Baked Potato Crisps with Yogurt Cheese and Smoked Salmon

• 2 lg. russet potatoes
• Olive oil
• 14 oz. smoked salmon, thinly sliced
• 6 oz. yogurt cheese
• 1 tsp. finely grated lemon zest
• 2 tbsp. chopped chives
• 2 tbsp. snipped fresh dill
• Salt
• Black pepper, freshly ground
• Dill sprigs and chives, for garnish

1. Preheat oven to 375F.
2. Line 2 large baking sheets with parchment paper.
3. With a mandoline or other manual slicer, cut potatoes into 1/8-inch slices.
4. Arrange slices on parchment-lined pan and brush with oil.
5. Sprinkle potatoes with salt and pepper.
6. Bake potatoes in the middle of the oven until golden, approximately 15 to 20 minutes.
7. With a spatula immediately transfer slices to a rack to cool completely.
8. Trim salmon and cut into approximately 1x3-inch slices or 50 irregularly shaped pieces.
9. Combine yogurt-cheese with lemon zest, chives and dill.
10. Top each potato chip with 1 tsp.
11. yogurt cheese and 1 slice smoked salmon.
12. Garnish with dill; garnish plate with whole chives.

russet potatoes, olive oil, salmon, yogurt cheese, lemon zest, chives, dill, salt, black pepper, chives

Taken from www.foodgeeks.com/recipes/3867 (may not work)