It’s game day! A win today would earn our beloved purple Vikings a ticket to the Superbowl and our fellow Minnesotans bragging rights.

While I don’t follow football, I do follow parties, and for tonight’s, I’m making homemade potato chips with real french onion dip to feed our men, who’ll uncharacteristically stay glued to the couch.

Both dishes are healthier than traditional fare, and tastier, too. We’ll use our leftover potato chips in Monday’s lunchbox, and our leftover french onion dip to spice up meat and veggies throughout our week.

Go Brett Favre. (See? I know something about football. I know he plays for us now.)

Homemade Potato Chips, adapted from Atlantic Food:

  • 3 tablespoons butter
  • 1 pound medium Idaho potatoes
  • 1/2 teaspoon sea salt

Melt butter in microwave. Slice potatoes as thinly or thickly as you like (make the same size, though, so they cook evenly). Rinse and pat dry with a paper towel. Toss with butter. Bake on a baking sheet at 425 for 7 -10 minutes, depending on thickness, flip, and bake for an additional 7 – 10 minutes. When browned, removed from oven and sprinkle with salt. Let drain on a cooling rack. They’ll crisp up as they rest.

TIP: Submerge potatoes in water to keep from browning. For chips, however, do not leave for more than five minutes, or they may curl while baking.

Real Onion Dip, adapted from Atlantic Food:

  • 2 pounds yellow onions, peeled
  • 2 tablespoons butter
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • fresh ground pepper to taste
  • 1 tablespoon garlic

Slice onions to 1/8 inches thick. Melt butter over low heat, toss in onions and 1/2 teaspoon salt. Cover and cook until the onions release their liquid, about 10 minutes. Add garlic, uncover and add 1/2 teaspoon sugar. Cook for an additional 20 minutes, stir often.

TIP: Ever wondered how to dice an onion? Check out this video.

And here we go, just in time for the game (my onions are a bit — hmm, caramelized — but that’s what you get when you cook with three kids):

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