After sifting through the last of my own potato crop, I gleaned a little pile of small potatoes. They were thoroughly washed and dried, then cut into thin slices just shy of the bottom. I tossed them with EVO and salt and pepper and put them in a hot oven (425*) for 30 minutes, pulled them out, brushed them with a little more EVO and then back they went for another 30 minutes. While they were having their crisping up session in the oven, I whipped up a dip - Chobani Greek Yogurt and a heaping tablespoon of Pensey's Green Goddess mix. I added a titch more garlic and pepper, let the tater tots cool slightly and dipped away. Heaven! While I could have used my homemade ketchup, I tend towards the tangy rather than the sweety, so this dip was perfect. And, yes, I felt MUCH better after consuming a few of these cuties.