Chips & Dip from cheekykitchen.com

So I have found a new food blog. Not good late at night but luckily I was out of all of the main ingredients or else I would've been chowing down on these bad Boys.

Creamy Avocado Dip

2 very ripe avocados

1/2 cup plain greek yogurt

salt to taste

2 tablespoons cilantro, chopped

In a medium bowl, scoop avocados from their skin, the crush them well with a fork. Mix in the greek yogurt and a pinch of salt. Use a whisk to stir the mixture until smooth. Sprinkle with cilantro to garnish. Serve immediately with a bowl full of warm Taco Baked Potato Chips.

Baked Taco Potato Chips

3 large potatoes

3 tablespoons olive oil

1 packet taco seasoning

Slice potatoes lengthwise, in very thin strips. If you have a cheese cutter, try using it to create long, thin strips of potatoes with ease. Place all potatoes in a large bowl. Drizzle olive oil over the potatoes, then carefully stir the potatoes around to evenly coat them all with oil. Lay the potatoes slices single file on a baking sheet. Bake in an oven preheated to 450 degrees for 10 minutes, then use a pair of tongs or a metal spatula to turn the potatoes over. Every 5 minutes, continue to rotate the potatoes until light and crispy. Cook for 20-25 minutes. Remove the chips from the oven and immediately sprinkle a bit of taco seasoning over the chips.