Few things call to me like a siren song more than Heluva-Good French Onion dip with some Lays potato chips. The addictive duo is so good, yet so bad (for you). I won’t keep it in the house because those “10 servings” will quickly turn into 1. With no mention of “onion” in the ingredient list on the container, it’s obviously the farthest thing from a whole-food-based product. If you, like me, have always wanted a healthier version of this iconic combo – try out my recipe (with real onions!) below. Oh, and we’re making homemade baked potato chips too. Don’t forget to pair it with a Chardonnay – this is fancy chip dip, remember?
Creamy, Salty, Robust
If you’ve never had “chips and dip”, specifically HeluvaGood French Onion dip with potato chips, consider yourself lucky. I’d recommend it, but also know I’d be leading you down a path of no return. But hey – before you get tempted to try out the delicious yet garbage processed junk food, try out this healthier version. It’s creamy, rich, and a crisp & salty potato chip is the perfect vehicle. Unlike the processed dips, this recipe calls for real, caramelized onions and fresh herbs.
I also opted for high quality dairy (as always when I use it) but nonetheless I won’t tout this as a health food. It’s simply an infinitely better version of French Onion dip, in nutrition as well as flavor. The real ingredients lend a much fuller and layered flavor experience that you just can’t get with processed dips. Go a step further and make your chips from scratch as well, and you have a truly gourmet snack on your hands.
These baked chips are so crisp and addicting, but an upgrade from Lays or other more processed store-bought chips. And, if you’re like me and prefer everything a little crispier and browned, you are in control of how toasty your chips get.
Full-bodied, buttery, rich
No other wine will do this snack justice like a full-bodied, buttery Chardonnay. The rich, fattiness from the dairy and subtle sweetness of caramelized onions makes this dip perfect for an equally rich Chardonnay.
Grab a bottle from California and settle in for the most elevated snack of your life. From HeluvaGood & Lays with Coke to gourmet French Onion dip & homemade chips with Chardonnay. This is how it’s done.Print
A gourmet take on classic store-bought French Onion dip with homemade potato chips. Pair this addicting duo with a buttery Chardonnay for an elevated snack.
French Onion Dip
- 2–3 small white and/or yellow onions, finely chopped (a mix is fine!)
- 1 8-oz container of sour cream
- 3 cups 0% milkfat plain yogurt (try Fage or Siggis)
- 1/4 cup of finely chopped chives, plus more for garnish
- 2 gloves of garlic, minced
- 1 tsp mustard powder
- Olive oil
- Salt, black pepper, garlic powder to taste
Baked Potato Chips
- ~5 medium sized Yukon gold potatoes (the amount just depends on how many chips you want to have)
- Olive oil
- Optional: any additional seasonings you love (garlic powder, paprika, onion powder, etc. if you want a flavorful chip variety)
French Onion Dip
- Add garlic to olive oil in a pan over medium heat. Once aromatic, add finely chopped onions.
- Sauté onions with garlic in the oil until they have begun to brown. Stir only occasionally so as to allow some caramelization without burning. The onions down need to be fully caramelized – allow some to brown, while others can simply be translucent.
- Allow the onions to cool down a bit.
- Combine onions, sour cream, yogurt, chives, and mustard powder in a large bowl and mix until evenly distributed. Add more yogurt as necessary to achieve a good ratio within the dip. You want the onions to be enveloped in the sour cream and yogurt without getting completely lost, but you don’t want a chipful of onions either.
- Taste, and add salt, black pepper, and garlic powder to your preferences.
Baked Potato Chips
- Preheat oven to 400°F.
- Finely slice potatoes as thin as you can while maintaining consistent thickness (ideally use a food processor and this will take you no time at all).
- Pat potato slices dry with a paper towel to remove as much excess moisture as possible for optimal crispiness.
- Toss in olive oil and salt to your preferences.
- Place in a single layer on a baking sheet lined with parchment paper. Make sure the slices do not overlap. You may need to do a few rounds to get all of the chips baked. I like to add an extra sprinkle of a flaky sea salt before tossing them in the oven.
- Check on your chips after 8-10 minutes, and go from there – take them out if you don’t want browning and let them linger a while longer if you want them extra crispy.
Keywords: french onion dip, gourmet french onion dip, homemade potato chips, chip dip, baked potato chips, memorial day, potluck, snack, healthy alternative, vegetarian, chardonnay, wine pairing