Baked Sweet Potato Chips with Avocado Dip

Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.

Wash and scrub 2 large sweet potatoes thoroughly. Using a mandoline slicer set to 1/8 inch thickness, carefully slice the sweet potatoes into thin, uniform rounds.

Place the sweet potato slices in a large bowl and toss with 2 tablespoons of olive oil until evenly coated.

In a small bowl, mix 1 teaspoon sea salt, 1/2 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Sprinkle half of this seasoning mix over the sweet potatoes and toss to coat.

Arrange the sweet potato slices in a single layer on the prepared baking sheets, making sure they don't overlap.

Bake for 15-20 minutes, then flip each chip and bake for an additional 5-10 minutes until the edges start to curl and the chips become crispy. Watch carefully as they can burn quickly.

While the chips are baking, prepare the avocado dip. Cut 2 medium avocados in half, remove the pits, and scoop the flesh into a medium bowl.

Finely dice 1/4 cup red onion and 1/2 small jalapeño (remove seeds for less heat). Chop 1/4 cup fresh cilantro.

Add the diced red onion, jalapeño, and chopped cilantro to the avocados. Squeeze the juice from 1 lime over the mixture.

Add 2 tablespoons Greek yogurt and 1/4 teaspoon ground cumin to the avocado mixture. Mash everything together with a fork until well combined but still slightly chunky.

Season the avocado dip with the remaining spice mixture and additional salt to taste if needed.

Once the sweet potato chips are done, remove from the oven and let cool for 5 minutes to crisp up further.

Serve the sweet potato chips with the avocado dip and enjoy immediately.