Warm Scallion Dip with Salt and Pepper Potato Chips

Ingredients
For the Potato Chips:
1/4 cup extra virgin olive oil
2 large russet potatoes, about 2 pounds
2 tablespoons kosher salt
2 tablespoons cracked black pepper


For the Warm Scallion Dip:
1 tablespoon extra virgin olive oil
4 bunches scallions, cut into 1-inch pieces, both green and white parts
2 cloves garlic, chopped fine
Zest of 1 lime
2 tablespoons fresh lime juice (from 2 limes)
2 cups sour cream
1 1/2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 red or green jalapeno pepper, sliced thin (optional)


Directions
To make the chips:
Heat the oven to 350 degrees F. Brush 2 teaspoons of the olive oil on 2 heavy-bottomed baking sheets. On a mandoline, slice the potatoes very thin, about 1/16 inch. Slice only enough potatoes for 2 trays at a time; if you slice all the potatoes ahead of time, they will discolor. Arrange the potato slices in a single layer on the pan. Do not overlap. Repeat with a second pan. Brush the tops lightly with olive oil and bake both pans for 10 minutes; check and rotate the pans if chips are browning more on one side than the other. Cook another 5 to 10 minutes, until very light golden brown. Turn the chips over, salt and pepper generously and cook an additional 3 to 5 minutes, until deep golden brown and rigid. Transfer to a cooling rack. Store in an airtight container for up to 2 days.

To make the dip:
In a large saute pan, heat 1 tablespoon of the olive oil over a medium-low flame. Add the scallions and cook until soft, about 7 to 10 minutes. Add the garlic and continue cooking 1 minute more. Remove from heat and let cool slightly in the saute pan.

Stir in the lime zest and juice, sour cream, salt and pepper.

Serve warm with the potato chips.