Caramelized Onion Dip & Baked Potato Chips


Why we love this Recipe

Jump to Recipe

Onion dip is my all-time favorite indulgence. There is something about the saltiness, onion flavor & crispy chips that I never can pass up. These oven-baked chips pair perfectly with caramelized onion dip. This dip is perfect for parties- big or small. LET ME TELL YOU. I guarantee you will get requests for the recipe everyone loves it. If you want to be healthier- serve with carrot sticks, peppers, or celery sticks!

Ingredients

For the dip:

  • 2 tablespoons vegetable oil
  • 1 finely minced, medium-sized red onion
  • 1 teaspoon Kosher Salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup Sour Cream
  • 1/3 cup mayonnaise
  • 3 tablespoons finely minced chives, plus more for garnish
  • 1 1/2 teaspoons garlic powder

For the Chips:

  • 2 Medium russet Potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon freshly ground black pepper

What You Will Need

  • Measuring cups
  • Pyrex Bowl
  • Mandoline
  • Bamboo Cutting Board
  • Knife

Let’s Take It Step by Step

  1. In a small skillet, heat the 2 tablespoons of oil over medium-high heat. Add the onion & cook, continually stirring for about 5 minutes. Reduce heat to medium-low, add 1/2 teaspoon of each salt & pepper, cook, stirring, until the onion is golden and caramelized, roughly 15 more minutes. Once the onion is caramelized & crisp, remove from heat and let cool 10 minutes.
  2. Once the onions have completely cooled, add the sour cream, mayonnaise, garlic powder, chives, and remaining 1/2 teaspoon of each salt & pepper; stir to combine. Cover with lid & let chill for at least 1 hour to let the flavors mix.
  3. This can be made up to 4 days ahead of time; keep refrigerated.

Make the chips:

  1. First, position the racks in the top & bottom thirds of the oven and pre-heat oven to 375º. Line two baking sheets with silicon baking sheets. Scrub potatoes & rinse under cold water; pat dry with a towel. Slice the potatoes with a mandoline; if you don’t have a mandoline, make sure they are as thin as possible. *You don’t want to cut a thick chip, as it will make it chewy & have to bake for a much longer time. Pat the slices dry in between two paper towels. Toss the dried potato slices into a large bowl; drizzle with olive oil, salt, and pepper. *Use your hands to rub the slices, coating oil, salt, pepper, on both sides of the potato slice.
  2. Arrange each slice onto the baking sheet. Bake until golden and crispy, switching racks and rotating pans halfway through, 15 minutes. Once the chips start to get wavy, they are close to getting done. *If the potatoes seem to color unevenly, they will still be crispy when cooled. Remove from oven & let cool completely.
  3. Serve with chilled Caramelized Onion Dip.

Variations and Options

Of course, you could always use a fryer for the potato chips, or even an Air Fryer. The Air fryer will take longer because you can only make smaller batches at a time.

If you use a fryer- use a small pot, add halfway with oil. Heat oil over medium heat until one slice potato dropped in the oil sizzles immediately, fry the chips into small batches until golden brown and crispy, 1-2 minutes per batch. Drain the excess oil onto paper towels, season with salt and pepper while still warm.

What We Suggest Pairing it With

Serve Caramelized Onion Dip with veggies sticks- carrots, peppers, broccoli, celery is our favorite.

Helpful Hints

If you do not have a mandoline, use a sharp knife to cut the potatoes.

If you have potato slices that vary in size, arrange the smaller ones on one sheet and the bigger ones on the other; this way, they will cook evenly. You may end up having to remove the smaller ones from the oven sooner than the bigger ones.

Caramelized Onion Dip & Baked Potato Chips

Onion dip is an all-time favorite indulgence. There is something about the saltiness, onion flavor & crispy chips that I never can pass up. These oven-baked chips pair perfectly with caramelized onion dip. This dip is perfect for parties- big or small. LET ME TELL YOU. I guarantee you will get requests for the recipe everyone loves it. If you want to be healthier- serve with carrot sticks, peppers, or celery sticks!

Equipment

  • Measuring cups
  • Pyrex Bowl
  • Mandoline
  • Bamboo Cutting Board
  • Knife

Ingredients

For the dip:

  • 2 tablespoons vegetable oil
  • 1 finely minced medium-sized red onion
  • 1 teaspoon Kosher Salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup Sour Cream
  • 1/3 cup mayonnaise
  • 3 tablespoons finely minced chives plus more for garnish
  • 1 1/2 teaspoons garlic powder

For the Chips:

  • 2 Medium russet Potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon freshly ground black pepper

Instructions

  • In a small skillet, heat the 2 tablespoons of oil over medium-high heat. Add the onion & cook, continually stirring for about 5 minutes. Reduce heat to medium-low, add 1/2 teaspoon of each salt & pepper, cook, stirring, until the onion is golden and caramelized, roughly 15 more minutes.
  • Once the onion is caramelized & crisp, remove from heat and let cool 10 minutes.Once the onions have completely cooled, add the sour cream, mayonnaise, garlic powder, chives, and remaining 1/2 teaspoon of each salt & pepper; stir to combine. Cover with lid & let chill for at least 1 hour to let the flavors mix.
  • This can be made up to 4 days ahead of time; keep refrigerated.

Make the chips:

  • First, position the racks in the top & bottom thirds of the oven and pre-heat oven to 375º. Line two baking sheets with silicon baking sheets. Scrub potatoes & rinse under cold water; pat dry with a towel. Slice the potatoes with a mandoline; if you don’t have a mandoline, make sure they are as thin as possible. *You don’t want to cut a thick chip, as it will make it chewy & have to bake for a much longer time. Pat the slices dry in between two paper towels. Toss the dried potato slices into a large bowl; drizzle with olive oil, salt, and pepper. *Use your hands to rub the slices, coating oil, salt, pepper, on both sides of the potato slice.
  • Arrange each slice onto the baking sheet. Bake until golden and crispy, switching racks and rotating pans halfway through, 15 minutes. Once the chips start to get wavy, they are close to getting done. *If the potatoes seem to color unevenly, they will still be crispy when cooled. Remove from oven & let cool completely.
  • Serve with chilled Caramelized Onion Dip.

Notes

Variations and Options

Of course, you could always use a fryer for the potato chips, or even an Air Fryer. The Air fryer will take longer because you can only make smaller batches at a time.
If you use a fryer- use a small pot, add halfway with oil. Heat oil over medium heat until one slice potato dropped in the oil sizzles immediately, fry the chips into small batches until golden brown and crispy, 1-2 minutes per batch. Drain the excess oil onto paper towels, season with salt and pepper while still warm.

What We Suggest Pairing it With

Serve Caramelized Onion Dip with veggies sticks- carrots, peppers, broccoli, celery is our favorite.

Helpful Hints

  • If you do not have a mandoline, use a sharp knife to cut the potatoes.
  • If you have potato slices that vary in size, arrange the smaller ones on one sheet and the bigger ones on the other; this way, they will cook evenly. You may end up having to remove the smaller ones from the oven sooner than the bigger ones.

Recent Content

>