Potato Crisps with Avocado Dip

Directions

1. Slice potatoes into very thin slices using a mandolin. Toss potato slices with Gremolata olive oil and Pyramid Flake salt. Bake in a 400°, oven until crisp, about 10-15 minutes. Serve crisps with a side of the avocado dip.
2. Place the tomatillos, jalapeno, cilantro, avocado and Persian Lime olive oil in a blender and puré,e until smooth.