Ingredients
For The Chips:
- 3 large russet potatoes (2 1/4 lbs total sliced into 1/8-inch think rounds)
- 2 Tbsp. olive oil
- 2 tsp. coarsely ground black pepper
- Salt
For The Dip:
- 2 tsp. olive oil
- 1 small onion (minced)
- 2 scallions (thinly sliced, greens and whites sepearted)
- 1 1/4 cups non fat Greek style yogurt or 1 2/3 cups regular non fat plain yogurt
- 1/4 cup low fat mayonnaise
- 3/4 tsp. onion powder
- 3/4 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
Make chips:
- Toss potatoes in a large bowl with 2 Tbsp. of oil, and pepper until well coated. Preheat oven to 450°F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.
Make dip:
- Heat oil over medium heat and add onions and scallion whites. Cook, stirring often, until golden brown and soft, about 10 minutes. Remove from heat and allow to cool.
- If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
- Combine onions with thickened or Greek style yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and scallion greens and stir well to incorporate. Chill for 1 hour to let flavors meld. Serve with chips or veggies.
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