Caramelized Onion Dip with Homemade Baked Potato Chips

Before I even write anything, I have to say this is the best damn chip dip I have ever eaten in my life.  Normally, I cannot bear the thought of camping without a container or two of 99 cent Dip`a`Chip but after today`s delight, I don`t think I ever want to eat another chip dip but this one again.

I like the concept in cooking of `high-low`pairings, which basically means taking everyday things and making them luscious with high end ingredients.  Lobster Mac`n`Cheese is the perfect example.  Or potato chips drizzled in truffle oil (there`s a use for you for those truffles Norma!). Actually, next time I make chips I will have to try the truffle thing.

Any way I liked the fact that this recipe elevated the humble chip dip to new heights and then tossed in the homemade chips for good measure.  Making potato chips was way easier than I imagined, but you do have to keep an eye on them or they can get too dark or cook a bit unevenly.  For best results, make the onion dip ahead so it has time to cool and the flavours to meld.  It is even better on day 2.

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Caramelized Onion Dip (by Ina Garten)

(Makes about 2 cups)

2 large yellow onions (should yield about 3 cups)
4 tablespoons butter
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/4 teaspoon ground pepper
1/2 block reduced fat cream cheese, at room temperature
1/2 cup sour cream (we used fat-free)
1/2 cup reduced fat mayonnaise

Directions:

Cut the onions in half and then slice them into thick half rounds.  Heat the butter in the bottom or a large non-stick fry pan over medium heat.  Add the onions, cayenne, salt and pepper.  Sauté for about 10 minutes.  Reduce heat to medium-low heat and continue to cook for another 20-30 minutes until the onions are very soft, brown and caramelized (see the colour of mine on top of the dip).

Allow the onions to cool slightly.  Keep about 1/4 cup of the onions aside to top your dip.

Place cream cheese, sour cream and mayonnaise in the bowl of a food processor and beat until combined. Add in the remaining onions, half of the batch at a time, and pulse to incorporate.  Add salt and pepper if needed.

Serve with homemade or good quality store bought chips, veggies, etc.

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Homemade Baked Potato Chips

Ingredients:

2-3 large baking (russet) potatoes, cleaned with skin left on
3 tablespoons olive oil
Sea salt (I used a Smoked Fleur de Sel that I found at Metro)

Directions:

Preheat oven to 400 degrees.  Slice the potatoes very thinly, either using a food processor or Mandolin, then toss them in a large bowl with the olive oil, coating well.  Season lightly with salt and toss by hand again.

Cover 2 baking sheets with parchment paper.  Arrange chips in a single layer on baking sheets.  Bake in preheated oven for about 12-15 minutes.  The chips will cook at different speeds if they are different thicknesses so keep a close eye on them, removing anyones that look crispy and ready. Transfer any ready chips to a plate to cool and sprinkle immediately with salt.

I think you know what to do with these babies!