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["TO MAKE THE CHIPS:.", "Preheat the oven to 350 degrees F.", "Brush 2 teaspoons of the olive oil on 2 heavy bottomed baking sheet.", "On a mandoline or by hand (CAREFULLY), slice the potatoes very thin, about 1/16"".", "Slice only enough potatoes for 2 cookie sheets at a time; if you slice all the potatoes ahead of time, they will discolor.", "Arrange the potato slices in a single layer on the pan.", "Don't overlap.", "Repeat with second pan.", "Brush the tops lightly with olive oil and bake both pans for 10 minutes; check and rotate the pans if chips are browning more on one side than the other.", "Cook another 5 to 10 minutes, until very lightly golden.", "Turn the chips over, salt and pepper generously and cook an additional 3-5 minutes, until deep golden brown and rigid.", "Transfer to a cooling rack.", "Store in an airtight container for up to 2 days.", "MAKE THE DIP:.", "In a large saute pan, heat 1 tablespoon of the olive oil over a medium-low flame.", "Add the scallions and red pepper and cook until soft, about 7-10 minutes.", "Add the garlic and continue 1 minute longer.", "Remove from heat amd let cool slightly in the saute pan.", "Stir in the lime zest, juice and sour cream; salt and pepper.", "If using, now add the chiles or crushed red pepper.", "Serve warm with potato chips.", "**(Dip can be made in advance and kept in refrigerator, allowing flavors to marry, and when needed warm in microwave)** Can also be kept in slow cooker for serving."]
