Baked Potato Chips + Dip

• white yams, olive oil, paprika, parsley, fine grain sea salt, and ground pepper
• 2 white yams (or any potato of your choosing)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 2 teaspoons parsley
• 1 teaspoon fine grain sea salt
• pepper to taste
• greek yogurt, dijon mustard, shallot, fine grain sea salt, and ground pepper
• 1/2 cup greek yogurt
• 2 teaspoons dijon mustard
• 1 shallot finely chopped
• salt and pepper to taste

1. preheat oven to 300u0b0 and line 2 baking sheets with parchment paperrnusing a mandoline or a knife, slice potatoes thinrncombine the potatoes and olive oil until each slice it coated with oilrnadd paprika, parsley, salt and pepper, mix until combinedrnspread the slices on the parchment lined baking sheets, try not to let them touch or overlaprnplace the baking sheets in the ovenrnbake for 30 minutes - 1 hour depending on your oven and how thin you sliced your chips (some of my chips were stubborn, so the baking process took a little over an hour)
2. -for the diprnwhile the chips are baking, mix: yogurt, chopped shallot, dijon mustard, salt and pepper until combinedrnrefrigerate the dip and stir before servingrnthe chips are ready when they are slightly browned and their edges are curled

white yams, white yams, olive oil, paprika, parsley, salt, pepper, greek yogurt, greek yogurt, mustard, shallot, salt

Taken from food52.com/recipes/20967-baked-potato-chips-dip (may not work)