Prepare to never buy pre-packaged onion dip again. This dip is so easy and so much better than any brand name shit you'll ever have, you'll be silently judging people who still buy the stuff rather than making it. The amount of dip is just about perfect for a regular size bag of chips if you don't feel like going through the trouble of making your own. I'm a Ruffles sour cream & cheddar man, myself.
Potato chips are fairly straightforward in how you make them, although they do kind of require some tools not everyone is gonna have lying around: a mandolin and a drying rack. I've never tried it but I suppose you could make a rudimentary drying rack with a sheet of aluminum foil crumpled up and then flattened back out a bit so you have high points for the chips to rest on and low points for the oil to drip down into. The mandolin is necessary because I'd wager 99% of even the most skilled people with a knife couldn't cut perfectly even, consistent potato slices just by eye. Even if they could, the mandolin has the crinkle-cut blade. Checkmate.
This recipe makes almost no use of the lower part of the green onions, but you can grow new ones from the scraps so they don't totally go to waste!
5-6 red potatoes (if they're smaller, use more; bigger, use fewer)
1-2 teaspoons each of salt and pepper
2-3 cups of vegetable oil for frying (don't substitute another type of oil for this as the high smoke point of vegetable oil, coupled with the fact it doesn't affect the taste of the things you fry in it make it ideal for this kind of thing)
3/4 cup of sour cream
3/4 cup of mayonnaise
2 green onions
1/4 teaspoon each of garlic powder and onion powder
Prep the onion dip by combining the sour cream, mayo, garlic and onion powders, and about 1/4-1/2 teaspoon each of salt and pepper depending on how much of those you usually like; into a small/medium-sized tupperware container. Take the green onions and, using a pair of kitchen scissors, cut down the length of each stalk until just after you reach the thick parts enough times that the're cut into about 1/8 inch strips all connected at the end so you can easily bundle them all without the whole thing falling apart. Over the tupperware with the rest of the dip, cut across the divided stalks all at once so you have little bits of green onion going right in with everything else. Mix all the dip ingredients thoroughly, put the cover on the tupperware, and pop it in the fridge while making the chips.
Heat the vegetable oil to 350 degrees Fahrenheit in a pot large enough that the potatoes won't bunch up. Skin the potatoes, cut off enough of one end so that you don't end up with any really tiny chips, and slice them with the mandolin so you have slices about 1/16 inch thick. Pat the slices dry on both sides using paper towels. Fry the potato slices in batches so the oil doesn't cool off too much, for about a minute-minute and a half per batch. If you see any of the chips start to brown before that point, take them all out and start on the next batch. Dry the chips off a bit with paper towel, pour a bit of salt and pepper to taste over them, tumble them in the paper towels a bit to distribute the spices, and then put them on the drying rack in a cool place. They will crisp up both as the oil drips off and as they cool down, so let them sit for at least 30 minutes before digging in.
By the time the chips crisp up, the dip should be good to go as well. Pick up chip. Dip in dip. Om nom nom.