I’m sorry. I have to apologize for putting these two recipes on my blog. They are so good, you won’t be able to stop making them. These two recipes may change your life like they did mine. Every time I get a snack food craving, these are the two recipes I reach for. Seriously. They are amazing and incredible.
The Caramelized Onion Dip is better than the containers you buy from the grocery store. The potato chips are so good that you cannot believe it until you try them. They are thick and crunchy and actually taste like potatoes! Imagine that!
By the way, if you need a new blog to check out, check out Life’s Ambrosia. There are tons of great recipes over there with beautiful photos.
Now, a few tips. When you are caramelizing the onions for the dip, use a low temperature. Don’t burn the onions! You want them to brown really slowly and get soft. If they are cooking too quickly (you’ll know it when you see it), turn down the heat and keep stirring!
I know you don’t believe me about the microwave potato chips. But they seriously work and get crispy! I use a mandolin (food slicer) to get my potatoes pretty thin. I like the chips that way. You can slice them thinner or thicker, as long as they’re uniform. The times it takes for the chips to cook seem to vary… so, I’ll give you my approximate times, but because all microwaves (and all potatoes!) are different, keep your eyes on the chips and use your judgment.
Caramelized Onion Dip
Recipe barely adapted from Life’s Ambrosia
Makes just over 1 cup
1 Tbsp. olive oil
1 cup onions, finely chopped
1 clove garlic, minced
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp Worcestershire sauce
1/2 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
In a small skillet, heat the olive oil over medium-low heat. Add the onions and garlic. Cook for approximately 20 minutes, stirring often, until the onions are golden brown and soft. Set the onions aside, and let cool.
Combine the rest of the ingredients, including the cooled onions. Refrigerate the dip for at least 30 minutes. Longer is better because the flavours really meld together and improve.
Serve this dip with chips or cut up veggies.
Microwave Potato Chips
Recipe from Food Gal
Basically, this recipe makes as much as you’d like. Use one potato for an individual snack… or more for more people!
Russet potatoes, scrubbed well
Extra virgin olive oil
Kosher or sea salt
Slice your potatoes thinly, using a mandolin, or a knife. You want them at least 1/8″ thick or thinner. Toss the slices in a medium sized bowl with some olive oil.
Take a large microwave-safe plate, and coat with cooking spray. Arrange the oiled potato slices on the plate in a single layer. Sprinkle with salt. Microwave, uncovered, on high for 2-3 minutes (mine always take at least 3 minutes) or until some spots start to brown (or until the slices begin to look dry). Turn the slices over (CAREFUL, the plate and potatoes are HOT!). Continue to microwave for 2-4 minutes until the slices are crisp and brown in spots. I actually let mine get quite brown. They don’t taste burnt, but I also like my food well-browned and crispy! Keep checking frequently, and rearrange the slices if necessary and take them out once they’re done. Transfer the chips to another plate when done. Let them cool, because they crisp up more and taste better.
The chips can be stored in an airtight container.
The Hungry Teacher