Smoked Paprika Potato Chips With Yogurt Ranch Dip - Washington Post

These crispy potato chips, made aromatic with smoked paprika, and served with a creamy ranch dip, are something of an event in themselves — a handcrafted treat warranting attention and savoring. They are healthful, too: Instead of being fried, the chips are baked with a light coating of olive oil, and the dip gets most of its creaminess from Greek yogurt, with just a little mayo for richness. Together, they are a chip-and-dip experience that’s meant to be shared, and they can be prepared ahead, making them a sure win for your next small gathering.

A mandoline is highly recommended for preparing this recipe. The number of chips, baking sheets and the baking time will vary, depending on how thinly you slice the potatoes. With a mandoline, you should get chips 1/16 to 1/32 of an inch, for about 90 chips. If your slices are thicker, you may need to bake them longer. If they are thinner, you may need to cook them in batches, 2 sheet pans at a time.

Active time: 20 mins; Total time: 45 mins

Storage Notes: The chips are best eaten right away, but will keep in a paper bag at room temperature for 1 day. To re-crisp, place the chips in a single layer on baking sheets and warm for 2 to 3 minutes in a 375-degree oven. The dip can be refrigerated in an airtight container for up to 3 days.

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Servings:

4 - 6

Tested size: 4-6 servings; about 10 to 15 chips, with 4 teaspoons of dip

Ingredients

• For the dip

• 1/2 cup plain Greek yogurt (about 5 ounces, low-fat or whole)

• 2 tablespoons mayonnaise

• 1 tablespoon chopped fresh chives

• 1 teaspoon cider vinegar

• 1/2 teaspoon onion powder

• 1/2 teaspoon granulated garlic

• 1/4 teaspoon kosher salt

• 1/8 teaspoon freshly ground black pepper

• For the chips

• 2 large russet potatoes (about 1 pound total), scrubbed and left unpeeled

• 2 tablespoons olive oil, plus more for brushing the pan

• 2 teaspoons sweet or smoked paprika

• 1/2 teaspoon kosher salt

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Directions

Make the dip: In a small bowl, whisk together the yogurt, mayonnaise, chives, vinegar, onion powder, granulated garlic, salt and pepper until well combined.

Make the chips: Position racks in the upper third and middle of the oven and preheat to 400 degrees. Brush 2 large, rimmed baking sheets lightly with oil. (If you must use a third baking sheet, then bake the chips in batches.)

Using a mandoline, very thinly slice the potatoes into rounds. Rinse the potato slices well under cold running water, then spread them onto clean kitchen towels or paper towels, and using more towels, pat the potatoes as dry as possible. In a large bowl, whisk together the oil, paprika and salt. Add the potatoes and toss with your hands to coat the potatoes evenly.

Spread the potatoes in a single layer on the baking sheets and roast for 20 to 30 minutes, or until the potatoes are crisp and browned, and release easily from the baking sheets when using a metal spatula. Check the trays after 18 minutes and every 2 to 3 minutes thereafter to remove any thinner chips that are done, then return the rest to the oven as necessary.

Place the finished chips on a plate or cutting board in a single layer to cool. The chips will crisp further as they cool.

Serve in a bowl with the yogurt ranch dip on the side.

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Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Smoked Paprika Potato Chips With Yogurt Ranch Dip - Washington Post
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