Chips & Dip Recipe

Make dough

In a large bowl whisk together whole wheat flour, all-purpose flour, skim milk powder, instant yeast, and fine sea salt. Add warm water and 2 tablespoons extra-virgin olive oil. Stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 4–6 minutes until smooth and slightly elastic. If dough feels very dry add up to 1 tablespoon water; if too sticky add a dusting of flour.

Flatten dough into a disk, brush lightly with olive oil, sprinkle in chopped rosemary, thyme, dried oregano and coarse sea salt, then fold once to incorporate herbs without overworking. Cover and let rest for 15 minutes at room temperature (short rest, not a full proof).

Roll and cut

Preheat oven to 400°F (200°C). Line two baking sheets with parchment. Divide dough into two pieces. Roll each piece very thinly (about 1/16" / 1–1.5 mm) between sheets of parchment or on a lightly floured board. Using a pizza cutter or sharp knife, trim edges and cut into desired chip shapes (triangles or rectangles, roughly 2–3 inches).

Transfer cut crisps to the parchment-lined trays. Brush each piece lightly with olive oil for shine and crisping. Optionally sprinkle a little extra flaky salt or more chopped herbs on top.

Bake to crisp

Bake one tray at a time in the preheated oven for 8–12 minutes, rotating tray halfway through, until edges are deeply golden and centers are crisp. Watch closely—thin crisps can brown quickly. For extra crispness, reduce oven to 325°F (160°C) after initial browning and bake 2–4 minutes more.

Remove crisps to a cooling rack; they will crisp further as they cool. Store in an airtight container at room temperature up to 3 days.

Char scallions and onion

Trim and halve scallions lengthwise. Peel the yellow onion and cut into 1/2-inch thick rounds. Heat a large cast-iron skillet or heavy pan over high heat until smoking lightly. Add 2 tablespoons olive oil and swirl to coat.

Working in batches if needed, place scallions and onion rounds cut-side down in the hot pan. Let sear without moving for 2–4 minutes until charred and blackened in spots. Flip scallions and onions and char the other side briefly (1–2 minutes). Remove from pan and let cool slightly.

Once cool enough to handle, roughly chop the charred scallions and onion. Place into a clean bowl and allow to cool completely (warm vegetables will thin the dip).

Combine dip base

In a medium bowl whisk together Greek yogurt, sour cream and mayonnaise until smooth. Stir in lemon juice, granulated sugar, smoked paprika, kosher salt and black pepper.

Add the cooled chopped charred scallions and onion to the yogurt mixture. Fold in minced chives and chopped dill. Taste and adjust seasoning with more salt, pepper or lemon juice as desired. If you want heat, stir in the optional chili flakes.

For best flavor refrigerate the dip at least 30 minutes (up to 2 hours) to let charred flavors meld. Bring to near-room temperature before serving if refrigerated longer.

Serve

Spoon dip into a shallow bowl, garnish with a few reserved chopped chives, a pinch of smoked paprika, and a drizzle of olive oil. Arrange herbed wheat crisps on a platter alongside.