Preheat the oven to 400 degrees F.

Slice the potatoes about 1/8 of an inch thick using a mandolin slicer, if possible. Put the potatoes in a colander and rinse well. This removes all the starch and helps them crisp when baked. Drain well and then squeeze any excess moisture out of the potato slices with paper towels.

Spray two baking sheets with cooking spray. Arrange the potato slices in a single layer on each of the baking sheets.

Spray the potato slices liberally with cooking spray. Sprinkle the onion powder and dried dill evenly over the slices. Liberally season with black pepper and sea salt.

Bake for 10-15 minutes, checking the potatoes at 10 minutes to see if any are starting to brown. If they are starting to brown, remove them from the oven and keep cooking the rest of the chips.

*Cooking times vary based on the thickness of the chip and your individual oven. Chips can brown or burn in a minute so after 10-15 minutes, keep cooking any chips that are not crisped for another minute or two, checking on them frequently.

Transfer the baked chips to a paper towel to cool down before serving. They will continue to crisp on the paper towel. Sprinkle with more sea salt, if desired.

Add all the ingredients to a food processor or blender and blend together until the goat cheese is whipped and the ingredients are combined. Serve the goat cheese sauce alongside the chips.