Best 5 Spicy Sweet Potato Chips Cilantro Dip Recipes

SPICY SWEET POTATO DIP

Steps:

• Pre-heat oven to 375 degrees F. Line a baking/roasting tray with parchment paper.
• Peel sweet potato and cut into one-inch cubes. Smash/flatten you garlic cloves with a knife.
• Spread garlic and sweet potato spaced on a parchment-lined baking/roasting tray and drizzle with oil. Sprinkle with salt and pepper and roast for 30 minutes or until tender and easily mashed with a fork.
• Allow to cool slightly, then add to a blender or food processor and puree until smooth.
• Add tahini, salt, cayenne pepper, smoked paprika, cumin and the juice from 1/2 a lime. Blend well. For a thinner consistency, add a little water (1 TBSP at a time) and continue blending until smooth and creamy. I like mine extra thick!
• Pour contents into a small serving bowl and surround with your choice of fluffy flatbread, pita chips, and carrot sticks. For a side-dish vibe, use the dip as a flavorful base for your favorite protein and veggies. Enjoy!

SPICY SWEET POTATO CHIPS

Steps:

• In a heavy Dutch oven, heat 3 to 4 inches of oil to 320 degrees F (use a thermometer to keep the temp right!).
• Trim the tops off the sweet potatoes and finely slice into rounds using a mandoline or knife. Pat them dry with kitchen paper.
• Mix together the garlic salt, black pepper, paprika, chipotle, cayenne and kosher salt in a small bowl and set aside.
• Lower a batch of potatoes into the oil with a spatula. Cook, stirring frequently, until crispy, 3 to 4 minutes. Remove with a slotted spoon or spider to a baking sheet lined with parchment. Sprinkle on some of the spice mix. Cook the remaining batch.

SPICY SWEET POTATO CHIPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste.
• Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.

SPICY SWEET POTATO CHIPS

Steps:

• Special equipment: deep-fry thermometer, mandoline slicer
• Pour oil to a depth of 4 inches in a heavy-bottomed pot and heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels.
• Mix the salt, sugar, chili powder and cayenne in a small bowl and set aside. Very thinly slice the sweet potatoes on a mandoline slicer and carefully drop into the hot oil in batches, being careful to not overcrowd the pan. Deep-fry until golden around edges, 45 seconds to 1 minute, and transfer to a lined baking sheet. Sprinkle the chips with seasoning while they are still hot and let cool to crisp. Remove the chips from the baking sheet to a serving bowl and eat immediately while still crunchy!

SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE

Steps:

• Heat the oven to 350 degrees.
• In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
• Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
• Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.