Potato Crisps with Creamy Dill Dip

Directions

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1. Preheat the oven to 350°F (180°C).
2. Thinly slice the potatoes into ¼ cm thin rounds, ideally using a mandolin. Otherwise, cut using a knife and cut as uniformly as possible so that they cook evenly.
3. Transfer to a parchment-lined baking tray, and add the oil and salt overtop. Toss to coat, and arrange the potato slices in a single layer.
4. Bake on the centre rack of the oven until golden, about 15 - 20 minutes, flipping once halfway. Keep an eye on them near the end as the potato slices are thin and can burn easily!
5. When golden, remove from the oven and transfer to a rack to cool for maximum crispness. While the potatoes are in the oven, add all the dip ingredients to a bowl and whisk together. If you have a blender, you can make the dressing more creamy by blending at high speed for approximately 2 minutes, stopping to scrape down the sides.
6. Once the potatoes are out of the oven and cooled, drizzle the sauce over top or use it as a dip.

Storage

• These are best enjoyed right away.
• Store the crisps in an airtight container in the fridge for up to 1 day. Toast them back up in the oven for a few minutes.
• The dip will keep in a mason jar in the fridge for up to 3 days.