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.