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Baked Sweet Potato Chips with Herb Dip

Baked Sweet Potato Chips with Herb Dip

Snack
Prep Time
20min
Cook Time
25min
Servings
2
Calories
245
Chef's Note

For extra crispy chips, slice the sweet potatoes as thinly and uniformly as possible. If you don't have a mandoline, a Y-peeler can work in a pinch. The chips will continue to crisp as they cool, so don't worry if they seem slightly soft when first removed from the oven. Store any leftover chips in an airtight container with a paper towel to absorb moisture.

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

  • 2 medium sweet potatoes

  • 2 tablespoons olive oil

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1/2 cup Greek yogurt

  • 2 tablespoons fresh chives

  • 1 tablespoon fresh dill

  • 1 tablespoon fresh parsley

  • 1 teaspoon lemon juice

  • 1 small garlic clove

Instructions
  • 1

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

  • 2

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

  • 3

    Using a mandoline slicer or a very sharp knife, slice the sweet potatoes into thin rounds about 1/8-inch thick. Try to keep the thickness consistent for even cooking.

  • 4

    Place the sweet potato slices in a large bowl and toss with 2 tablespoons of olive oil until evenly coated.

  • 5

    In a small bowl, mix together 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt, and 1/4 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 15 minutes, then flip the chips and rotate the baking sheets. Continue baking for another 10-15 minutes until the edges start to curl and the chips become crispy.

  • 9

    While the chips are baking, prepare the herb dip by mincing 1 small garlic clove and finely chopping 2 tablespoons fresh chives, 1 tablespoon fresh dill, and 1 tablespoon fresh parsley.

  • 10

    In a small bowl, combine 1/2 cup Greek yogurt with the minced garlic, chopped herbs, 1 teaspoon lemon juice, and a pinch of salt and pepper. Stir well and refrigerate until ready to serve.

  • 11

    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.

  • 12

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

Nutrition Information (per serving)
245
Calories
7g
Protein
32g
Carbs
11g
Fat
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