Daina’s Sweet Potato Chips
sweet potatoes, olive oil, Lawry’s Seasoned Salt, paprika, yellow onion, garlic, cayenne pepper, Worcestershire sauce, Greek yogurt
If you’re like us, you hear “chips and dip” and cringe just a bit. The phrase brings to mind the processed gunk at the grocery store that can probably last ‘til the next century. But it’s really quite simple to make chips, and it’s also not that hard to make French Onion dip healthier.
The usual recipe for this dip calls for ingredients like butter, sour cream (yikes!), and mayonnaise—an over-the-top trifecta of saturated fat. So, our founder, Daina, made this recipe a little healthier. She uses extra virgin olive oil in place of butter and lowfat Greek yogurt instead of the sour cream and mayo. She also subs store-bought chips for nutrient-rich sweet potato chips. Here’s the thing, though—this version is just as delicious as the original!
2 medium-large sweet potatoes, cleaned and sliced into ¼–½-inch* chips (horizontally if you want long chips and vertically if you want rounder chips)
1–2 tablespoons extra virgin olive oil
Lawry’s Seasoned Salt, to taste
Paprika, to taste
Black pepper, to taste
2 tablespoons extra virgin olive oil
1 large yellow onion, finely diced
1 teaspoon kosher salt
2 garlic cloves, finely minced
⅛–¼ teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
1 ½ cups lowfat plain Greek yogurt
¼ teaspoon black pepper
French Onion Dip
To Make Chips
Preheat your oven to 400 degrees F.
Place the sweet potato chips onto a rimmed baking sheet (you will likely need two). Drizzle the potatoes with the oil. Make sure that you only have a single layer of potatoes—they will not cook evenly if they are layered.
Bake the spuds, flipping them at least once, until they are crisp and browned. Some people like the centers of their chips softer, which will usually entail baking for 22–25 minutes. If you prefer the entire chip to be crispy, bake for 25–27 minutes.
Once you remove the cooked chips from the oven, sprinkle them (lightly!) with seasoned salt, black pepper, and paprika.
To Make Dip
In a skillet over medium/medium-high heat, sauté the onions in olive oil until they caramelize. Then, add in the garlic, sprinkle with salt, and sauté for about 1–2 minutes longer. Remove from heat.
Giving the skillet a few seconds to cool, add in the Worcestershire sauce and use a wooden spoon to scrape the olive oil and salt bits off the bottom of the skillet. Stir everything together and put aside, letting cool.
In a mixing bowl, combine the remaining ingredients. Stir well and add the room-temperature onions and garlic.
Refrigerate before serving with the sweet potato chip. You’ve just made a killer (and healthier) tailgating snack!
It’s at your discretion how thinly you slice the potatoes because, ideally, you will use a mandoline or hand slicer to get the chips nice and thin. The thickness of the chips is really based on how comfortable you are holding the potato while you slice.