Black Pepper Potato Chips with Onion Dip

Ingredients:

Chips

• 3 large potatoes (1 kg total), cut into 0.3 cm thick circles.
• 2 tbsp. l. olive oil
• 2 tsp coarsely ground black pepper

Dip sauce

• 2 teaspoons olive oil
• 1 small onion, chopped
• 2 green onions, thinly sliced, white parts separated from green parts
• 1 and 1/4 tbsp. low-fat yogurt
• 1/4 cup mayonnaise
• 3/4 tsp onion powder
• 3/4 tsp garlic powder
• 0.5 tsp salt
• 1/4 tsp black pepper

Preparation:

1. Prepare the chips. In a large bowl, toss the potatoes with 2 tablespoons of olive oil and black pepper to coat completely. Preheat oven to 450°F (230°C). Arrange the potato slices in a single layer on 2 baking sheets. Bake for 20-25 minutes, until crisp and lightly browned. Remove from the oven, season with salt, and let cool.
2. Prepare the dipping sauce. Heat olive oil over medium heat and add red onion and white parts of green onions. Cook, stirring frequently, until golden brown and softened, about 10 minutes. Remove from heat and let cool.
3. If using regular yogurt, place it in a sieve lined with a paper towel and set the sieve over a bowl. Let it sit for 20 minutes to allow the yogurt to drain.
4. Combine the onions with yogurt, mayonnaise, onion powder, garlic powder, salt, pepper, and herbs and mix well. Refrigerate for 1 hour to allow the flavors to meld. Serve with chips.