Homemade Rosemary Potato Chips with Charred Onion Dip



2 medium red onions
2 cups sour cream
1/4 cup whole-grain mustard
dash of Worcestershire sauce
dash of Tabasco sauce
juice of 1 lemon
2 tablespoons thinly sliced fresh chives

6 Idaho or russet potatoes
Vegetable oil for frying
kosher salt
2 tablespoons chopped fresh rosemary
freshly ground pepper to taste


For the dip, cut the onions into slices, keeping the layers together in full rounds. Lightly oil a hot grill or cast iron skillet and place the onions cut side down on the heated surface. Cook on one side until completely blackened and charred. Turn and char the other side.

When all the onions are cooked, cool them completely and roughly chop. Combine the onions, sour cream, mustard, Worcestershire, Tabasco and lemon juice in a food processor. Puree until thoroughly mixed but not smooth.

(To make the dip without a food processor, finely chop the onions then blend with the remaining ingredients.) Stir in the chives and adjust the seasoning to taste.

For the potato chips, slice the potatoes thin (less than 1⁄8 inch) on a mandoline. Place the sliced potatoes
in a bowl and rinse under cool running water until
the water is clear. Drain and dry very well with paper towels or spin in a salad spinner. Heat a large pot of vegetable oil to 350 degrees. Add the potatoes in batches and fry until crisped. When they are brown, remove the potatoes from the oil and drain on paper towels. Season immediately with salt. When all the chips are cooked, toss in a bowl with the rosemary and freshly ground pepper.