Baked Sweet Potato Chips with Avocado Lime Dip
These Sweet Potato Chips are baked low and slow to get perfectly crisp and served with a creamy, tangy yogurt-based Avocado Lime Dip. Such a tasty, healthy snack!
Servings 4 servings
Ingredients
Sweet Potatoes
- 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
Instructions
Sweet Potatoes
- 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.