Spicy Sweet Potato Chips & Cilantro Dip
Total TimePrep: 20 min. Bake: 25 min./batch
Makes12 servings (1-1/2 cups dip)
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!
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.
Loved them and now I have a great slicer from Christmas so I can get uniform sizes.
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.
Good flavor -family loved them, but as others said, some soggy & some kinda burnt. Need to get just the right thickness. Will try again...
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.
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.
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.
I absolutely LOVE these!! This is definitely going into favorites list! WOW!! SUPER YUMMY!