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.