for the potato chips
Wash the potatoes and boil them unpeeled for 20 minutes. Let cool slightly and then season with oil, salt, pepper, thyme and rosemary. Cut larger potatoes into two or three pieces to get the right size.
Place the well-seasoned potatoes on a cookie sheet lined with parchment paper and use a glass to squeeze them together into slices about 1 cm thick. Coat with the remaining seasoning mixture and bake in the oven at 200°C for 25-30 minutes.
for the yogurt mayonnaise
In a bowl, mix Tabasco and mayonnaise, add yogurt and mix again. Add salt and paprika, stir and pour into a serving bowl.
for the yogurt mint dip
Wash the mint leaves with cold water, drain and pat dry. Put them in a mixer with the ice cubes and mix.
Pour the mixture through a strainer and remove the excess water, then put the mixture in a bowl together with yogurt and salt, mix well and pour into a serving bowl.
After baking, let the potato chips cool slightly and serve with the yogurt dips.