Baked Sweet Potato Chips with Chipotle Aioli

Preheat oven to 375°F (190°C) and line 2 large baking sheets with parchment paper.

Wash and scrub 3 large sweet potatoes thoroughly. Using a mandoline slicer set to 1/8-inch thickness, carefully slice the sweet potatoes into thin rounds. If you don't have a mandoline, use a sharp knife and slice as thinly and evenly as possible.

Place the sweet potato slices in a large bowl. Drizzle with 3 tablespoons of olive oil and toss to coat evenly.

In a small bowl, mix 1 teaspoon sea salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sprinkle this seasoning mixture over the oiled sweet potatoes and toss again to distribute 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 carefully flip each chip and rotate the baking sheets. Continue baking for another 10-15 minutes until the chips are crisp and slightly browned at the edges. Watch closely during the last few minutes to prevent burning.

While the chips are baking, prepare the chipotle aioli. In a food processor, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 chipotle peppers, 1 teaspoon adobo sauce, 2 minced garlic cloves, the juice of 1 lime, 2 tablespoons chopped cilantro, and 1 teaspoon honey.

Pulse until smooth and well combined. Taste and adjust seasonings if needed. Transfer to a serving bowl and refrigerate until ready to serve.

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

Transfer the chips to a serving platter and serve with the chipotle aioli dip.