Sweet potato chips and dip
The sweet potato chips are as easy as they are delicious, served on their own or with the dip.
This recipe has been adapted to include Health Canada’s food safety guidance.
263 cal
Serves 4
Prep time
0h 15m
Cook time
0h 20m
Total time
0h 35m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces. -
Step 2
Before chopping, scrub the sweet potatoes with a clean vegetable brush under cool running water. -
Step 3
Thinly slice sweet potatoes crosswise into ⅛ inch (3 mm) thick slices and place in large bowl. Add oil, chili, cumin and pepper; use your hands to toss them gently to coat evenly. -
Step 4
Spread potato slices in a single layer over 2 large parchment paper lined baking sheets. Bake in bottom and top thirds of 450 F (250 C) oven, turning once and switching pans for about 20 minutes or until sweet potatoes are golden brown. Keep an eye on the chips as they can become golden quickly in the last few minutes of cooking. Let cool slightly. -
Step 5
To prepare the yogurt dip, gently rinse the fresh mint or parsley under cool running water before preparing the ingredient. In small bowl, stir together yogurt, chutney, coriander and mint. Serve with chips.
Tips
-
For thin, even sweet potato slices, use a mandolin or the vegetable slicer on a food processor.
-
Use 2 lbs (1 kg) parsnips, peeled and thinly sliced, in place of the sweet potatoes.
Nutritional information
Per serving (1 of 4)
- Calories
- 263
- Protein
- 5 g
- Sodium
- 173 mg
- Potassium
- 605 mg
- Total fat
- 4 g
- Saturated fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrates
- 53 g
- Fibre
- 7 g
- Sugars
- 4 g
- Added sugars
- 1 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
