Baked Sweet Potato Chips with Herb Dip

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

Wash and scrub 1 medium sweet potato thoroughly. Pat dry with a paper towel.

Using a mandoline slicer or a very sharp knife, slice the sweet potato into thin rounds about 1/16-inch thick. Try to keep the slices uniform for even cooking.

Place the sweet potato slices in a bowl and toss with 1 tablespoon of olive oil, making sure each slice is lightly coated.

In a small bowl, mix 1/2 teaspoon sea salt, 1/4 teaspoon smoked paprika, and 1/8 teaspoon black pepper. Sprinkle half of this seasoning mixture over the oiled sweet potato slices and toss gently.

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

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

While the chips are baking, prepare the herb dip by combining 1/4 cup Greek yogurt, 1 tablespoon chopped fresh chives, 1 teaspoon chopped fresh dill, 1 teaspoon chopped fresh parsley, 1/4 teaspoon garlic powder, 1 teaspoon lemon juice, and the remaining seasoning mixture in a small bowl.

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

Transfer the chips to a serving plate and serve with the herb dip.