Monday, August 22, 2016

Baked Smoked Paprika Potato Chips with Triple Onion Dip



½ teaspoon salt
1 tablespoon olive oil
2 russet potatoes (about 1 ¼ lb total), unpeeled
2 teaspoons sweet smoked paprika


¼ cup mayonnaise
¼ teaspoon black pepper
½ teaspoon salt
¾ teaspoon garlic powder
¾ teaspoon onion powder
1 small onion, minced
1 ¼ cups plain nonfat Greek yogurt
2 scallions, thinly sliced
2 teaspoons olive oil

Preheat oven to 400 F. Spray two rimmed baking sheets with nonstick cooking spray.

Using a mandoline or a sharp knife, slice the potatoes into very thin rounds (about 1/16-inch). Place them in a colander and rinse thoroughly with cold water. Spread in a single layer on a kitchen towel or paper towels and top with another towel or paper towels – dry completely.

Whisk the oil, paprika and salt together in a large bowl. Add the potatoes and toss to coat.

Transfer the potatoes to the prepared baking sheets. Spread in a single layer – it’s important they all have their own space in order to crisp up. Bake for 12-20 minutes, or until the chips are browned and crispy. The baking time will vary depending on the thickness of the rounds so check frequently, and pull chips that are finished from the baking sheets and let the others continue to cook. The chips will crisp a bit more as they cool. They can be stored in a paper bag for up to 3 days.


Set a nonstick skillet over medium heat and add the oil. When it shimmers, add the onion and the white parts of the scallions. Cook for about 10 minutes, stirring frequently, until golden brown and softened. Cool completely.

Stir together the cooled onion mixture, the scallion greens, the yogurt, mayonnaise, garlic powder, onion powder, salt, and pepper in a medium bowl. Cover the bowl and refrigerate for at least an hour to allow the flavors to meld. Serve with the chips.

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