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Sweet Potato Chips and Cucumber Dip

 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).
Nutritional 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.