Eat This: Potato Chip and Onion Dip Reboot

I crave sour more than sweet.  Vinegar, sour cream, sour gummi candies - it's all good in the 'hood.

I particularly love vinegar potato chips.  "Love" as in "cannot stop eating them once I start."  As an accommodation to the fact that I no longer have the metabolism - or arteries - of a hummingbird (come to think of it, I don't want hummingbird arteries - no doubt they are incredibly narrow), I have started making this baked variation.  I don't think you'll confuse them for fried chips, but they are good in their own way, and they have that oh-so-important pucker factor.

Also including the recipe for one of my favorite "onion dips with a twist."  Because you have to have onion dip with potato chips.  It's the law.

SALT AND VINEGAR POTATO CHIPS

4 medium Yukon Gold or red potatoes (about 2 1/2 lbs.), scrubbed
2 T olive oil
1 tsp. salt
Freshly ground black pepper
Malt vinegar, for drizzling

Heat oven to 425 degrees. Place two nonstick baking sheets in the oven, and let heat for about 10 minutes.  (I may break out the Silpats - nonstick coating is great, but it only goes so far.)  Slice potatoes into ¼-inch-thick rounds, and toss potato slices with olive oil, salt and pepper. Remove baking sheets from oven, and arrange potato slices on sheets in single layer. Bake until potatoes are golden on the bottom side, about 30 minutes, then turn potatoes over and bake about 15 minutes more (until golden on both sides).  Remove from oven, drizzle with vinegar and serve immediately.

BAKED VIDALIA ONION DIP

2 T butter or margarine
3 large Vidalia onions, coarsely chopped
2 cups (8-ozs.) shredded Swiss cheese
2 cups mayonnaise
1 (8-oz.) can sliced water chestnuts, drained and chopped
¼ cup dry white wine
1 garlic clove, minced
1/2 tsp. hot sauce

Melt butter in a large skillet over medium-high heat; add onions, and saute until tender (about 10 minutes). Combine Swiss cheese and next 5 ingredients; stir in onion, blending well. Spoon cheese and onion mixture into a lightly greased 2-quart baking dish. Bake at 375 degrees for 25 minutes.  Let stand 10 minutes before serving. Yield:  6 cups.