Baked Sweet Potato Chips with Yogurt Mustard Dip

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Baked Sweet Potato Chips with Yogurt Mustard Dip
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Baked Sweet Potato Chips with Yogurt Mustard Dip

Finally. Yes, finally. I am so excited about this. Literally, I smiled so much. I purchased sweet potatoes and made my own homemade sweet potato chips out of them. Is that lame? Of course not. I will never be ashamed of being excited about something little like this. I am, after all, a big dork 🙂 I don’t mind it.

Truth is, I have never bought sweet potatoes before. My parents have. My mom loves them. I love them. She makes them all the time as a side (savory) to dinner when I still lived at home and sometimes when I come to visit. I haven’t ever bought them for myself though. Not sure why. I’m not a big starchy fan overall, I can go months without any pasta or rice or potatoes. It’s just not that special to me. I’m sure the fear of gaining weight has a lot to do with it though. I guess I’d rather not like them to be safe. But it’s okay.

Clearly, though, I haven’t sworn off starchy foods and I am open to eating them. I just don’t do it that often. But when I do, oh baby, it’s on- I might as well make the most of it and make it deeeelicious. Well, duh. 🙂

This is barely even a recipe. But it’s so good it deserves it’s own post. Mmm. I decided to add a yogurt dip on the side so that the protein offsets the high GI of the sweet potato and therefore the combined GI index is smaller.

This recipe was shared on Slightly Indulgent Tuesdays,Allergy Free Weds,

Baked Sweet Potato Chips (serves 1)
From the Cheap Recipe Blog.

  • 1 large sweet potato
  • 1 Tbsp olive oil
  • Spices (turmeric, cayenne, Italian seasonings, salt, pepper)

Preheat oven to 375F. Place a large baking sheet in the oven as it heats. Peel the sweet potato and slice the potato into very thin slices. Place the slices in a bowl with olive oil and spices and toss to cover completely. When the oven is preheated, take the baking sheet out, place the slices on the sheet, being careful that they don’t overlap, and put back in the oven for 5-10 minutes or until the slices have browned slightly and look crisp. Serve with Yogurt Dip.

Mustard Yogurt Dip (serves 1)

  • 1/4 cup plain Greek nonfat yogurt (non-dairy yogurt for vegan option)
  • 1/2 tsp garlic powder
  • Italian seasonings
  • 1 Tbsp spicy brown mustard

Mix all of the ingredients together well. Enjoy with the sweet potato chips.

Kammie wants to know:

  • Do you like your sweet potatoes savory or sweet?

  • What do you like to dip your sweet potato fries or chips in, usually (if anything)?

Let me know in the comments below!

25 Comments

  1. I love me sweet potato anything, but especially chips. And as I was scrolling down, I was thinking how spicy would be good. Low and behold, you have spices on those chips. Thank you for the recipe. Might need to make them this week to accompany my turkey burgers. 😉

    • Yess, the cayenne was the best spice for it, they came out so spicy but perfectly cooled by the dip. Let me know when you make them, I know you’ll love it!

  2. Alexia @ NamasteYoga

    those chips look great! love everything crunchy! While I am not a big fan of starchy things like pastas and potatoes, i do love a good fresh baked bread, sweet potatoes and beans. i used to avoid all those things too but heck- life is there to enjoy and not to limit yourself!

    • True that! I still don’t really like beans though. I don’t know, I never have. I have scouted some recipes using beans as a secret ingredient though so I’ll be making some of those just to see how it works out for me

      • Alexia @ NamasteYoga

        make them in moroccan or indian stews or in a veggie chili mixed with lentils. the key is to use lots of herbs and spices! promise u will start loving them!

  3. I am going to try your Sweet Potato Chips. Everytime I make them they never turn out great. The yogurt dips looks delish!! Dam, now I want a sweet potato and it’s 4:30am.

  4. Wow, I really need to try this dip immediately because I love mustard!!

    • Yess! It’s so simple too. I sometimes use this dip as dressing in salads too, but I replace yogurt with kefir so it’s a bit more runny. Enjoy!

  5. whoa whoa whoa, I am trying these, I saw the pictures and couldn’t pull my eyes away. Holy yum.

  6. I love sweet potato anything. Especially chips. This recipe looks great … lovin’ the look of that dip!

  7. This is my favorite way to eat sweet potatoes, along with soups…yours look absolutely perfect!

  8. Yay! So glad you tried these and liked them. Your photos are beautiful 🙂

  9. Making sweet potato fries/chips is like the easiest thing ever…and I’ve done it PLENTY of times, but for some reason, the other day, I’ll be damned if my spuds weren’t revolting against me! They just refused to get crispy. So I baked them longer. And still they were soggy. So I baked them LONGER. And then they burned. And then I had soggy burnt sweet potato things (far from chips) for dinner. Guess it just goes to show, you should never get TOO confident in the kitchen! Lol

  10. These chips look amazing. Big wow factor here, just love the look of them, and that dip looks fab too. I’ll be featuring this recipe tonight on AFW. 🙂

    Great job!

    Hugs,
    -Amber

  11. wonderful. I am going to make those for lunch today. thanks for the inspiration 🙂

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  13. Haley @ Cheap Recipe Blog

    Thanks for trying out my recipe! That mustard yogurt dip looks deliiiicious! I just made some homemade mustard – I might use some of it to try your dip!

  14. Pingback: Spicy Sweet Potato Fries with Cinnamon Sugar Dip (vegan*) - Sensual Appeal

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