Smoked Paprika Crisps with Garlic Onion Dip

Guilty pleasures. We all have them. For some it’s popcorn, others it’s cookies. For Katie and I, we have a guilty pleasure by the name of Miss Vickies. There’s just something about them that make them irresistible to us. Knowing that they are not the healthiest of snacks, we’ve tried to eat them less often. Easier said than done.

So we decided to start making our own for two reasons. First, we could control what goes into them. Less salt, and less oil. Secondly, since making your own chips can be a bit of a process, we would eat less of them. Right? Well, that works in theory. I think we’ll be making these quite often. Oh, and there’s a dip to go with them. So much for being healthy.

Smoked Paprika Crisps
2 russet potatoes
1 tablespoon olive oil
1 tablespoon smoked paprika

Garlic Onion Dip
2 teaspoons olive oil
2 cloves garlic, minced
1 small onion, minced
2 scallions, minced
1 1/4 cup plain Greek yogurt
1/4 cup mayonaise
1 tsp onion powder
Salt and pepper to taste
Green onions, diced for garnish 

Preheat oven to 400F. Using a sharp knife (or mandoline if you have one) slice the potatoes as thin as you can, rinse them in the strainer and then pat them dry using a towel.

In a large bowl, mix the olive oil and smoked paprika. Add the potatoes and toss until evenly coated. Place the potatoes in a single layer on a parchment paper lined baking sheet. Bake until lightly browned and crispy, about 15-20 minutes. Keep a close eye on the potatoes as the cooking time will vary depending on their size and thickness, and to avoid burning them.

While the crisps cook, make your dip. In a small skillet, warm the oil over medium heat. Add the garlic, onion and scallions. Cook for about 10 minutes, stirring frequently until golden and soft. Once they have cooled, mix together with the yogurt, mayonaise, onion powder, salt and pepper.

Once the crisps are done, serve with the garlic onion dip and enjoy.

Store the crisps in an air-tight container in the fridge. For best results with the crisps, store in a paper bag for 2-3 days. If they soften up a bit after a day or two, quickly broil them in the oven to crisp them up before eating.