We all remember the classic chips and dip—thin, greasy potato chips from a bag paired with that powdered onion mix and sour cream. Let’s elevate that nostalgic snack with these Not Your Standard Chips & Dip.
Homemade potato chips are far superior to store-bought. For a healthier option, bake them. They turn out substantial, super crunchy and downright addictive.
For a small group, two potatoes are usually enough. For a larger gathering, use four potatoes to ensure there are enough chips to go around.
- Choose Russet or Yukon Gold potatoes.
- Russets yield a heartier, sturdier chip.
- Yukon Golds make a more delicate, tender chip.
- Slice potatoes uniformly to about 1/8-inch thickness for even baking.
- A mandoline makes quick work of this and ensures consistent slices.
- Slice lengthwise for a chip shape that’s ideal for dipping.
- No need to peel—leave the skins on for a rustic texture and extra flavor.
Be sure to line your baking sheets with parchment paper. Skipping this step often results in chips sticking stubbornly to the pan.
When I make four potatoes, they bake comfortably in two batches. Half the slices fit neatly across two parchment-lined baking sheets placed side-by-side on a single oven shelf.
If your oven won’t hold two sheets side-by-side, put them on different racks and swap positions halfway through baking for even browning.
Repeat the process for the second batch to yield enough chips for a small crowd.
As soon as the trays come out of the oven:
- Season with coarse or flaked sea salt and freshly ground black pepper.
- Get creative—freshly grated Pecorino Romano adds a savory hit.
- Minced fresh herbs provide bright, aromatic flavor.
- For heat, sprinkle a little ground cayenne.
- Make the chips your own with seasonings you love.
Store the chips in an airtight container until ready to use.
Now for the Charred Onion Dip.
This dip is inspired by Frank Stitt of Bottega Café. The onion slices are grilled until well-charred—tender with smoky caramelized edges.
If you don’t have an outdoor grill, use a cast-iron skillet or a heavy-duty grill pan to achieve the same charred flavor.
After grilling the onion slices, the rest comes together quickly. Combine the ingredients, chill to let the flavors meld, and serve. The dip is fine right away, but it tastes best after a day in the refrigerator.
This dip is excellent as written, but you can easily enhance it:
- Stir in crumbled bacon for smoky richness.
- Add a touch of horseradish for extra bite.
- Serve with the baked potato chips, a platter of crudités, or both.
Not Your Standard Chips & Dip
A sure crowd pleaser that can be made ahead.
Ingredients
BAKED POTATO CHIPS
-
4
large russet or yukon gold potatoes, cut lengthwise in 1/8-inch slices -
1/4
cup
extra virgin olive oil -
1/2
teaspoon
kosher salt - coarse or flaked sea salt
- freshly ground black pepper
CHARRED ONION DIP
-
2
slices from large red onion, 1/2-inch thick - olive oil
-
2
cups
sour cream -
1
tablespoon
mascarpone -
1
tablespoon
whole-grain mustard -
1
tablespoon
thinly sliced chives (plus extra for garnish) -
juice from 1/2 lemon
(about 1 1/2 to 2 tablespoons) -
2
dashes Worcestershire sauce - kosher salt & freshly ground black pepper
-
4
dashes Tabasco sauce, or more to taste
(optional)
Instructions
BAKED POTATO CHIPS
-
Preheat oven to 375°F. Line two baking sheets with parchment paper.
-
Place potatoes in a large bowl and toss with olive oil and 1/2 teaspoon salt. Arrange half of the potato slices in a single layer on the prepared baking sheets. Bake for about 20 to 25 minutes, or until golden brown, turning the chips once during baking.
-
Remove trays from the oven and season with coarse sea salt and freshly ground black pepper. Cool slightly, transfer chips to an airtight container and repeat with the second batch.
-
Store baked chips in an airtight container for up to one week.
CHARRED ONION DIP
-
Preheat grill to medium-high heat, or heat a cast-iron skillet or grill pan over medium-high heat.
-
Brush the onion slices generously with olive oil. Place the slices on the grill grate or in the pan and cook until tender and charred, about 6 minutes per side. Transfer to a plate to cool. Reserve a few inner rings for garnish and finely chop the remaining charred onion.
-
In a medium bowl, combine sour cream, mascarpone, whole-grain mustard, chives, lemon juice and Worcestershire sauce. Fold in the chopped charred onion, then taste and season with salt and pepper. Add Tabasco if desired. Cover and refrigerate until ready to serve.
-
Place the dip in a serving bowl and garnish with chopped chives and the reserved grilled onion rings. Serve with potato chips and/or crudités.
-
Note: The dip can be served immediately, but the flavors deepen after a day in the refrigerator. Store in an airtight container in the fridge for up to three days.
Disclosure: Some links on the original page may be affiliate links. This post reflects the author’s experience and recommendations.
Love creamy dips?
