Grilled Potato Chips With Chive Dip

• 3/4 cup low-fat sour cream
• 2 ounces soft goat cheese
• 1 small shallot, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh chives, chopped
• 1 teaspoon kosher salt
• 1/2 pound fingerling potatoes
• 1/2 pound Peruvian purple potatoes
• 2 tablespoons olive oil

1. In a small bowl, combine the sour cream, goat cheese, shallot, lemon juice, chives, 1/4 teaspoon of the salt, and 1/4 cup of water and stir until smooth. Set aside.
2. Using a mandoline or knife, cut the potatoes lengthwise into very thin slices. In a large bowl, combine the potatoes, oil, and remaining salt and toss well. Heat a grill pan (a cast-iron pan with ridges) over medium heat and add a single layer of potatoes. Cook until golden brown and crispy, 4 to 5 minutes per side. Cook the remaining potatoes in batches. Serve the hot potatoes with the dip.

lowfat sour cream, goat cheese, shallot, lemon juice, fresh chives, kosher salt, potatoes, purple potatoes, olive oil

Taken from www.myrecipes.com/recipe/grilled-potato-chips-with-chive-dip (may not work)