Baked Potato Chips with Sour Cream and Onion Dip

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Enjoy a healthier version of the grocery store bags that you can add a homemade sour cream and onion dip recipe as well, from Jenna Weber and PBS' Fresh Tastes blog.

Baked Potato Chips with Sour Cream and Onion Dip

Ingredients

For the chips:
1 large russet potato
2 tablespoons canola oil
Salt and pepper
Bowl of ice water

For the dip:
1/2 cup sour cream
1 large green onion, thinly sliced
1/4 teaspoon garlic powder

Directions

1. Preheat oven to 450 degrees. Line a sheet tray with parchment paper and set aside. Get your bowl of ice water ready.

2. Peel the potato using a vegetable peeler and thinly slice using either a very sharp knife (carefully!) or a mandolin. The slices of potato should be so thin that they are translucent. Immediately after slicing, place potato slices in the ice water.

3. After you have sliced the entire potato, remove slices from ice water and press dry between four paper towels. Really press them to get rid of any extra water. Place potato slices on your prepared sheet tray and brush with canola oil on both sides. Sprinkle with salt and pepper.

4. Bake potato chips for 5-8 minutes, watching closely. You want the edges to get nice and dark so they crisp up. When they are done, remove from the oven and set aside while you make the dip.

5. For the dip: Whisk together the sour cream, garlic powder, and thinly sliced green onions. Serve with warm potato chips and enjoy!