Title: Baked potato crisps w/ yogurt cheese and smoked salmon
 Categories: Cooking liv, Vegetables
      Yield: 50 Servings
 
      2 lg Russet potatoes
           Olive oil
     14 oz Smoked salmon; sliced thin
      6 oz Yogurt cheese
      1 ts Finely grated lemon zest
      2 tb Chopped chives
      2 tb Snipped fresh dill
           Salt and freshly ground
           -black pepper
           Dill sprigs and chives for
           -garnish
 
  Preheat oven to 375 degrees. Line 2 large baking sheets with parchment
  paper. With a mandoline or other manual slicer, cut potatoes into
  1/8-inch slices. Arrange slices on parchment lined pan and brush with
  oil. Sprinkle potatoes with salt and 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. Trim salmon
  and cut into approximately 1 x 3-inch slices or 50 irregular shaped
  pieces. Combine yogurt-cheese with lemon zest, chives and dill. Top
  each potato chip with 1 teaspoon yogurt-cheese and 1 slice smoked
  salmon. Garnish with dill, garnish plate with whole chives.
  
  Yield: About 50 crisps