Parmesan Potato Chips

Ingredients:

3 russet potatoes

1/2 cup vegetable oil

2 tablespoons freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

--> For the lime yogurt dipping sauce

1 (5.3-ounce) container Yulu Honey Yogurt

Juice of 1 lime

1 teaspoon lime zest

Kosher salt and freshly ground black pepper, to taste

Directions:

To make the lime yogurt dipping sauce, whisk together yogurt, lime juice and lime zest in a small bowl; season with salt and pepper, to taste. Set aside.

Using a mandoline or a sharp knife, cut potatoes to 1/4-inch-thick slices, widthwise. In a large bowl with water, immediately soak potatoes slices to remove the excess starch, about 30 minutes. Drain well and pat dry to remove excess water.

Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.

Working in batches, add potato slices to the Dutch oven, 8-10 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Sprinkle with Parmesan and season with salt and pepper, to taste.

Serve, garnished with parsley, if desired.