Enjoy this snack that is tasty and full of vitamins. The chips are tasty and easy to make, served on their own or with the dip
Ingredients:
- 2 sweet potatoes, about 1 kg peeled
- 15ml (1 Tbsp.) canola oil
- 10ml (2 tsp.) mild chili or curry powder
- 2 ml (1/2 tsp.) cumin seeds (optional)
- 1 ml (1/4 tsp.) freshly ground black pepper
Yogurt Dip:
- 60 ml (1/4 cup) 0% plain Greek yogurt
- 30 ml (2 Tbsp.) mango chutney
- pinch ground coriander
- 15ml (1 Tbsp.) chopped fresh mint or Italian parsley
Directions:
1. Heat oven to 250C (450F).
2. Slice potatoes thin (3mm or 1/8 inch) and place in a large bowl. A mandolin or a food processor may be used to slice potatoes evenly.
3. Add oil, chili, cumin, and pepper to bowl. Use your hands to toss the potatoes to cover evenly.
4. Cover 2 baking sheets with parchment paper. Place potatoes in a layer on the baking sheets.
5. Bake for 20 minutes; potatoes will be golden brown. Flip potatoes once while baking so they do not burn. Watch the potatoes closely; they can burn quickly.
6. Remove potatoes from oven and let cool slightly. Shut oven off.
7. Yogurt dip: In small bowl, stir together yogurt, chutney, coriander, and mint.
8. Serve with chips.
Option: Use 1kg/ 2lbs parsnips, peeled and thinly sliced, in the place of the sweet potatoes.
Sweet Potatoes
Mild Chili or Curry Powder
Ground Black Pepper
Mango Chutney
Chopped Fresh Mint
Canola Oil
Cumin Seeds
0% Plain Greek Yogurt
Ground Coriander
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