Potato Chips with Yogurt Sauce

Ingredients

• 4 large waxy potatoes
• vegetable oil (for frying)
• Salt
• pepper (ground)
• 3 tbsp finely chopped parsley
• 500 g whole milk yogurt
• 5 medium tomatoes
• 1 garlic clove (peeled)
• olive oil
• 3 Tbsp finely chopped basil
• Salt
• Pepper
• cayenne pepper (to taste)

Instructions

1. 1.

   Wash the tomatoes, halve them, remove seeds and dice into small cubes. Mix yogurt with 1 tbsp olive oil, salt, pepper, cayenne pepper, basil leaves, pressed garlic clove and tomato cubes; refrigerate.

2. 2.

   Brush potatoes, wash and pat dry. Slice with a large sharp kitchen knife into very thin rounds.

3. 3.

   Heat 500 ml oil. Dip a wooden spoon into the hot oil. When bubbles form around the wood, the oil is at the right temperature. Fry potato slices in batches and drain on paper towels. Toss chips with salt and parsley.

4. 4.

   Serve the chips with the yogurt-tomato dip.