These chips take a lot of effort.
Not totally sure they’re worth it.
They were worth it for me.
They took a long time to make, but they also anchored me in the kitchen while the kids played.
I stared mindlessly out the window, massaging each little chip with olive oil, relishing the quiet new game of Fishy-flop-flop the two Littles had just invented.
Thank the Lord for quiet pretend games.
Deep breath. Long blink.
And homemade sweet potato chips.
We’ll call them “artisanal” – because they’re inconsistent in texture and crispness.
But artisanal gives us all kinds room for interpretation of how something may or may not be deemed acceptable.
Some parts will be crunchy crisp and smoky sweet. Some parts will be bright orange and still a little bit chewy.
It’s the avocado dip that makes it all.
Tangy with lime, creamy with sour cream, aromatic with cilantro, and spicy with cayenne.
Maybe you aren’t in need of therapeutic potato slice massaging.
Maybe you’d rather just pick up a bag of frozen sweet potato fries next time you’re at the super market.
It’s all good. . . because the dip takes mere minutes to whir together in a blender.
Healthy irresistible dip.
And all together – “artisanal” chips and creamy dip – they make one fine specimen of a healthy snack.
Homemade Sweet Potato Chips with Creamy Avocado and Lime Dip
These baked, homemade sweet potato chips as a mix of spicy and sweet, and paired with the creamy avocado dip, make a healthy and irresistible snack. If you want to forgo the effort of making your own sweet potato chips, the dip would go well with sweet potato fries, pretzels, corn chips, or even veggie sticks.
For the Chips:
Preheat the oven to 350 degrees F.
Slice sweet potatoes super thin - I used the #1 (even thinner might be better for crispier chips) setting on my Mandoline slicer. Using clean fingers, coat both sides of each slice with olive oil. (It would probably be more efficient here to lay your slices out on the baking sheet, then coat with olive oil cooking spray - I was, however, trying to measure just how much olive oil was necessary to coat the chips). Arrange slices on a silpat or parchment lined baking sheet in a single layer. Sprinkle with desired seasoning to taste. If you want seasoning on both sides, flip the slices and sprinkle the other side. Bake for 15 minutes, then check. You will need to decide how brown you like them to be. I found the darkest brown parts to be the crunchiest, with a pleasant sweet and smoky flavor to compliment the spice, too dark though, and they tasted burnt. If you want them crisper, bake for 15 minutes, check, then bake them longer, at 2 minute incriments, until desired doneness is accomplished. You may need to periodically remove the smaller, thinner slices as you are checking to prevent them from burning. You will need to bake these in batches, so use multiple trays, and repeat as many times as necessary.
For the Creamy Avocado and Lime Dip:
In a blender, food processor, or Magic Bullet, add the avocado chunks, the juice of one lime, chopped cilantro, sour cream, milk, salt, pepper, cayenne. Puree. Taste, adjust lime juice, milk, cilantro, and spices accordingly until you find your preffered flavor, heat, and consistency.
Sara | Home is Where The Cookies Are
all recipes copyright Home is Where the Cookies Are; www.wherethecookiesare.com