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