Roasted Sweet Potato Chips with Sriracha-Lime Dip
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|2 large||sweet potatoes,(about 1 lb) thinly sliced|
|2 Tbsp||olive oil|
|1/2 tsp||cayenne pepper|
|2 c||reduced fat sour cream (or greek yoghurt)|
|2 large||limes, juice and zest of|
|2 tsp||sea salt|
|3 Tbsp||sriracha sauce (monitor for heat sensitive tasters)|
|1/4 c||fresh minced cilantro|
Falmouth, ME (pop. 12,052)
Member Since May 2010
Separately 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!
Preheat 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.
While 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).