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Baked Sweet Potato Chips with Avocado Yogurt Dip

Baked Sweet Potato Chips with Avocado Yogurt Dip

Snack
Prep Time
10min
Cook Time
20min
Servings
2
Calories
215
Chef's Note

For extra crispy chips, slice the sweet potatoes as thinly as possible. The thickness of your slices will affect cooking time, so watch them closely to prevent burning. This protein-rich snack offers a perfect balance of healthy fats from the avocado and complex carbs from the sweet potatoes. You can prepare the dip in advance and store it in the refrigerator with a layer of lime juice on top to prevent browning.

Tags
healthy
baked
vegetarian
gluten-free
dairy
protein-rich
quick
chips and dip
sweet potato
avocado
Ingredients

  • 2 medium sweet potatoes

  • 1 tablespoon olive oil

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon paprika

  • 1/4 teaspoon garlic powder

  • 1 medium ripe avocado

  • 1/2 cup Greek yogurt

  • 1 tablespoon lime juice

  • 2 tablespoons fresh cilantro

  • 1/4 teaspoon ground cumin

  • 1/2 teaspoon hot sauce

Instructions
  • 1

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

  • 2

    Wash and dry the sweet potatoes thoroughly. Using a mandoline or sharp knife, slice the sweet potatoes into very thin rounds (about 1/8 inch thick).

  • 3

    Place the sweet potato slices in a large bowl and drizzle with olive oil. Toss to coat evenly.

  • 4

    In a small bowl, mix together the sea salt, paprika, and garlic powder. Sprinkle this mixture over the oiled sweet potatoes and toss again to distribute the seasonings.

  • 5

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

  • 6

    Bake for 15-20 minutes, flipping the chips halfway through cooking time, until they are crispy and slightly browned at the edges.

  • 7

    While the chips are baking, prepare the dip by mashing the avocado in a medium bowl.

  • 8

    Add the Greek yogurt, lime juice, chopped cilantro, ground cumin, and hot sauce to the mashed avocado. Mix well until smooth and creamy.

  • 9

    Remove the chips from the oven and let cool for 5 minutes to crisp up further.

  • 10

    Serve the sweet potato chips with the avocado yogurt dip in a small bowl on the side.

Nutrition Information (per serving)
215
Calories
8g
Protein
24g
Carbs
12g
Fat
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