Baked Potato Chips With Lemon Thyme Dip

• 4 russet potatoes
• 5 tablespoons olive oil
• 3 tablespoons fresh thyme
• 14 cup mayonnaise
• 13 cup sour cream
• 1 tablespoon lemon zest
• 1 teaspoon fresh lemon juice
• salt
• thyme, sprig (to garnish)

1. Preheat oven to 400F.
2. Peel potatoes and cut into 1/8 inch slices toss onto a cookie sheet.
3. Coat chips with olive oil and sprinkle with salt and 1 tablespoon thyme.
4. Bake in oven about 15 minutes, turning chips occasionally, until desired crispness.
5. Transfer to paper towels to cool and sprinkle with additional salt, if desired and 1 tablespoon thyme.
6. In a small bowl, combine mayonnaise, sour cream, lemon juice, lemon juice and remaining tablespoon of thyme; refrigerate.
7. Serve chips with the dip.
8. You can garnish with a sprig of thyme and sprinkle with lemon zest.

potatoes, olive oil, fresh thyme, mayonnaise, sour cream, lemon zest, lemon juice, salt, thyme

Taken from www.food.com/recipe/baked-potato-chips-with-lemon-thyme-dip-360509 (may not work)