Chips & Caramelized Onion Dip

Caramelize onions by cooking them in a skillet with the olive oil on low heat for 50-60 minutes, until they are a rich brown color and soft texture. Add minced garlic and salt during the last 5-10 minutes of cooking. Remove pan from heat and allow onions to cool. Then put them into a bowl and mix with sour cream. Chill.

For chips, use a mandolin or vegetable peeler to create thin slices of potato. Put slices in a bowl of cold water, and let them sit for 20-30 minutes. Remove potato from water, and pat dry on paper towels or a flour sack towel.

Put oil into a frying pan or into your electric fryer. Heat oil to 350 F. Add potato pieces into the hot oil, a few at a time, taking care not to overcrowd the pan. Let them cook 3-4 minutes until lightly brown. Use a slotted spoon to remove chips from oil, and set on a tray lined with paper towels to drain excess oil. Sprinkle with salt. Repeat for remaining potato slices.

Serve chips hot with chilled onion dip.