March Madness is in full swing and has sports fans everywhere on the edge of their seats. The college basketball tournament is looking to be one of the most exciting sporting events of the season and has already served up several thrilling underdog wins. Of course, food is essential while watching these action-packed games on TV. John and the kids love potato chips, so we decided to make our own healthy chips at home with a mouthwatering creamy onion dip.
I got the idea to make these chips while I was using my Spiralizer from Paderno World Cuisine. This handy gadget lets you turn vegetables into noodle-like strands. My spiralizer comes with four different blades, but up until now I’d only used one of them to turn zucchini and sweet potatoes into spaghetti-thin noodles. However, the other day I decided to experiment with the straight blade and discovered that it made a thick ribbon-like cut.
First, I trimmed the end of each potato flat in order to secure a firm hold onto the sharp prongs of the spiralizer. Then, I cut the potatoes using the straight blade for a continuous twist.
Once I cut the ribbons apart with a knife, I had extremely thin potato slices that I could season and bake for a healthy treat. This is the quickest and easiest way to slice up potatoes if you are making them for a big party. If you don’t have a spiralizer, you could also make these chips by slicing up the potatoes by hand.
I sliced up both white potatoes and sweet potatoes, but seasoned them differently. First, I laid the white potato slices on an oiled baking sheet, brushed each with olive oil, and sprinkled them with salt, pepper and garlic powder.
For the sweet potato slices, I used salt, pepper and rosemary.
Each tray was baked in the oven for 10 minutes. Then I carefully turned them over and baked them for another 5-10 minutes. The olive oil is the secret for getting these to crisp perfectly. No deep frying necessary! Just crunchy, golden chips, beautifully seasoned, and with a slight kick of spiciness.
Of course, no chips would be complete without a dipping sauce. This onion dip is so versatile and perfect for dipping pretty much anything. My kids ended up dipping other vegetables in it too. I love making homemade, fresh dips rather than buying them in a jar from the supermarket. First, I cooked up some strips of bacon in a skillet until they were crispy. Then, I added diced onions to the pan with bacon drippings and caramelized them over medium-low heat for about 20 minutes. Next, I stirred in garlic and rosemary, before turning off the flame. Such a wonderful combination of flavors!
Finally, I spooned sour cream into my food processor and added about one tablespoon of the onion mixture. I processed until all of the ingredients were combined. Then I chopped up the bacon and stirred it in as well. Next came more of the onion mixture along with coconut aminos and pepper. Coconut aminos are my special super-healthy ingredient in this dip. They are a nutrient-rich sap that come from coconut blossoms and are a wonderful source of amino acids, vitamins and minerals, and have a nearly neutral PH. They do not have a coconut taste and are actually often used as a substitute for soy sauce.
When all of the ingredients were combined, I transferred the dip to a bowl, covered it, and put it in the refrigerator for one hour in order for the flavors to slowly mingle and blend together. I can’t wait to make this again tonight!
These chips are sure to put a smile on your family’s face. They are such a healthy, easy, and delicious alternative to traditional fried potato chips. And this dip just makes them a thousand times better.
I read recently that potato chips are the number one snack food in America. I don’t know if that’s true, but I do know that these chips were the number one snack food in my family’s house this weekend. 😉 Enjoy, friends! Have fun watching those March Madness games and may the best team win!
- For onion dip:
- 3 slices no nitrate bacon
- 1 large onion, diced
- 1 clove garlic, minced
- 1 teaspoon rosemary
- 2 cups organic sour cream
- ¼ teaspoon white pepper
- ½ teaspoon coconut aminos
- For potato chips:
- extra virgin olive oil
- garlic powder for white potatoes
- rosemary for sweet potatoes
- For onion dip: Cook bacon in a skillet until crispy. Transfer to paper towels on a plate.
- Add diced onion to pan with bacon drippings and caramelize over medium-low heat, about 20 minutes. Then add garlic and rosemary and stir. Turn off the heat.
- Spoon sour cream into your food processor. Add 1 tablespoon of the onion mixture and process until combined. Chop bacon and stir into mixture. Add the remainder of the onion mixture along with the coconut aminos and pepper. Stir until combined.
- Transfer to a bowl. Cover and refrigerate for one hour in order for the flavors to slowly mingle and blend together.
- For the homemade potato chips: Preheat oven to 450℉. Cut potatoes very thin using the straight blade of your spiralizer for a continuous ribbon-like cut. Then separate the slices with a knife. We made both white potato chips and sweet potato chips. Lay the white potato chips on an oiled baking sheet. Brush each potato chip with olive oil and season them with salt, pepper and garlic powder. Repeat with the sweet potato chips, but season them with salt, pepper and rosemary. Bake for 10 minutes, then carefully turned them over and bake them for another 5-10 minutes.
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