Best 5 Rainbow Potato Chips With Creamy Onion Dip Recipes

CREAMY ONION DIP

Steps:

• Combine sour cream, chives, onion powder, salt, garlic powder, and pepper in medium bowl; mix until well combined. Refrigerate for at least 30 minutes (or up to one week) before serving.

ONION-DIP POTATO CHIPS

Steps:

• Preheat oven to 425°F. Grind onion powder, garlic powder, red pepper flakes, and salt in spice mill until red pepper flakes are finely ground. Transfer to a small bowl and set aside.
• Spread out potato chips on a rimmed baking sheet. Bake, tossing halfway through, until deep golden brown, about 5 minutes.
• Transfer potato chips to a large bowl and drizzle with oil. Sprinkle reserved spice mixture over and add two-thirds of dill. Finely zest lemon over chips. Sprinkle with lots of black pepper and toss to coat (do all this while the chips are still warm so they absorb the flavors of the spice mixture). Taste and season with more salt if needed.
• Transfer chips to a platter and top with remaining dill and more black pepper.

POTATO CHIPS WITH FRENCH ONION DIP

Steps:

• French Onion Dip: To dice onions, trim the top and bottom, slice in half lengthwise, and discard skin. Lay the flat sides down and make vertical cuts, just short of the root to keep the onion intact. Stand the onion up and make several slices perpendicular to your first cuts, creating a grid that will result in an even dice. Place the onion flat side down again and slice across into a uniform dice. Place diced onions into a bowl and set aside.
• In a medium skillet over high heat, melt the butter. Then add diced onions and a generous pinch of salt. Stir and sauté until onions begin to sweat, about 3-5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions are golden brown and caramelized, 20-30 minutes. Set aside to cool, 10-15 minutes. (Makes ½-⅔ cup caramelized onions.)Meanwhile, start the potato chips.
• In a large, heavy pot or Dutch oven over medium-high heat, add enough oil to fill halfway. (You may not need all of the oil.) Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. Assemble the dip: Stir lemon juice into the cooled caramelized onions. Add ½ cup of the onions and a pinch of cayenne to the crème fraîche, then stir to combine; add a pinch of salt. Stir, taste, and adjust seasoning; finish with chives and set aside.
• Potato chips: Line a large bowl with two layers of paper towel to drain the chips. Trim and discard the ends of each potato. Adjust mandoline setting to 1/16-inch thick (about the thickness of a dime), then carefully slice the potatoes. Quickly but gently place ⅓ of the potato slices into the oil, one by one; spreading them out will help them fry flat and prevent sticking. (Since the chips fry so quickly, it's useful to have a second person add slices at the same time, to encourage even cooking in larger batches.) Stir and flip the potatoes with the spider strainer to separate. Then let the potatoes fry, stirring, separating, and flipping the chips as needed, and adjusting the heat to keep the temperature at 350 degrees F. Chips are done when they're a deep golden color, 4-6 minutes.
• Transfer the chips to the paper towel-lined bowl. While the chips are still hot, sprinkle with salt while shaking to bowl to season evenly. (Seasoning and tossing immediately after frying will help chips dry while absorbing salt.) Repeat in two batches with remaining potatoes. Serve with dip.

CRACKED PEPPER POTATO CHIPS WITH ONION DIP

Steps:

• Make chips: Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees 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.
• Excellent source of: Vitamin C
• Good source of: Potassium

CREAMY ONION DIP

Steps:

• In a 3-qt. slow cooker, combine the onions, butter, wine, garlic and bay leaf. Cover and cook on high for 4-5 hours or until onions are tender and golden brown. , Discard bay leaf. Reduce heat to low; stir in the Gruyere cheese, cream cheese and sour cream. Cover and cook 1 hour longer or until cheese is melted. Serve warm with crackers or vegetables.