Pre-heat your oven to 200°C (400°F).

Slice the onion finely using a mandolin or by hand (mine were approximately 1-2 mm thick). You will need 18 slices.

Grate the Parmesan and crumble the feta.

Use liners or grease your muffin tin (with melted butter or olive oil). This will prevent the chips from sticking.

Add a small tablespoon of shredded Parmesan cheese to each muffin tin cavity.

Press down on each chip with a small glass.

Brush the top of the onion with olive oil.

Sprinkle with sea salt and half of the onion powder.

Mix Greek yogurt, minced garlic, chopped dill, and the remaining onion powder in a small bowl to make the dip. Add sea salt and pepper to taste.

Allow the chips to cool for two minutes, then lift them with a fork.

Serve on a platter with the dip.