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Spiralized Potato Chips With Onion Dip

Spiralized Potato Chips With Onion Dip

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.

Spiralized Potato Chips With Onion Dip

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.

Spiralized Potato Chips With Onion Dip

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.

Spiralized Potato Chips With Onion Dip

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.

Spiralized Potato Chips With Onion Dip

For the sweet potato slices, I used salt, pepper and rosemary.

Spiralized Potato Chips With Onion Dip

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.

Spiralized Potato Chips With Onion Dip

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!

Spiralized Potato Chips With Onion Dip

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.

Spiralized Potato Chips With Onion Dip

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!

Step by step how to make spiralized chips homemade with onion dip | potato chips | spiralizer recipe | spiralized potatoes | gluten free recipe | sweet potato recipe | paleo recipe | onion dip | game day recipe |Best Football party food | This game day treat will leave your guests hoping for overtime!

 

5.0 from 9 reviews
Spiralized Potato Chips With Onion Dip
 
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Prep time
Cook time
Total time
 
Ingredients
  • 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:
  • potatoes
  • extra virgin olive oil
  • salt
  • pepper
  • garlic powder for white potatoes
  • rosemary for sweet potatoes
Instructions
  1. For onion dip: Cook bacon in a skillet until crispy. Transfer to paper towels on a plate.
  2. 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.
  3. 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.
  4. Transfer to a bowl. Cover and refrigerate for one hour in order for the flavors to slowly mingle and blend together.
  5. 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.

 

About Barbara

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.

Reader Interactions

Comments

      • Hi Kim, Excellent question. I haven’t made the chips too far in advance of serving. My gang always devours them right away. 🙂 But it’s possible if they are covered in an airtight container until you’re ready to serve, they’d be fine. The dip will keep in the refrigerator for as long as sour cream keeps. I hope this helps.
        I hope you enjoy them. 🙂

        Reply

  2. What a wonderful idea! I don’t have a slicer like yours but I make a recipe of “raw fries,” which I could adapt to your recipe. It sounds delicious! Thank you for sharing it!
    Amy

    Reply

  3. Oh my word, these look delicious! MUST try!! I’m also going to share this recipe with my daughter – looks like it’s a gluten-free recipe, or easily adaptable. Thanks for sharing!

    Reply

  8. I love my spiralizer! I’m going to have to get it out to try these. 🙂 Thanks for sharing at Savoring Saturdays! I’m featuring this at tonight’s party! Hope you’ll be back again!

    Reply

  9. Here’s a great tip to avoid the “separate the slices with a knife” step — put a slice in the potato long-ways before spiralizing — voila! Slices come out already separated! And perfectly uniform, too.

    Great recipe!! Love it!

    Reply

  11. If you cut longitudinally through the potato half way – in other words along the direction of the spiral, from the outside the to centre of the potato then you shouldn’t have to separate the spirals afterwards as they will come out ibfividually

    Reply

  13. Im thinking I bet these (white potato) would be really useful when making Daulphinoise it would cut the potato slicing right down

    Reply

  15. Hi all, here every one is sharing such familiarity, thus it’s nice to read this web site,
    and I used to pay a visit this blog every day.

    Reply

  26. I love making my own healthy snacks because I know exactly what goes into it! I admittedly may have a sweet potato chip obsession and can’t wait to try out this recipe. Thanks for sharing these nutritious options!

    Reply

    • Hi Dylan, The chips are cut very thin with the spiralizer and I just brush them with oil; not too much oil. And I don’t put too much oil on the baking pan, just lightly oiled so they don’t get soggy. I hope this works for you next time. 🙂

      Reply

  29. Thank you so very much!!!!!!!!!!!!!! I am going to cook this with my students. It is wonderful for them to know they can make their own customized healthy snacks.
    All the very best,
    Toni

    Reply

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