Hjemmelavet chips med dip

CHIPS
Ingredients

• 1 1/2 to 2 pounds large baking potatoes, scrubbed
• 4 Tbsp. extra-virgin olive oil
• 1 large garlic clove, peeled
• Salt and freshly ground pepper

Directions
Preheat oven to 350°. Slice potatoes lengthwise very thin (about 1/16 inch).

Brush 2 baking sheets with 1/2 Tbsp. olive oil each. Rub garlic over surface, pressing hard to extract as much garlic juice as possible. Place baking sheets in oven to warm for 5 minutes.

Place potato slices side by side on hot baking sheets. Sprinkle generously with salt and pepper. Bake 7 to 10 minutes, rotate pans (for even browning), and bake another 10 to 15 minutes.

Flip potatoes and bake 5 minutes longer or until golden. Remove and cool on paper towels. Repeat with remaining potato slices. Eat warm or store in airtight container. Serve with herb-and-cheese dip.

DIP
Ingredients

• 0.6 dl. chopped fresh parsley
• 2 Tbsp. chopped fresh rosemary
• 1 large garlic clove, peeled and finely minced
• 1.7 dl. grated Parmesan cheese
• 4.7 dl. sour cream or plain yogurt
• 1.2 dl.. cup milk
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions
In a medium bowl, combine all ingredients and mix well. Season to taste with additional salt and pepper.