon, potato chip
Provided by Tasty
Categories Snacks
Yield 5 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 446 calories, Carbohydrate 8 grams, Fat 45 grams, Fiber 1 gram, Protein 2 grams, Sugar 4 grams
ALL-AMERICAN CHIPS AND DIP
This fun spin on chips and dip is perfect for any Memorial Day, Labor Day, or Fourth of July celebration.
Provided by Suzabell
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Mix together the sour cream and ranch dressing mix in a bowl. Spoon the mixture into the bell pepper. Place the pepper in the center of a white serving platter. Arrange the tortilla chips around the pepper.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 36.7 g, Cholesterol 21.8 mg, Fat 9.6 g, Fiber 3.2 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 469.8 mg, Sugar 0.7 g
TASTEE'S ONION CHIPS
Make and share this Tastee's Onion Chips recipe from Food.com.
Provided by craigt
Categories Onions
Time 23m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Peel onions and cut into wedges top to bottom. Separate layers and put into plastic bag containing ¼ cup flour. Mix remaining flour, water, sugar, salt and milk. Mix until smooth. Batter should be thick, resembling pancake batter. Add Crisco and mix together. Dip wedges into batter and deep fry until golden brown. - "From Soup to Nuts, Recipes You'll Always Remember From Places You'll Never Forget".
Nutrition Facts : Calories 100.1, Fat 1, SaturatedFat 0.4, Cholesterol 1.4, Sodium 121.2, Carbohydrate 20.1, Fiber 1.5, Sugar 3.2, Protein 2.8
HOMEMADE ONION CHIP DIP
Sometimes I just get so hungry for the chip dip we had when I was little with sour cream and a packet of French Onion Soup Mix. I won't buy those any more as they contain partially hydrogenated oil and sometimes MSG so I made up my own dip that comes pretty close. We use organic sour cream. Easy to double.
Provided by ann2boys
Categories < 15 Mins
Time 5m
Yield 1 cup dip
Number Of Ingredients 8
Steps:
- Mix all ingredients and use for a dip for potato chips or veggies.
- We did not chill and it was good, but it might be better chilled for an hour or so. I added salt originally and it was too salty so next time I will mix, taste and add salt if needed.
Nutrition Facts : Calories 321.3, Fat 24.4, SaturatedFat 15.2, Cholesterol 80.5, Sodium 164.1, Carbohydrate 18.3, Fiber 0.2, Sugar 1.6, Protein 8.2
POTATO CHIPS WITH FRENCH ONION DIP
What could be better than homemade potato chips? If you're used to snacking from a bag, eating these crunchy, kettle-style treats will be like tasting potato chips for the first time. They're great with Michael Ruhlman's creamy French onion dip. (His secret for perfectly caramelized onions? A little butter and a lot of patience!)
Provided by Michael Ruhlman
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
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.
HOT CHEESY ONION CHIP DIP
Make and share this Hot Cheesy Onion Chip Dip recipe from Food.com.
Provided by fluffystew
Categories Cheese
Time 25m
Yield 4 cups (approximate)
Number Of Ingredients 4
Steps:
- Mix all ingredients and put in baking dish.
- Bake at 350 degrees for about 20 minutes, or until bubbly and golden on top.
- Add a few green/red peppers mixed in and sprinkled on top if desired.
- Serve with potato chips and/or anything else dippable- bread sticks, vegetables, flatbread, pita etc.
Nutrition Facts : Calories 596.8, Fat 53.6, SaturatedFat 14.9, Cholesterol 86.5, Sodium 1221.3, Carbohydrate 16.8, Fiber 1, Sugar 7.8, Protein 11.8
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- Preheat oven to 425°. 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.
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