Spicy Sweet Potato Chips & Cilantro Dip Recipe
Spicy Sweet Potato Chips & Cilantro Dip Recipe photo by Taste of Home
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Spicy Sweet Potato Chips & Cilantro Dip Recipe

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This cool, creamy dip is a great partner for the spicy sweet potato chips. They're made for each other! —Elizabeth Godecke, Chicago, Illinois
Featured In: Spicy Appetizers
TOTAL TIME: Prep: 20 min. Bake: 25 min./batch
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min./batch
MAKES: 12 servings


  • 2 to 3 large sweet potatoes (1-3/4 pounds), peeled and cut into 1/8-inch slices
  • 2 tablespoons canola oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon taco seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • DIP:
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 ounces cream cheese, softened
  • 4-1/2 teaspoons minced fresh cilantro
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon pepper

Nutritional Facts

1/2 cup chips with about 1 tablespoon dip: 285 calories, 16g fat (4g saturated fat), 8mg cholesterol, 217mg sodium, 33g carbohydrate (14g sugars, 4g fiber), 3g protein.


  1. Preheat oven to 400°. Place sweet potatoes in a large bowl. In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat.
  2. Arrange half of the potatoes in a single layer in two ungreased 15x10x1-in. baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining potatoes.
  3. In a small bowl, beat dip ingredients until blended. Serve with chips. Yield: 12 servings (1-1/2 cups dip).
Originally published as Spicy Sweet Potato Chips & Cilantro Dip in Simple & Delicious October/November 2010, p47

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GeeRea User ID: 4982402 221093
Reviewed Feb. 22, 2015

"To get them crisp but not burned, I used tongs and pulled the slices from the pans as they became crisp. Takes some watching! Love my V slicer!"

contrarywife User ID: 2675625 218949
Reviewed Jan. 27, 2015

"These are really good. There's a fine line between soft and crisp, keep an eye on them, but either way they're delicious! Didn't make the dip so I can't vouch for it. I used a slicer to get slices of uniform thickness."

Captmuffin User ID: 7867979 216969
Reviewed Jan. 5, 2015

"Loved them and now I have a great slicer from Christmas so I can get uniform sizes."

justmbeth User ID: 1196484 211525
Reviewed May. 18, 2014

"Really good. Had a bit of dip leftover that I used with some fish. As others have said, just watch the thickness and monitor closely while cooking."

MaryThompson User ID: 831135 175438
Reviewed Feb. 9, 2014

"Good flavor -family loved them, but as others said, some soggy & some kinda burnt. Need to get just the right thickness. Will try again..."

fnstlug User ID: 3658849 211524
Reviewed Nov. 29, 2013

"The drizzle was too thick. I think it just made the chips burn too easily. Like another commenter's my chips were either burnt or still mushy. The dip was good."

parksville User ID: 1598935 120739
Reviewed Feb. 7, 2013

"These were really good, but didn't use the dip. Served them for dinner w/ barbecued pork chops, salad and veggies. They didn't crisp up and you really need to keep an eye on them as 25 minutes could be a bit long or they'll start to burn. Will keep making them as they are easy, tasty and quick."

nfdill User ID: 1121125 189591
Reviewed Jun. 11, 2012

"Sooooo addicting!"

Angela W User ID: 5898858 190726
Reviewed Jan. 25, 2012

"The flavors in the chips and the dip were great. But, my chips would not crisp! The ones that were cripsy, honestly, were burnt. I will try this again, but with no salt on the potatoes until after they are cooked."

pscutler User ID: 1023528 186514
Reviewed Nov. 7, 2011

"I absolutely LOVE these!! This is definitely going into favorites list! WOW!! SUPER YUMMY!"

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