Back to Rainbow Potato Chips with Creamy Onion Dip

Print Options


Card Sizes

Rainbow Potato Chips with Creamy Onion Dip Recipe

Rainbow Potato Chips with Creamy Onion Dip Recipe

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
TOTAL TIME: Prep: 20 min. + standing Bake: 20 min./batch YIELD:6 servings


  • 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


  • 1. 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.
  • 2. Drain; pat dry with paper towels. Place potatoes in a large bowl; drizzle with oil and toss to coat.
  • 3. 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.
  • 4. 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.