Monday, March 8, 2010

Potato Chip Day (03/14/10)

Baked Potato Chips and Dip

Serves 10


Potato Chips

5 large russet potatoes, peeled

1/2 cup extra virgin olive oil

Kosher or sea salt


1 tablespoon extra virgin olive oil

1 large yellow onion, minced

2 garlic cloves, minced

2 cups Greek yogurt

2 tablespoons fresh lemon juice

1 teaspoon salt

2 scallions, minced


1. Preheat oven to 450 degrees.

2. Using a mandolin, slice potatoes paper thin. Dry well with paper towels and place on a rack placed over a baking sheet in a single layer.

3. Using a pastry brush, coat potatoes with olive oil and sprinkle with salt. Flip them over and repeat.

4. Bake potatoes until crispy and beginning to brown around the the edges, about 8-10 minutes.

5. In a small skillet, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 3-4 minutes. Add garlic and cook for another minute. Remove from heat.

6. Mix yogurt, lemon juice and salt well. Fold in onions, garlic and scallions. Serve with chips.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.