Rosemary Potato Chips With Avocado Ranch Dip - cooking recipe

Ingredients

2/3 cup low-fat buttermilk ranch dressing
1/2 None large avocado, diced
1/4 cup fresh cilantro leaves
2 tbsp fresh dill
1 None lemon, zested and juiced
6 None medium baking potatoes, scrubbed, sliced 1/16th inch thick
1 tbsp minced fresh rosemary leaves
None None cayenne pepper, to taste (optional)

Preparation

In a blender, puree dressing, avocado, cilantro, dill, 1/2 tsp lemon zest and 2 tsp lemon juice. Season.
Preheat oven to 400\u00b0F. Line 2 baking sheets with foil or parchment paper. Coat with cooking spray. Arrange potatoes in a single layer on prepared pans. Coat lightly with cooking spray. Season and sprinkle with rosemary and cayenne, if desired. Bake for 12 mins then flip potato slices over and bake for another 8-12 mins. Let cool. Serve with dip.