Baked Potato Chips with Onion Dip

Another comfort, chips and dip!! Can't live without them, but they're so loaded with oils, salt, creams, etc.

The potato chips recipe I sort of made up on my own, but the onion dip I found on the snack girl website which stated it came from the nutritionist from the Biggest Loser. :)

First, chips!

What you'll need:

Potato (red, russet, sweet, etc)
cooking spray, such as Pam
seasonings (my favorite so far being garlic salt and parmesan)

This is done easiest with a mandolin, so you can get thin slices and slice them evenly.

Preheat your oven to 350 - 400F. I had mine set to 350 convection.

You want to slice your potato, peels on or off - your choice. Slice thin. No thicker than 1/8 inch.

Pat them dry with a paper towel.

Spray a cookie sheet with cooking spray and layer the potato slices on it. Sprinkle with seasonings and put in oven. Bake for approximately 10 minutes, then rotate your pan and bake another 10 minutes. You'll want to watch them closely the first few times you make them, to get the right baking to suit your oven. It took me at least 5 trials to get them where I like them. :)

That's it. Let them cool and you have chips! My husband says he likes them more than Lay's. ;)

I don't have the nutritional info for these, sorry.

Okay, now the onion dip. This one is a bit time consuming but it makes quite a bit.

Click here for the onion dip recipe on the snack girl site.

Things you'll need:

2 1/2 pounds yellow onions, peeled
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon onion powder
4 ounces neufchatel cream cheese, room temperature
3/4 cup fat-free plain Greek yogurt
Flat-leaf (Italian) parsley leaves, for garnish (optional)

Halve the onions lengthwise and then slice them crosswise into 1/8-inch-thick half-rounds. There will be about 4 cups.

In a large skillet, heat the oil over medium heat. Add the onions and salt and cook for 2 to 3 minutes. Reduce the heat to low, cover, and cook, stirring occasionally, for 15 minutes, or until the onions are soft and beginning to release their juices. Continue to simmer uncovered, stirring occasionally, for 15 to 20 minutes longer, or until the onions are lightly browned and caramelized. Allow to cool. There will be about 2 cups.

Place the onions in a food processor and pulse a few times to chop. Remove half of the onions and transfer them to a bowl. To the remaining onions in the food processor, add the onion powder and process until pureed. Add the cream cheese and yogurt and process just until smooth. Transfer the mixture to the bowl and fold into the chopped onions.

Taste and season as needed. Chill for at least 1 hour. Transfer the dip to a serving bowl and garnish with parsley leaves, if desired.

Per 1/4 cup serving: 80 calories, 3 g total fat (1 g saturated), 5 mg cholesterol, 230 mg sodium, 11 g total carbohydrates (5 g sugars), 1 g fiber, 3 g protein, 2 PointsPlus