Baked Sweet Potato Chips with Avocado Dip

Preheat the oven to 275°F (135°C) and line 2-3 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 smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Sprinkle this seasoning mix over the oiled sweet potato slices and toss gently to coat evenly.

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

Bake for 15 minutes, then flip each chip carefully with tongs. Continue baking for another 15-20 minutes, checking frequently after the 10-minute mark to prevent burning. Chips should be crisp and slightly browned at the edges.

While the chips are baking, prepare the avocado dip. Cut 3 avocados in half, remove the pits, and scoop the flesh into a medium bowl.

Finely dice 1/4 cup red onion and 1 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 1/4 cup Greek yogurt, 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper to the bowl.

Mash and mix all ingredients together until you reach your desired consistency - either chunky or smooth.

Once the sweet potato chips are done, remove from the oven and let cool for 10 minutes on the baking sheets to crisp up further.

Transfer the chips to a serving platter and serve with the avocado dip in a separate bowl.