Multicolored chips with poppy and sesame seed topping

Ingredients:

Chips

• 700 g of mixed potatoes of different colors (purple, red) and sweet potatoes
• 2 tbsp. mixture of salt, poppy seeds, sesame seeds and dried onions for sprinkling
• Cooking spray to spray the paper and potatoes
• Special equipment: mandoline vegetable slicer (if available)

Horseradish sauce

• 3/4 cup sour cream
• 1.5 tsp prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• A pinch of coarse salt
• 2 green onions, chopped

Preparation:

1. Preheat oven to 200°C. Spray 2 parchment-lined baking sheets with cooking spray.
2. Chips:
   
   Using a sharp knife or a mandoline, slice the potatoes crosswise into 0.3 cm thick slices. Place the sweet potato on one baking sheet and the potatoes on another and spread them out in an even layer. You can place the pieces close together, but they should not overlap. Spray with cooking spray, making sure to coat each slice. Sprinkle the poppy seed and sesame seed topping evenly over all the sweet potato and potato slices.
3. Bake for 10 minutes, then rotate the baking sheets. Continue baking until the chips are browned and crispy, another 10-15 minutes. The sweet potato and potato will crisp at different rates. Let the chips cool on the baking sheets for another 5 minutes.
4. Horseradish sauce:
   
   While the chips are baking, combine the sour cream, horseradish, Worcestershire sauce, hot sauce, and salt in a small bowl. Stir in the green onions. Transfer the chips to a serving platter or bowl and serve with the dipping sauce.