baked potato chips + dip

Author Notes: pretty perfect potato chips – crispy, and crunchy chips that are lightly golden. however, if you’re looking for a Lays-type of a potato chip this is not the recipe for you. if you are looking for a chip that’s closer to a Terra Chip (but not as greasy) then stay tuned and give this recipe a shot. {side note: i used white yams, but any potato works here}Lindsey S. Love | Dolly and Oatmeal

Makes: ~60 chips


white yams, olive oil, paprika, parsley, fine grain sea salt, and ground pepper

  • 2 white yams (or any potato of your choosing)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 2 teaspoons parsley
  • 1 teaspoon fine grain sea salt
  • pepper to taste

greek yogurt, dijon mustard, shallot, fine grain sea salt, and ground pepper

  • 1/2 cup greek yogurt
  • 2 teaspoons dijon mustard
  • 1 shallot finely chopped
  • salt and pepper to taste
In This Recipe


  1. preheat oven to 300° and line 2 baking sheets with parchment paper using a mandoline or a knife, slice potatoes thin combine the potatoes and olive oil until each slice it coated with oil add paprika, parsley, salt and pepper, mix until combined spread the slices on the parchment lined baking sheets, try not to let them touch or overlap place the baking sheets in the oven bake for 30 minutes – 1 hour depending on your oven and how thin you sliced your chips (some of my chips were stubborn, so the baking process took a little over an hour)
  2. -for the dip while the chips are baking, mix: yogurt, chopped shallot, dijon mustard, salt and pepper until combined refrigerate the dip and stir before serving the chips are ready when they are slightly browned and their edges are curled

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