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1
For the chips: Start by preheating the oven to 400 degrees F and lining a baking sheet with parchment paper or foil.
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2
Spray a cooling rack with cooking spray and place it on the lined baking sheet.
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3
Use a mandoline to slice the potatoes about 1/8 inch thick and place the potato slices in a large bowl full of cold water.
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4
Let the potato slices soak in the cold water for a few minutes, then transfer the potato slices to a clean kitchen towel and pat dry.
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5
Let the potato slices dry completely before proceeding.
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6
Once the potato slices are dry, in a large bowl, whisk together the oil, smoked paprika, and parsley until combined.
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7
Toss the potato slices in the seasoned oil until all the potato slices are coated.
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8
Transfer the potato slices to the greased cooling rack, making sure the potato slices are in a single layer.
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9
(You may have to bake the chips in several batches.)
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10
Bake the chips at 400 degrees F until crispy and golden brown, about 20 minutes.
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11
Start checking the potato chips at the 15-minute mark, to make sure none of the smaller chips are too dark.
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12
Once all the chips are out of the oven, repeat with the remaining potato slices until all the potato chips have been baked.
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13
Once the chips are out of the oven, sprinkle with coarse salt, and let cool completely before enjoying!
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14
For the yogurt dip: In a small bowl, whisk all the ingredients until combined.
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15
Refrigerate until ready to use.
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16
Serve with chips, and enjoy!
