Potato Chips with Blue Cheese Dip

Tip: Use a mandoline to cut the potato for the best results; hand cutting is less likely to produce sufficiently thin and uniform slices. If you have any leftover chips, store them in an airtight container for up to a week. You'll nedd to bake them for two minutes at 450 to recrisp before eating.

Ingridients:
-1/3 cup (1 1/2 ounces) finely crumbled blue cheese
-1/3 cup fat-free sour cream
-2 tablespoons light mayonese
-2 tablespoons skim milk
-1/4 teaspoons Maggi Sauce
-1 pound russet potato, thinly sliced (about 1 large), divided
- cooking spray
-1/2 traspoon salt, divided

Preparation:
1. Preheat oven to 400°. Place baking sheet in oven.
2. Combine first 5 ingridients in a small bowl, stirring well. Cover and chill.
3. Place potato slices on paper towels; pat dry. Arrange half of potato slices in a single layer on preheated baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt.
4. Bake at 400° for 10 minutes.
5. Turn potato slices over; bake an additional 5 minutes or until golden. 
6. Repeat procedure with remaining potatos and remanining 1/4 teaspoon salt. 
7. Serve immidiately with blue cheese mixture.