Directions

1. Preheat oven to 450° F
2. Mash feta with back of a fork slightly then combine with lemon zest, lemon juice, garlic, olive oil cayenne and black pepper in medium bowl. Refrigerate until ready to use. Can be made 3 days ahead and store in airtight container in refrigerator.
3. Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert food holder into center of one end of potato and secure onto attachment. Insert food skewer through potato, up to first mark. Attach Thin Blade to attachment. Position bowl under blade to catch potato. Turn Stand Mixer to Speed 2 and position blade against potato to process. Repeat with remaining potatoes.
4. Transfer potato sheets to cutting board and cut into irregular square and triangular pieces, about 2 inches. Spray 2 baking sheets with olive oil and spread potatoes out evenly on baking pans. Spray tops of potatoes lightly with cooking spray and sprinkle with sea salt. Bake until beginning to brown and crisp, 15-20 minutes, turning once halfway through.
5. Remove from oven and sprinkle with thyme and lemon zest. Let cool completely before serving with Feta Dip.