Ingredients
​The Dip
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2 tablespoons (30ml) olive oil
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1 ½ cups (225g) chopped onion
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¾ teaspoon salt, divided
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1 cup (240g) sour cream
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1 cup (240g) mayonnaise
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½ teaspoon garlic powder
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¼ teaspoon ground white pepper
The Chips
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2 medium potatoes
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2 teaspoons (10ml) olive oil
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Your choice of seasoning
01
The Onions
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Heat olive oil in a pan over medium heat. Add onions and ¼ teaspoon salt.
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Cook, stirring occasionally, until onions are caramelized and golden, about 20 minutes. Let cool for 5–10 minutes.
02
The dip
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In a bowl, combine sour cream, mayonnaise, garlic powder, white pepper, and the remaining ½ teaspoon kosher salt.
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Stir the cooled onions into the sour cream mixture. Cover and refrigerate for at least 2 hours before serving.
03
Prepping Chips
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Preheat oven to 200 degrees Celsius (400 F). Line a baking sheet with baking paper
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Thinly slice potatoes to about 2 mm using a sharp knife, mandolin, or food processor. Pat slices dry to remove moisture. Toss slices in a bowl with olive oil and salt, or brush each slice with oil directly on the baking sheet.
04
Project Name
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Arrange slices in a single layer on the baking sheet, ensuring they don’t overlap. Bake on the center rack for 10 minutes. Flip chips and bake for another 7–9 minutes, watching closely to prevent burning. Remove chips that are done early.
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Let chips cool for 2–5 minutes before serving with your dip.
