Heat the olive oil, scallions, chilli flakes and cilantro in a small pot or pan over medium-low heat. Cook, swirling occasionally until the scallions and red pepper flakes start to visually and audibly sizzle and frizzle. The oil may also take on an orange hue.

Remove from the heat and let cool enough to taste without burning your mouth. Season with salt and pepper.

Combine the labneh and lemon juice in a medium bowl and season with salt and pepper. Spoon this into your serving bowl. Drizzle with the scallion mixture, swirling the two together slightly. Garnish with some extra chopped cilantro, or chives.

You can make the oil ahead of time and store in the fridge. The labneh can also be seasoned ahead of time. Combine just before serving. You will need to remove the oil a good hour before hand though, in case the olive oil has solidified at all in the fridge.

Preheat the oven to 400F. Spray two or more baking sheets with a thin layer of oil. Alternately, brush about 1/4 tsp of oil all over the surface. Set aside.

Slice the potatoes into 1/8 inch to 1/6 inch rounds. Place them into a bowl of cold water. When ready to bake, drain them well. Dry on a tea towel to remove any water.

Place the potatoes into a large bowl (you may need to work in batches) and toss with a total of 1 tsp of olive oil, and approximately 1/4 tsp of kosher salt and 1/4 tsp of black pepper. They should be evenly coated, but not too much oil at all.

Lay out the rounds onto the baking sheets, (may need to work in batches) Bake in the centre of the oven for 10 minutes.

Remove and using a spatula, turn the chips over. Bake for another 10 minutes.

Repeat the process every 10 minutes till the chips are crispy and golden edged. If you find some are getting browned quicker than others, they can be removed to a cooling wire rack.

Remove from the oven and immediately sprinkle with more flakey salt if desired. Cool all the chips on a rack.