Rainbow Potato Chips with Creamy Onion Dip

• Vegetarian
• Gluten free

• Produce

  • 3/4 tsp Garlic powder
  • 2 Green onions
  • 1 Onion, small
  • 1/2 tsp Onion powder
  • 1 1/4 lbs Potatoes, assorted

• Condiments

  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Canola oil
  • 2 tsp Olive oil

• Dairy

  • 1 1/4 cups Greek yogurt, fat-free plain

Found on tasteofhome.com

Description

Ingredients

• 1-1/4 pounds assorted potatoes (such as gold, red and purple)
• 3 tablespoons canola oil
• 1/2 teaspoon salt
• DIP:
• 1 small onion, finely chopped
• 2 teaspoons olive oil
• 1-1/4 cups fat-free plain Greek yogurt
• 1/4 cup mayonnaise
• 2 green onions, sliced
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper

Directions

• Directions 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 15-in. x 10-in. x 1-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. Yield: 5 cups chips (1-1/2 cups dip). Originally published as Rainbow Potato Chips with Creamy Onion Dip in Taste of Homes Holiday & Celebrations Cookbook Annual 2011, p178 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition