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Rainbow Potato Chips with Creamy Onion Dip

 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).
Nutritional 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.