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Baked Sweet Potato Chips with Herb Dip

Baked Sweet Potato Chips with Herb Dip

Snack
Prep Time
30min
Cook Time
45min
Servings
3
Calories
245
Chef's Note

For extra crispy chips, slice the sweet potatoes as thinly and uniformly as possible. A mandoline is ideal for this, but if using a knife, take your time for consistent results. The low and slow baking method helps achieve crispiness without burning. If you have a convection oven, use it at 250°F for even better results.

Tags
vegetarian
baked
healthy
sweet potato
homemade
snack
gluten-free
intermediate
herbs
yogurt
Ingredients

  • 2 whole large sweet potatoes

  • 3 tablespoons olive oil

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon sea salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 cup Greek yogurt

  • 2 tablespoons fresh dill, finely chopped

  • 2 tablespoons fresh chives, finely chopped

  • 2 tablespoons fresh parsley, finely chopped

  • 1 tablespoon lemon juice

  • 1/2 teaspoon lemon zest

  • 1 whole garlic clove, minced

  • 1 teaspoon honey

Instructions
  • 1

    Preheat your oven to 275°F (135°C) and line two large baking sheets with parchment paper.

  • 2

    Wash and scrub 2 large sweet potatoes thoroughly. Pat them dry with paper towels.

  • 3

    Using a mandoline slicer set to 1/8-inch thickness, carefully slice the sweet potatoes into thin, uniform rounds. If you don't have a mandoline, use a very sharp knife and try to keep the slices as even as possible.

  • 4

    Place the sweet potato slices in a large bowl and toss with 3 tablespoons of olive oil until evenly coated.

  • 5

    In a small bowl, mix together 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.

  • 6

    Sprinkle the spice mixture over the oiled sweet potato slices and toss gently to coat evenly.

  • 7

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

  • 8

    Bake for 45 minutes, rotating the pans halfway through. Check frequently after 30 minutes as some thinner chips may cook faster.

  • 9

    While the chips are baking, prepare the herb dip by combining 1 cup Greek yogurt, 2 tablespoons each of chopped dill, chives, and parsley in a medium bowl.

  • 10

    Add 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1 minced garlic clove, and 1 teaspoon honey to the yogurt mixture.

  • 11

    Season the dip with salt and pepper to taste, then stir until well combined. Refrigerate until ready to serve.

  • 12

    The chips are done when they're crisp and slightly browned around the edges. Some may still be slightly soft in the center - they'll crisp up more as they cool.

  • 13

    Remove the chips from the oven and let them cool completely on the baking sheets for about 10 minutes.

  • 14

    Transfer the cooled chips to a serving bowl and serve with the chilled herb dip.

Nutrition Information (per serving)
245
Calories
8g
Protein
32g
Carbs
11g
Fat
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