Sweet Potato Chips with Yogurt Chive Dip

Sweet Potato Chips with Yogurt Chive Dip

Thin baked sweet potato rounds turn crisp at the edges, paired with a cool, tangy chive dip.

Total 40 min Makes 4 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Thinly sliced sweet potatoes roast until browned and crisp-edged, offering a lighter alternative to fried chips. A quick yogurt dip studded with fresh chives and garlic adds a tangy, herbaceous contrast that balances the chips' natural sweetness. Serve as a snack, appetizer, or light party spread.

Ingredients

  • 2 medium sweet potatoes, scrubbed and very thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh chives, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 pinch black pepper

Method

  1. Preheat the oven to 425°F. Line two baking sheets with parchment paper.

  2. Using a mandoline or sharp knife, slice the sweet potatoes into rounds about 1/8 inch thick.

  3. Toss the sweet potato slices with olive oil, salt, and pepper in a large bowl until evenly coated.

  4. Arrange the slices in a single layer on the prepared baking sheets, making sure they do not overlap.

  5. Bake for 20 minutes, then flip each slice and continue baking until the edges are browned and crisp.

  6. Bake for an additional 5 minutes, watching closely to prevent burning, then transfer to a wire rack to cool and crisp further.

  7. While the chips bake, whisk together the Greek yogurt, chives, garlic, lemon juice, salt, and pepper in a small bowl until smooth.

  8. Cover the dip and refrigerate until ready to serve, allowing the flavors to meld for at least 10 minutes.

  9. Serve the sweet potato chips warm or at room temperature alongside the chilled yogurt chive dip.

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Sweet Potato Chips with Yogurt Chive Dip

Thinly sliced sweet potatoes roast until browned and crisp-edged, offering a lighter alternative to fried chips. A quick yogurt dip studded with fresh chives and garlic adds a tangy, herbaceous contrast that balances the chips' natural sweetness. Serve as a snack, appetizer, or light party spread.

40 min 4 servings 185 cal

Ingredients

  • 2 medium sweet potatoes, scrubbed and very thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh chives, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 pinch black pepper

Method

  1. 1

    Preheat the oven to 425°F. Line two baking sheets with parchment paper.

  2. 2

    Using a mandoline or sharp knife, slice the sweet potatoes into rounds about 1/8 inch thick.

  3. 3

    Toss the sweet potato slices with olive oil, salt, and pepper in a large bowl until evenly coated.

  4. 4

    Arrange the slices in a single layer on the prepared baking sheets, making sure they do not overlap.

  5. 5

    Bake for 20 minutes, then flip each slice and continue baking until the edges are browned and crisp.

  6. 6

    Bake for an additional 5 minutes, watching closely to prevent burning, then transfer to a wire rack to cool and crisp further.

  7. 7

    While the chips bake, whisk together the Greek yogurt, chives, garlic, lemon juice, salt, and pepper in a small bowl until smooth.

  8. 8

    Cover the dip and refrigerate until ready to serve, allowing the flavors to meld for at least 10 minutes.

  9. 9

    Serve the sweet potato chips warm or at room temperature alongside the chilled yogurt chive dip.