Warm Scallion Dip With Salt and Black Pepper Potato Chips

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

We served this the other night at friend's house and we all enjoyed it very much. I found this on ivillage.com. This is a throw back to the 50's and 60's but a kicked up version. All the guests were oohing and aahing as they remembered yesteryear on their tongues.

Ingredients Nutrition

Directions

  1. TO MAKE THE CHIPS:.
  2. Preheat the oven to 350ºF.
  3. Brush 2 teaspoons of the olive oil on 2 heavy bottomed baking sheet.
  4. On a mandoline or by hand (CAREFULLY), slice the potatoes very thin, about 1/16".
  5. Slice only enough potatoes for 2 cookie sheets at a time; if you slice all the potatoes ahead of time, they will discolor.
  6. Arrange the potato slices in a single layer on the pan. Don't overlap.
  7. Repeat with second pan.
  8. Brush the tops lightly with olive oil and bake both pans for 10 minutes; check and rotate the pans if chips are browning more on one side than the other.
  9. Cook another 5 to 10 minutes, until very lightly golden. Turn the chips over, salt and pepper generously and cook an additional 3-5 minutes, until deep golden brown and rigid.
  10. Transfer to a cooling rack. Store in an airtight container for up to 2 days.
  11. MAKE THE DIP:.
  12. In a large sauté pan, heat 1 tablespoon of the olive oil over a medium-low flame.
  13. Add the scallions and red pepper and cook until soft, about 7-10 minutes. Add the garlic and continue 1 minute longer.
  14. Remove from heat amd let cool slightly in the saute pan.
  15. Stir in the lime zest, juice and sour cream; salt and pepper. If using, now add the chiles or crushed red pepper.
  16. Serve warm with potato chips.
  17. **(Dip can be made in advance and kept in refrigerator, allowing flavors to marry, and when needed warm in microwave)** Can also be kept in slow cooker for serving.

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