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Focaccia BLTs with Sour Cream and Onion Protein Dip and Homemade Chips

Sour Cream & Onion Protein Dip and Homemade Chips

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Ingredients Equipment Method

Ingredients
  

Sour Cream & Onion Protein Dip
  • 1 ½ cup sweet onion, diced
  • 1 tbsp avocado oil
  • 2 tsp coconut aminos 
  • 12 oz sour cream
  • 16 oz cottage cheese
  • 1 tbsp garlic powder
  • 2 tbsp chives, chopped
  • salt
Homemade Potato Chips
  • russet potatoes, sliced thin with a mandoline
  • avocado oil
  • salt

Equipment

  • Food Processor
  • Mandoline Slicer

Method
 

Sour Cream & Onion Protein Dip
  1. Combine diced onion in a pan on the stove over medium heat with avocado oil and sauté until soft. Toss in the pan often and keep a close eye so they do not burn.
  2. Once slightly soft, add in the coconut aminos and a pinch of salt. Continue to sauté a few more minutes to really bring the flavors together.
  3. Once slightly caramelized and golden-y brown, remove the onions from the heat and set aside.
  4. In a food processor, add in the sour cream, cottage cheese, garlic powder and a pinch of salt. Blend until smooth and fully combined.
  5. Add the sour cream cottage cheese mixture to a bowl and mix in the sautéd onions and chopped chives. Once fully combined, taste and adjust any seasonings as needed.
  6. Store in the fridge in an airtight container or jar with a lid to firm up for a few hours (if you have the patience!).
Homemade Potato Chips
  1. Slice potatoes with a mandoline. As always, be super careful and wear a protective glove to be safe!
  2. Add potato slices to a large bowl with ice water and allow to sit for 30 minutes minimum. Note: It can help the potatoes to get crispier if you replace the water a few times which really helps to remove all excess starch.
  3. Drain the potatoes and line up on towels, ensuring they are not overlapping. Top with another towel and thoroughly dry each potato slice. The dryer the better!
  4. In a pan on the stove, add enough avocado oil to fry the amount of potato slices you have (a couple inches or so) and bring the temperature of the avocado oil to 350℉.
  5. Add a handful of potatoes to the oil and toss with a slotted spoon. They should be ready in a few minutes and will likely turn a little golden. Note: You want to fry the potatoes in batches to avoid overcrowding and ensure crispy chips!
  6. Remove the chips with a slotted spoon and place onto paper towels to dry. Salt immediately.
  7. Repeat these steps until all the slices have been fried into chips and enjoy!