Taste of Home
Spicy Sweet Potato Chips & Cilantro Dip
TOTAL TIME: Prep: 20 min. Bake: 25 min./batch
YIELD: 12 servings (1-1/2 cups dip).
This irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! —Elizabeth Godecke, Chicago, Illinois
Ingredients
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2 to 3 large sweet potatoes (1-3/4 pounds), peeled and cut into 1/8-inch slices
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2 tablespoons canola oil
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1 teaspoon chili powder
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1/2 teaspoon garlic powder
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1/2 teaspoon taco seasoning
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1/4 teaspoon salt
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1/4 teaspoon ground cumin
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1/4 teaspoon pepper
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1/8 teaspoon cayenne pepper
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DIP:
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3/4 cup mayonnaise
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1/2 cup sour cream
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2 ounces cream cheese, softened
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4-1/2 teaspoons minced fresh cilantro
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1-1/2 teaspoons lemon juice
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1/2 teaspoon celery salt
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1/8 teaspoon pepper
Directions
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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.
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2.
Arrange half the sweet potatoes in a single layer in 2 ungreased 15x10x1-in. baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining sweet potatoes.
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3.
In a small bowl, beat dip ingredients until blended. Serve with chips.
Nutrition 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.
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