Baked Sweet Potato Chips with Avocado Lime Dip! Thin slices of sweet potatoes sprinkled with a bit of spice crisp up to perfection low and slow. Creamy and tangy, yogurt-based avocado dip makes this guiltless, healthy snack even better!
Well, it truly is March Madness around here. In addition to a NCAA bracket-busting weekend, on this second day of spring, there’s a good six inches of snow on the ground with a ways to go in dealing with the fourth nor’easter in two weeks.
Apparently spring in the Mid-Atlantic area happened in February with over 70-degree day teasers. My little ray of sunshine came from munching all afternoon on these sweet potato chips loaded with that fluffy, whipped avocado dip. 🙂
Baked Sweet Potato Chips w/ Avocado Lime Dip
I started with these organic garnet sweet potatoes from Whole Foods. They have a reddish skin with a beautiful orange flesh. You can certainly use whatever sweet potato or yam you prefer and is available. I like the look of the chips with the skin intact so just give the sweet potatoes a good rinse and leave the peeler in the drawer.
Using a mandoline makes the job of uniform slicing a cinch. If you’re super wieldy with a good knife, go for it. I’m decent, but not this razor sharp and this job would take me four times as long. A handheld mandoline is not costly, takes up little cabinet space, and is my preferred gadget.
I set the mandoline to 3/16-inch thick. Maybe it’s me, but 1/8-inch seemed paper thin and 1/4-inch seemed cardboard thick. 3/16 was the just right, Goldilocks thickness. Baking time reflects this, so if you opt for thinner or thicker slices, adjust the time accordingly.
Time to Bake!
With so many thin slices, I found it easier to spray the baking pan and the sweet potatoes with olive oil spray to keep it a light coating rather than a heavy slather with a pour of olive oil. If the slices are too oiled, they won’t crisp up and will become rather soggy. No fun. For a little flare, sprinkle some spices over. You’ll see my suggestions in the recipe!
I’ve tried the fast and hot versions of making your own chips, and they failed miserably. Low and slow is the way to go. It basically gives the sliced sweet potatoes, or whatever you’re turning into a chip, a chance to dry out. Their edges will curl and the flesh will brown.
If you like a truly crisp chip, leave them in for the longer time indicated in the recipe. If you prefer a slightly tender center, do the lower end of the range.
I’ve gone on so much about the sweet potatoes, I left the Avocado Lime Dip hanging! Yikes! Actually, it speaks for itself. I could simply grab a spoon and relish in a mouthful of that fluffiness that could easily work as a sandwich spread. I hope you enjoy scoopfuls on these Baked Sweet Potato Chips for a super-satisfying, healthy snack. Great for game days, holiday buffets, and whenever there’s a craving!
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Be sure to check out these other super delish snacking recipes!
- Roasted Chicken Verde Taquitos
- Asian Meatball Sliders with Spiced Pickles
- French Onion Smashed Potato Bites
- Roasted Butternut Squash Flatbread
- Honey Roasted Pear & Brie Flatbread
- Sheet Pan Buffalo Chicken Nachos
- Prosciutto Wrapped Marsala Glazed Shrimp
- Baked Zucchini Bites
- Extra-large baking sheets
- Silicone mats or parchment paper
- Handheld mandoline OR
- 7-inch Santoku knife
- BPA-free cutting boards
- High-powered blender
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Baked Sweet Potato Chips with Avocado Lime Dip
- Olive oil spray
- 1 lb sweet potatoes, thinly sliced (I set mandoline on 3/16-inch)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Avocado Lime Dip
- 1 avocado, cubed
- ⅓ cup plain Greek yogurt (I use non-fat)
- ½ cup chopped cilantro leaves, packed
- ¼ cup lime juice, plus zest of 1 lime
- ¼ cup pineapple juice
- Salt and pepper, to taste
- Preheat oven to 275°F. Line large, rimmed baking sheets with parchment paper. Spray the paper with olive oil spray.
- In a small bowl, combine the sea salt, pepper, paprika, garlic powder, and onion powder.
- Sprinkle half of the mixture onto the sprayed parchment paper. Place the sweet potato slices onto the baking sheets in a single layer.
- Lightly coat the sweet potatoes with olive oil spray. Sprinkle remaining spice mixture over the slices.
- Bake for 1 hour to 1 hour and 10 minutes until sweet potatoes are curled and crisp. Rotate the pans halfway through cooking time.
- Let the chips cool on the pan 10 minutes to crisp up more. Serve immediately with Avocado Lime Dip.
Avocado Lime Dip
- While sweet potatoes bake, combine all ingredients in a blender or food processor. Blend until smooth and creamy. Makes about 1 cup.