Jess' StorySeparately each of these items is great but together they are fantastic. If you use lower fat sour cream or substitute a Greek yoghurt, it’s even a healthy snack. We often splurge and use full fat, since the fat cuts the heat a little. You can’t lose!
sweet potatoes,(about 1 lb) thinly sliced
reduced fat sour cream (or greek yoghurt)
limes, juice and zest of
sriracha sauce (monitor for heat sensitive tasters)
fresh minced cilantro
1Preheat oven to 425; spray 2 large cookie sheets with non-stick spray. Toss sliced potatoes in oil and cayenne and spread (single layer) on sheets. Bake, turning once, about 25 minutes or until crisp. Season with salt, if desired.
2While chips bake, mix together remaining ingredients (sour cream, lime juice and zest -- we use a microplane--salt, cumin and Sriracha. Let flavors mingle. Serve dip garnished with fresh cilantro and chips on the side. Watch your guests dip other things in this delicious concoction once the chips are gone (it keeps well too).
Nancy R Robeyone - Jan 14, 2011
Jess, This sounds so good. I just need the limes. I will rate it once I try it. Thanks for the post!
Jess Grearson mykitchentable - Jan 14, 2011
Add the Sriracha to taste! Thanks for your ntoe
Nancy R Robeyone - Jan 24, 2011
Ok Jess, I am so disappointed in myself....First I put to much hot pepper on them, then I used a very old sweet potato, then I burned the whole thing with the exception of a few! HAHAHAHA! I was so excited to have these tonight. Guess I will give it another try tomorrow. It is a GREAT RECIPE!!!!! I was on JAP chatting and hubby said "Whats burning"? Bummer!
Jess Grearson mykitchentable - Jan 24, 2011
Get a bag of sweet potato chips from the grocery store and just have them with the dip instead!