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Rainbow Potato Chips with Creamy Onion Dip

Forget store-bought potato chips! You won't want them after you munch on these crispy, perfectly seasoned baked chips served with a creamy onion dip. —Jenn Tidwell, Fair Oaks, California

6 ServingsPrep: 20 min. + standing Bake: 20 min./batch

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

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,

2 of 2

Rainbow Potato Chips with Creamy Onion Dip (continued)

Directions (continued)

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).

Editor's Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 2-1/2 cups fat-free yogurt in prepared strainer; refrigerate overnight. Discard liquid from bowl; proceed as directed.

Nutrition Facts: about 3/4 cup chips with 1/4 cup dip equals 251 calories, 16 g fat (2 g saturated fat), 3 mg cholesterol, 478 mg sodium, 19 g carbohydrate, 2 g fiber, 8 g protein.