Place sliced yellow onion in a warmed pan on low/medium heat with olive oil and add a pinch of salt.
Stir onions every 10 minutes, until soft and browned and caramelized, about 45-55 minutes.
Meanwhile, preheat the oven to 450 degrees F.
Slice potatoes with a mandoline slicer on the smallest setting.
Mix potatoes in a large bowl with avocado oil, salt, and Everything but the Bagel seasoning.
Arrange potatoes in a single layer on a baking sheet (you may need multiple; I used three.)
Bake potato chips for anywhere from 15-30 minutes, checking often to ensure they are not burning.
Once removed from oven, add additional salt while they are still warm.
When onions are done, mix in the onions with the yogurt, salt, onion salt, and garlic powder in a medium bowl.
Transfer onion dip to a serving bowl and garnish with green onions.
Dip away!