Try this delicious, healthy recipe today!
Brought to you by our NW YMCA Nutritionist, Emily Wilson
Recipe created by our YMCA CCF Chef, Naima Gardner
Rosemary Baked Potato Chips with Low-Fat Greek Yogurt Onion Dip
Ingredients
-
2-3 large russet potatoes, scrubbed well
2 tsp olive oil
1/4 tsp coarse kosher salt
1 tsp black pepper
1 Tbs dried rosemary
Directions
Dip Ingredients
-
2 tsp olive oil
2 shallots, very finely minced
3 cloves garlic, minced
4 green onions, roughly chopped
2 cups non-fat, plain Greek
yogurt
-
1 cup non-fat, plain
yogurt
1 tsp kosher salt
½ tsp white pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp dried dill weed
For dip: In small pan over medium-low heat, add oil and sauté the shallots and garlic until shallots
begin to caramelize, about 5-10 minutes. Remove from heat, transfer shallots and garlic to bowl
and place in refrigerator to cool while preparing rest of dip. In large bowl combine remaining dip
ingredients, reserving 1 tsp green onions for garnish, and mix until evenly combined. Add shallots
and garlic. Refrigerate for at least 30 minutes. Garnish with reserved green onions. For potato
chips: Preheat oven to 400 oF. Slice potatoes into 1/8 inch rounds. In large bowl toss potatoes,
olive oil, salt, black pepper and rosemary, until potatoes are evenly coated with oil and seasoning.
With non-stick cooking spray, spray two sheet pans and divide potatoes between two pans and
spread potatoes into a single layer. Bake for 20 minutes, until chips begin to turn golden and crisp
Yield: 9 servings (serving size: 1/3 potato and 1/3 cup dip) • Calories: 164 • Fat: 2g • Protein: 11g
Carbohydrate: 27g • Sodium: 464mg •
Try this delicious, healthy recipe today!
Brought to you by our NW YMCA Nutritionist, Emily Wilson
Recipe created by our YMCA CCF Chef, Naima Gardner
Rosemary Baked Potato Chips with Low-Fat Greek Yogurt Onion Dip
Ingredients
-
2-3 large russet potatoes, scrubbed well
2 tsp olive oil
1/4 tsp coarse kosher salt
1 tsp black pepper
1 Tbs dried rosemary
Directions
Dip Ingredients
2 tsp olive oil
2 shallots, very finely minced
3 cloves garlic, minced
4 green onions, roughly chopped
2 cups non-fat, plain Greek
yogurt
For dip: In small pan over medium-low heat, add oil and sauté the shallots and garlic until shallots
begin to caramelize, about 5-10 minutes. Remove from heat, transfer shallots and garlic to bowl
and place in refrigerator to cool while preparing rest of dip. In large bowl combine remaining dip
ingredients, reserving 1 tsp green onions for garnish, and mix until evenly combined. Add shallots
and garlic. Refrigerate for at least 30 minutes. Garnish with reserved green onions. For potato
chips: Preheat oven to 400 oF. Slice potatoes into 1/8 inch rounds. In large bowl toss potatoes,
olive oil, salt, black pepper and rosemary, until potatoes are evenly coated with oil and seasoning.
With non-stick cooking spray, spray two sheet pans and divide potatoes between two pans and
spread potatoes into a single layer. Bake for 20 minutes, until chips begin to turn golden and crisp
Yield: 9 servings (serving size: 1/3 potato and 1/3 cup dip) • Calories: 164 • Fat: 2g • Protein: 11g
Carbohydrate: 27g • Sodium: 464mg •
-
1 cup non-fat, plain
yogurt
1 tsp kosher salt
½ tsp white pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp dried dill weed