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Preheat your oven to 400.
Arrange the onion slices on a rimmed baking sheet, season with a pinch of coarse salt and a drizzle of olive oil. Toss with your fingers to evenly coat. Roast for 25 to 30 minutes, until the onions are tender and have taken on a bit of color.
In a small food processor, combine the sour cream with the roasted onions. Pulse until smooth. Pour into a small serving dish and chill in the fridge for roughly 15 minutes. Garnish with a pinch of smoked paprika, the snipped chives, a crack of black pepper and maybe a tiny drizzle of your best oil.
Serve with potato chips!
Serves four.