Melt butter in a large nonstick skillet over medium-high heat; add onions,
and cook, stirring occasionally, 20 minutes or until browned and tender.
Sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Remove from heat, and let
stand 30 minutes.
Stir together onions, sour cream, and chives in a medium bowl. Stir in
remaining 1/2 tsp. salt and remaining 1/4 tsp. pepper. Cover and chill 30
minutes or up to 2 days. Serve with baked potato chips.