It was a sun-soaked afternoon when I discovered the magic of sweet potatoes. I was rummaging through my pantry, seeking a healthy snack to accompany a weekend movie marathon. As I pulled out a couple of sweet potatoes, inspiration struck. Why not turn them into crispy chips? My experiment soon took a delicious turn as I infused them with a mix of spices and paired them with a creamy avocado lime dip. This recipe not only satisfied my craving for crunch but also elevated my snacking game to a whole new level.
Ingredients
For the Sweet Potato Chips:
2 large sweet potatoes
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon sea salt
½ teaspoon black pepper
For the Avocado Lime Dip:
2 ripe avocados
1 lime (juiced)
1 small garlic clove (minced)
¼ teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper, creating a non-stick surface for your chips.
Next, wash and peel the sweet potatoes. Using a sharp knife or a mandoline, slice them thinly into rounds, aiming for about 1/8 inch thickness. The thinner the slices, the crispier the chips will be.
In a large mixing bowl, toss the sweet potato slices with olive oil, ensuring each slice is well coated. In a separate small bowl, mix together the smoked paprika, garlic powder, cayenne pepper, sea salt, and black pepper. Sprinkle this spice blend over the sweet potatoes and toss again until evenly coated.
Arrange the sweet potato slices in a single layer on the prepared baking sheet, ensuring they do not overlap. This is crucial for achieving that perfect crunch. Bake in the preheated oven for 20-25 minutes, flipping the chips halfway through, until they are golden and crispy. Keep a close eye on them towards the end to avoid burning.
While the chips are baking, let’s whip up the avocado lime dip. In a medium bowl, scoop out the flesh of the avocados and mash them with a fork until smooth. Add in the lime juice, minced garlic, cumin, and season with salt and pepper. Mix until well combined and creamy. If desired, chop some fresh cilantro and fold it into the dip for an extra burst of flavor.
Once the sweet potato chips are ready, remove them from the oven and let them cool slightly on the baking sheet. They will continue to crisp up as they cool. Serve the chips in a beautiful bowl alongside the avocado lime dip, garnished with extra cilantro if you fancy.
This delightful combination of spiced sweet potato chips and creamy avocado dip will surely become a staple in your snack repertoire. As you indulge in these homemade treats, may you reminisce about the sunny afternoons and joyous moments spent in the kitchen, creating delicious memories one chip at a time.