Categories: Snacks
Ingredients
- For the dip:
- 2 tbsp. vegetable oil
- 1 medium onion, finely minced
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup sour cream
- 1/3 cup mayo
- 3 tbsp. finely minced chives, plus more for garnish
- 1 1/2 tsp garlic powder
- For the chips:
- 2 medium russet potatoes
- 3 tbsp. olive oil
- 1 tsp kosher salt
- 1 tsp black pepper, or more to taste
Directions
-
Make the dip: In a medium skillet, heat the oil over medium-high heat. Add the onion and cook, stirring, for 5 minutes. Reduce the heat to medium-low, add 1/2 tsp each of the salt and pepper, and cook, stirring, until the onion is golden and caramelized, 15 more minutes. Remove from the heat and transfer to a bowl. Let cool for 10 minutes.
-
Add the sour cream, mayo, chives, garlic powder and the remaining 1/2 tsp each salt and pepper and stir to combine. Chill for at least 1 hour to let the flavors meld. The onion dip can be made up to 3 days ahead; keep refrigerated.
-
Make the chips: Position racks in the top and bottom thirds of the oven and preheat the oven to 375. Line two large baking sheets with parchment paper.
-
Slice the potatoes on a mandolin into thin-as-a-dime slices. Pat the potatoes dry between two layers of paper towels, then toss them in a large bowl with the olive oil, salt, and pepper. Really use your hands to rub them to make sure the slices get coated in the oil and aren’t stuck to each other.
-
Separate the slices and arrange them on the lined baking sheets. Bake until golden and crisp, switching racks and rotating the pans front to back halfway through, 12 to 15 minutes. You’ll know when they’re done because they’ll have gotten a little wavy, lifted themselves off the pan, and turned browned in spots. And the potatoes may seem to color unevenly, but they will still be crispy when cooled. Remove from the oven, cool, and serve with the dip.