Rainbow Potato Chips With Creamy Onion Dip

• 1-1/4 pounds assorted potatoes (such as gold, red and purple)
• 3 tablespoons canola oil
• 1/2 teaspoon salt
• 1 small onion, finely chopped
• 2 teaspoons olive oil
• 1-1/4 cups fat-free plain Greek yogurt
• 1/4 cup mayonnaise
• 2 green onions, sliced
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper

1. Scrub potatoes; with a mandoline or vegetable peeler, cut into 1/32-in.-thick slices. Place in a large bowl; cover with cold water. Soak for 30 minutes.
2. Drain; pat dry with paper towels. Place potatoes in a large bowl; drizzle with oil and toss to coat.
3. Arrange in a single layer in ungreased 15x10x1-in. baking pans. Bake at 400u0b0 for 18-22 minutes or until golden brown, turning once. Sprinkle with salt.
4. Meanwhile, in a small skillet, saute onion in oil until tender; cool to room temperature. In a small bowl, combine the yogurt, mayonnaise, green onions, seasonings and cooked onion. Serve with chips.

potatoes, canola oil, salt, onion, olive oil, yogurt, mayonnaise, green onions, garlic, salt, onion powder, pepper

Taken from www.tasteofhome.com/recipes/rainbow-potato-chips-with-creamy-onion-dip/ (may not work)