3large russet potatoes(2 1/4 lbs total sliced into 1/8-inch think rounds)
2tsp.coarsely ground black pepper
For The Dip:
2scallions(thinly sliced, greens and whites sepearted)
1 1/4cupsnon fat Greek style yogurt or 1 2/3 cups regular non fat plain yogurt
1/4cuplow fat mayonnaise
Toss potatoes in a large bowl with 2 Tbsp. of oil, and pepper until well coated. Preheat oven to 450°F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.
Heat oil over medium heat and add onions and scallion whites. Cook, stirring often, until golden brown and soft, about 10 minutes. Remove from heat and allow to cool.
If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
Combine onions with thickened or Greek style yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and scallion greens and stir well to incorporate. Chill for 1 hour to let flavors meld. Serve with chips or veggies.
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