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Onion Dip and Oven-Baked Potato Chips

Source of Recipe

From "Cravings: Hungry for More" by Chrissy Teigen


Recipe Introduction

"I hate saying it, but I have a glam squad. (It is literally my job to have a glam squad.) If you have seen me out and I am not wearing my hair in a top-knot, it means I have been sitting in a chair for 2 ½ hours getting head-to-toe makeup (yes, toe, seriously) and my extension-filled locks have been blown and braided to perfection. What does this have to do with onion dip, you ask? Well, the number one rule of glam-chair: Do not eat anything of stench. I, of course, love my squad, but I am also a fierce rule-breaker, so the first time I ever snacked on this onion dip was in that very chair. Of course, I forced everyone around me to try it as well, so as to not live a solo life of stench. Glam people are very...glam. Gluten-free-vegan-nothing-above-20-degrees-raw-no-nightshades-or-sugar-or-salt-or-flavor types. Those people ate the sh*t out of this dip."

List of Ingredients

For the dip:
â—¦ 2 tablespoons vegetable oil
â—¦ 1 medium onion, finely minced
â—¦ 1 teaspoon kosher salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 1 cup sour cream
â—¦ â…“ cup mayonnaise
â—¦ 3 tablespoons finely minced chives, plus more for garnish
â—¦ 1 ½ teaspoons garlic powder

For the chips:
â—¦ 2 medium russet potatoes (about 1 pound total)
â—¦ 3 tablespoons olive oil
â—¦ 1 teaspoon kosher salt
â—¦ 1 teaspoon freshly ground black pepper, or more to taste


Recipe

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 ½ teaspoon 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, mayonnaise, chives, garlic powder, and the remaining ½ teaspoon 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° F. Line two large baking sheets with parchment paper.

Slice the potatoes on a mandoline 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 (the chips will bake at different rates; the small ones will bake first, so watch 'em). 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.

Serves 6 to 8
(makes 2 cups dip and a whole pile of chips)