For the Chips:
6 large red potatoes
Salt and pepper, to taste
For the Goat Cheese Dip:
4 ounces goat cheese
½ cup nonfat Greek yogurt
2 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
½ teaspoon kosher salt
Preheat the oven to 400 degrees F.
Slice the potatoes about 1/3 of an inch thick using a mandolin slicer, if possible. Put the potatoes in a colander and rinse well. This removes all the starch and helps them crisp when baked. Drain well and then squeeze any excess moisture out of the potato slices with paper towels.
Spray two baking sheets with cooking spray. Arrange the potato slices in a single layer on each of the baking sheets.
Spray the potato slices liberally with cooking spray. Sprinkle Milford Spice Company’s Dillicious over the potatoes, and salt & pepper (if you choose).
Bake for 10-20 minutes, checking the potatoes at 10 minutes to see if any are starting to brown. If they are starting to brown, remove those chips from the oven and keep cooking the rest of the chips.
They may need to cook longer, depending on their thickness.
Transfer the baked chips to a paper towel to cool down before serving. They will continue to crisp on the paper towel. Sprinkle with more sea salt, if desired.
Add all the ingredients for the goat cheese dip to a food processor or blender and blend together until the goat cheese is whipped and the ingredients are combined. Serve the goat cheese sauce alongside the chips.