Black Pepper Potato Chips with Onion Dip

Votes: 1

Time: 2 hours 35 minutes
Complexity: average
Servings: 6 (15 chips and 1/4 cup dip)

Nutritional value per serving:

Calories 290, total fat 13.5 G., saturated fats 2 G., proteins 8 G., carbohydrates 35 G., fiber 3 G., cholesterol 4 mg, sodium 390 mg, sugar 4 G.

Perfectly crispy potato chips without artificial flavors, flavor enhancers, or excess fat. The potatoes are sliced thinly (a mandoline works best), drizzled with olive oil, sprinkled with coarsely ground black pepper, and baked in the oven. Watch the chips carefully during the last minutes of baking to prevent them from burning. A yogurt-onion dip goes perfectly with these chips. Thick Greek yogurt is best, but plain, naturally flavored yogurt will work as well, straining out any excess liquid.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chips

3 large potatoes (1 kg total), cut into 0.3 cm thick circles.
2 tbsp. l. olive oil
2 tsp coarsely ground black pepper

Dip sauce

2 tsp olive oil
1 small onion, chopped
2 green onions, thinly sliced, white parts separated from green parts
1 and 1/4 tbsp. low-fat yogurt
1/4 cup mayonnaise
3/4 tsp onion powder
3/4 tsp garlic powder
0.5 tsp salt
1/4 tsp black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, onions, green onions, yogurt, mayonnaise, onion powder, garlic powder

Cooking the dish according to the recipe:

Prepare the chips. In a large bowl, toss the potatoes with 2 tablespoons of olive oil and black pepper to coat completely. Preheat oven to 450°F (230°C). Arrange the potato slices in a single layer on 2 baking sheets. Bake for 20-25 minutes, until crisp and lightly browned. Remove from the oven, season with salt, and let cool.
Prepare the dipping sauce. Heat olive oil over medium heat and add red onion and white parts of green onions. Cook, stirring frequently, until golden brown and softened, about 10 minutes. Remove from heat and let cool.

If using regular yogurt, place it in a sieve lined with a paper towel and set the sieve over a bowl. Let it sit for 20 minutes to allow the yogurt to drain.
Combine the onions with yogurt, mayonnaise, onion powder, garlic powder, salt, pepper, and herbs and mix well. Refrigerate for 1 hour to allow the flavors to meld. Serve with chips.

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