Sweet Potato Chips and Cucumber Dip Recipe

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Sweet Potato Chips and Cucumber Dip Recipe

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Simple seasoned salt fabulously flavors crisp sweet potato chips. The creamy cucumber sauce is a nice accompaniment.—Melinda Winner, Joffre, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 5 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Sweet Potato Chips and Cucumber Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p200

Nutritional Facts

3/4 cup: 184 calories, 12g fat (5g saturated fat), 27mg cholesterol, 371mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 2g protein.

  • 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
  1. 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.
  2. Cut sweet potatoes into 1/16-in.-thick slices. Place in a large bowl; cover with cold water. Soak for 30 minutes.
  3. 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 spoon; drain on paper towels.
  4. Immediately sprinkle with seasoned salt; serve with dip. Store leftover chips in airtight containers. Yield: 10 cups chips (2 cups dip).
Originally published as Sweet Potato Chips and Cucumber Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p200

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