Warm Scallion Dip With Salt And Black Pepper Potato Chips

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 1/4 cup extra virgin olive oil
• 2 large russet potatoes, about 2 pounds
• 2 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• 1 tablespoon extra virgin olive oil
• 4 bunches scallions, cut into 1-inch pieces, both green and parts
• 2 garlic cloves, chopped fine
• 1 lime, zest of
• 2 tablespoons fresh lime juice (from 2 limes)
• 2 cups sour cream
• 1/2 red bell pepper, chopped fine
• 1 1/2 teaspoons kosher salt
• 1 teaspoon cracked black pepper
• 1 red jalapeno chile, sliced thin (use only the amount you can tolerate) (optional)
• crushed red pepper flakes (optional)

Recipe

• 1 to make the chips:.
• 2 preheat the oven to 350ºf.
• 3 brush 2 teaspoons of the olive oil on 2 heavy bottomed baking sheet.
• 4 on a mandoline or by hand (carefully), slice the potatoes very thin, about 1/16".
• 5 slice only enough potatoes for 2 cookie sheets at a time; if you slice all the potatoes ahead of time, they will discolor.
• 6 arrange the potato slices in a single layer on the pan. don't overlap.
• 7 repeat with second pan.
• 8 brush the tops lightly with olive oil and bake both pans for 10 minutes; check and rotate the pans if chips are browning more on one side than the other.
• 9 cook another 5 to 10 minutes, until very lightly golden. turn the chips over, salt and pepper generously and cook an additional 3-5 minutes, until deep golden brown and rigid.
• 10 transfer to a cooling rack. store in an airtight container for up to 2 days.
• 11 make the dip:.
• 12 in a large sauté pan, heat 1 tablespoon of the olive oil over a medium-low flame.
• 13 add the scallions and red pepper and cook until soft, about 7-10 minutes. add the garlic and continue 1 minute longer.
• 14 remove from heat amd let cool slightly in the saute pan.
• 15 stir in the lime zest, juice and sour cream; salt and pepper. if using, now add the chiles or crushed red pepper.
• 16 serve warm with potato chips.
• 17 **(dip can be made in advance and kept in refrigerator, allowing flavors to marry, and when needed warm in microwave)** can also be kept in slow cooker for serving.