Potato Chips with horseradish and chive dip

Cook Time 1 hour

Servings 6 - 8

Ingredients

2 small potatoes, washed
1 tbs. olive oil
1 cup of cottage cheese
2 tbs. sour cream
½ cup crispy fried shallots
¼ cup freshly grated Parmesan
1 bunch chives, chopped
1 tsp. horseradish

Method

Pre heat the oven to 160C.

Using the adjustable slicer on a food processor, slice the potato as thin as possible.

Place single slices on baking tray lined with baking paper. Spray with a little olive oil spray and bake for 15 – 20 minutes or until golden brown. Remove from the oven and place chips on a wire rack for 30 minutes to dry out.

For the dip add all the ingredients to a small food processor except the fried shallots and pulse 2 or three times to combine. Add the shallots and whiz once more until evenly distributed.