In practice: Yogurt-based recipes

French onion chips


Selected for you this week: an unexpected twist on the very-expected French onion dip and chips, with a creamy dairy and lactose-friendly sauce, by Cooking with Caitlin. Every week, we bring you valuable quotes from around the web on yogurt.

Ingredients (24 pieces)

  • 2 potatoes , idaho
  • 2 tbsp olive oil , divided
  • ½ tsp salt , divided
  • ½ tsp black pepper
  • ¼ cup shredded gruyere
  • 2 onion
  • 1 cup yogurt , greek
  • ¼ cup chives , fresh, roughly chopped


  1. Preheat the oven to 400 degrees (200°C).
  2. Wash the potatoes and slice into thin rounds, 12 per potato. In a mixing bowl, toss together with 1 Tbsp. olive oil, salt, and pepper. Spread into a single layer on a parchment-line cookie sheet and bake for 20 minutes, or until golden.
  3. As the potatoes roast, prep the onions: Cut off the ends, halve, peel off the outermost layer of skin, and thinly slice. In a sauté pan, bring the onions and 1 Tbsp. olive to high heat. Cook until the onions become tender and translucent, then reduce the temperature to medium and let them caramelize.
  4. After the potatoes have cooked for 20 minutes, remove from the oven and flip. Return to the oven for another 10 minutes, or until they are golden brown and crispy.
  5. In a food processor, blend to a fine consistency the Greek Yogurt, chives, salt, and pepper. Transfer to an air-tight container and refrigerate.
  6. Once the potatoes are finished cooking and the onions are caramelized, assemble the rounds: Top the potatoes with forkfuls of onions and sprinkle with Gruyere. Finish with the yogurt sauce and serve while still warm.
Copyright: Cooking with Caitlin


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