Smoked Paprika Potato Chips with Honey Mustard Yogurt Dip
- 2 whole Medium Size Yellow Potatoes (or 1 Large Russet Potato)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Ground Parsley
- 1/2 teaspoons Coarse Salt, Plus More For Seasoning
- 3/4 cups Greek Yogurt
- 1/4 cups Spicy Mustard
- 3 Tablespoons Honey
- 1 pinch Salt To Taste
- For the chips: Start by preheating the oven to 400 degrees F and lining a baking sheet with parchment paper or foil.
- Spray a cooling rack with cooking spray and place it on the lined baking sheet.
- Use a mandoline to slice the potatoes about 1/8 inch thick and place the potato slices in a large bowl full of cold water.
- Let the potato slices soak in the cold water for a few minutes, then transfer the potato slices to a clean kitchen towel and pat dry.
- Let the potato slices dry completely before proceeding.
- Once the potato slices are dry, in a large bowl, whisk together the oil, smoked paprika, and parsley until combined.
- Toss the potato slices in the seasoned oil until all the potato slices are coated.
- Transfer the potato slices to the greased cooling rack, making sure the potato slices are in a single layer.
- (You may have to bake the chips in several batches.)
- Bake the chips at 400 degrees F until crispy and golden brown, about 20 minutes.
- Start checking the potato chips at the 15-minute mark, to make sure none of the smaller chips are too dark.
- Once all the chips are out of the oven, repeat with the remaining potato slices until all the potato chips have been baked.
- Once the chips are out of the oven, sprinkle with coarse salt, and let cool completely before enjoying!
- For the yogurt dip: In a small bowl, whisk all the ingredients until combined.
- Refrigerate until ready to use.
- Serve with chips, and enjoy!
potatoes, olive oil, paprika, ground parsley, salt, greek yogurt, spicy mustard, honey, salt
Taken from tastykitchen.com/recipes/appetizers-and-snacks/smoked-paprika-potato-chips-with-honey-mustard-yogurt-dip/ (may not work)