March Madness is here along with these Baked Sweet Potato Chips and 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 whipped avocado dip makes this guiltless, healthy snack even better.
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What you’ll need…
I started with these organic garnet sweet potatoes. 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 scrub 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 using a knife would make this job four times as long for me. A handheld mandoline is not costly, takes up little cabinet space and is definitely a 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 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. I kept it simple using smoked paprika, garlic and onion powder and s&p.
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! 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. They’re perfect for game days, holiday buffets, and whenever there’s a craving. Happy Friday, friends!
More Snacking Recipes to Try
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.
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