Onion-Dip Potato Chips

bon appétit hors d'oeuvre appetizer spice dill kid-friendly small plates potato side peanut free soy free dairy free wheat/gluten-free cocktail party new year's eve holiday 2018

Andy Baraghani

8 servings

Source

Ingredients

2 Tbsp. onion powder

1 Tbsp. garlic powder

3/4 tsp. crushed red pepper flakes

1/2 tsp. kosher salt

1 (8-oz.) bag kettle-cooked salted potato chips

1/4 cup extra-virgin olive oil

1/3 cup finely chopped dill

1 lemon

Freshly ground black pepper

A spice mill

Method

Preheat oven to 425°F. Grind onion powder, garlic powder, red pepper flakes, and salt in spice mill until red pepper flakes are finely ground. Transfer to a small bowl and set aside.

Spread out potato chips on a rimmed baking sheet. Bake, tossing halfway through, until deep golden brown, about 5 minutes.

Transfer potato chips to a large bowl and drizzle with oil. Sprinkle reserved spice mixture over and add two-thirds of dill. Finely zest lemon over chips. Sprinkle with lots of black pepper and toss to coat (do all this while the chips are still warm so they absorb the flavors of the spice mixture). Taste and season with more salt if needed.

Transfer chips to a platter and top with remaining dill and more black pepper.