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
Spicy Sweet Potato Chips & Cilantro Dip
Spicy Sweet Potato Chips & Cilantro Dip
Prep Time
20 min
Cook Time
25 min
Yield
12 servings (1-1/2 cups dip)
Ingredients
- 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
Directions
- 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.
- 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.
- 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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