Aged Cheddar Potato Chips with French Onion Dip

Serves: 6
Hands-on time: 35 minutes
Total time: 35 minutes

INGREDIENTS:

• Olive oil cooking spray
• 2 yellow onions, finely diced
• 3 Russet potatoes (about 1 1/2 lb), scrubbed well
• Sea salt and fresh ground black pepper, to taste
• 3 tbsp nutritional yeast
• 3 tbsp grated Parmesan cheese
• 2 tsp onion powder, divided
• 1 tsp garlic powder, divided
• 1 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 2 tbsp chopped chives

INSTRUCTIONS:

1. Heat a large skillet on medium. Mist with cooking spray and add onions. Sauté, stirring frequently, until golden brown and caramelized, about 10 minutes. Transfer to a large bowl and set aside until completely cooled, about 20 minutes.
2. Meanwhile, arrange oven racks on the top and bottom third of oven; preheat oven to 400°F. With a mandoline or food processor with slicing attachment, slice potatoes about 1/8 inch thick. Line 2 large baking sheets with parchment paper and mist with cooking spray. Arrange potatoes in a single layer on sheets and mist with cooking spray. Sprinkle with salt and pepper and transfer 1 sheet to top and 1 sheet to bottom third of oven. Bake, switching tray positions halfway through, until crisp, about 20 to 25 minutes. (Tip: Smaller pieces will cook faster than larger ones. Check occasionally during last 10 minutes of cook time, removing crispy golden chips and allowing remaining chips to cook longer.)
3. Meanwhile, in a small bowl, combine yeast, Parmesan, 1 tsp onion powder and 1/2 tsp garlic powder. Remove chips from oven and immediately transfer to a large bowl. Add Parmesan mixture and toss until evenly coated. Cover and set aside in a cool, dry place until needed.
4. To onions, add yogurt, lemon juice, chives and remaining 1 tsp onion powder and 1/2 tsp garlic powder. Season with additional salt and pepper, mix and transfer to a small serving bowl. Serve chips with dip. (Make Ahead: For maximum flavor, prepare dip 1 hour to 1 day before serving; cover and refrigerate.)

Nutrients per serving (1 cup chips and 1/4 cup dip): Calories: 155, Total Fat: 1 g, Sat. Fat: 0.5 g, Carbs: 29 g, Fiber: 3 g, Sugars: 5 g, Protein: 9 g, Sodium: 84 mg, Cholesterol: 2 mg

Nutritional Bonus: Nutritional yeast is one of the only plant-based sources of vitamin B12, a water-soluble vitamin that aids in red blood cell formation and the development of nerve cells. A mere 2 tsp provides 100% of your daily requirement of vitamin B12.

TIP: The secret ingredient behind these bold and cheesy chips is nutritional yeast, an inactive yeast that’s often used as a non-dairy cheese substitute. Nutritional yeast can be found in health-food stores, bulk stores and the organic section of many grocery stores. With virtually no fat, it’s a perfect CE-approved cheese powder substitute. And always use Russet potatoes – their high starch and low moisture content helps them bake extra crispy.