2 large russet potatoes
Olive oil
6 oz. yogurt cheese
1 tsp. finely grated lemon zest
2 T. chopped chives
2 T. snipped fresh dill
Black pepper
Dill sprigs and chives for garnish

Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. With a mandolin or other manual slicer, cut potatoes into 1/8-inch slices. Arrange slices on parchment-lined pan and brush with oil. Sprinkle potatoes with pepper. Bake potatoes in the middle of the oven until golden, 15 -20 minutes, and with a spatula immediately transfer slices to a rack to cool completely. Combine yogurt-cheese with lemon zest, chives and dill. Top each potato chip with 1 tsp. yogurt-cheese. Garnish plate with whole chives and dill sprigs.