Roasted Sweet Potato Chips with Sriracha-Lime Dip
2 largesweet potatoes,(about 1 lb) thinly sliced
2 Tbspolive oil
1/2 tspcayenne pepper
2 creduced fat sour cream (or greek yoghurt)
2 largelimes, juice and zest of
2 tspsea salt
3 Tbspsriracha sauce (monitor for heat sensitive tasters)
1/4 cfresh minced cilantro
How to Make Roasted Sweet Potato Chips with Sriracha-Lime Dip
- 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).