Baked Sweet Potato Chips with Herb Yogurt Dip

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

Wash and scrub 2 medium sweet potatoes thoroughly, then pat them dry with paper towels.

Using a mandoline slicer set to 1/8-inch thickness (or a very sharp knife), 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 together 1 teaspoon sea salt, 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground black pepper.

Sprinkle the spice mixture 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 15-18 minutes, then flip each chip carefully with tongs and bake for another 10-15 minutes until the edges start to curl and the chips become crispy and lightly browned.

While the chips are baking, prepare the herb yogurt dip by combining 1 cup Greek yogurt, 2 tablespoons chopped dill, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1 minced garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl.

Whisk the dip ingredients together until well combined, then cover and refrigerate for at least 15 minutes to allow flavors to meld.

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

Transfer the chips to a serving platter and serve with the herb yogurt dip on the side.