Print Options

Back to Sweet Potato Chips and Cucumber Dip >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Sweet Potato Chips and Cucumber Dip

Simple seasoned salt fabulously flavors crisp sweet potato chips. The creamy cucumber sauce is a nice accompaniment.—Melinda Winner, Joffre, Pennsylvania

12 ServingsPrep: 15 min. + chilling Cook: 5 min./batch

Ingredients

2 cups (16 ounces) sour cream or plain yogurt
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dill weed
1/8 teaspoon pepper
1 large cucumber
3 large sweet potatoes
Oil for deep-fat frying
2 teaspoons seasoned salt

Directions

In a small bowl, combine the first six ingredients. Peel cucumber and
remove seeds. Place cucumber in a food processor; cover and process
until finely chopped. Remove half of cucumber; set aside. Process
remaining cucumber until pureed; add chopped and pureed cucumber to
sour cream mixture. Refrigerate for at least 1 hour.
Cut sweet potatoes into 1/16-in.-thick slices. Place in a large bowl;
cover with cold water. Soak for 30 minutes.
Drain; pat dry with paper towels. In an electric skillet or deep
fryer, heat oil to 375°. Fry potatoes in batches for 2-3 minutes
or until golden brown, stirring frequently. Remove with a slotted

2 of 2

Sweet Potato Chips and Cucumber Dip (continued)

Directions (continued)

spoon; drain on paper towels.
Immediately sprinkle with seasoned salt; serve with dip. Store
leftover chips in airtight containers. Yield: 10 cups chips (2 cups
dip).

Nutrition Facts: 3/4 cup with about 2-1/2 tablespoons sauce equals 184 calories, 12 g fat (5 g saturated fat), 27 mg cholesterol, 371 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein.