Onion Dip Potato Chips (Printable)
A creamy caramelized onion dip paired with crispy homemade potato chips, ideal for snacking or parties.
# What You Need:
→ Onion Dip
01 - 2 tablespoons unsalted butter
02 - 2 large yellow onions, finely chopped
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon sugar
06 - 1 cup sour cream
07 - 1/2 cup mayonnaise
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1 tablespoon chopped fresh chives, plus extra for garnish
→ Potato Chips
11 - 3 large russet potatoes
12 - 4 cups vegetable oil for frying
13 - 1 teaspoon salt
14 - 1/4 teaspoon black pepper
# How To Make It:
01 - Melt butter in a large skillet over medium heat. Add chopped onions, salt, pepper, and sugar. Cook, stirring frequently, until onions are golden brown and caramelized, about 15–18 minutes. Remove from heat and let cool completely.
02 - In a mixing bowl, combine sour cream, mayonnaise, garlic powder, onion powder, and chives. Stir in the cooled caramelized onions until evenly distributed.
03 - Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
04 - Wash and peel potatoes. Using a mandoline or sharp knife, slice potatoes very thinly (about 1/16 inch). Rinse slices in cold water to remove excess starch, then pat dry thoroughly with paper towels.
05 - Heat oil in a large, deep pot to 350°F.
06 - Fry potato slices in batches until golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels. While warm, season chips with salt and black pepper.
07 - Transfer the onion dip to a serving bowl, garnish with extra chives if desired. Serve alongside the freshly made potato chips.
# Expert Suggestions:
01 -
- The homemade version makes you realize you've been settling for mediocre dip your whole life
- Fresh chips turn something ordinary into an occasion people will talk about weeks later
02 -
- Caramelized onions must cool completely before mixing or they'll separate the dairy and turn the dip watery
- Pat the potato slices absolutely dry, any moisture will cause dangerous oil splattering
03 -
- A splash of Worcestershire sauce adds an unexpected depth that keeps people guessing
- The mandoline is worth the counter space for uniform, restaurant thin chips every time