Roasted Sweet Potato Chips with Sriracha-Lime Dip

Jess Grearson


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!

★★★★★ 2 votes
10 Min
30 Min


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
2 pinch
3 Tbsp
sriracha sauce (monitor for heat sensitive tasters)
1/4 c
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).

About this Recipe

Course/Dish: Chips, Vegetable Appetizers
Collection: Picnic Picks!