Potato Chip Day (03/14/10)

Baked Potato Chips and Dip

Serves 10

INGREDIENTS

Potato Chips

5 large russet potatoes, peeled

1/2 cup extra virgin olive oil

Kosher or sea salt

Dip

1 tablespoon extra virgin olive oil

1 large yellow onion, minced

2 garlic cloves, minced

2 cups Greek yogurt

2 tablespoons fresh lemon juice

1 teaspoon salt

2 scallions, minced

DIRECTIONS

1. Preheat oven to 450 degrees.

2. Using a mandolin, slice potatoes paper thin. Dry well with paper towels and place on a rack placed over a baking sheet in a single layer.

3. Using a pastry brush, coat potatoes with olive oil and sprinkle with salt. Flip them over and repeat.

4. Bake potatoes until crispy and beginning to brown around the the edges, about 8-10 minutes.

5. In a small skillet, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 3-4 minutes. Add garlic and cook for another minute. Remove from heat.

6. Mix yogurt, lemon juice and salt well. Fold in onions, garlic and scallions. Serve with chips.