Place the slices of deli meat onto the parchment paper in one layer. Place in the oven to dehydrate for 5-7 hours or until chips are crispy.
Meanwhile make the dip. Place all ingredients into a small bowl and stir well with a fork to combine. Taste and adjust seasoning to your liking. Refrigerate for at least one hour.
Serve protein sparing chips with French onion dip.