Sweet potato chip seasoning
Be the first to rate it
Thin sweet potato slices baked with a chili, garlic and cumin seasoning, served with a creamy cilantro dip. Makes a crowd-sized snack.
Ingredients
- 2 to 3 large sweet potatoes (1-3/4 pounds) peeled and cut into 1/8-inch slices
- 2 tablespoons canola oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon taco seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
DIP
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 2 ounces cream cheese softened
- 4-1/2 teaspoons minced fresh cilantro
- 1-1/2 teaspoons lemon juice
- 1/2 teaspoon celery salt
- 1/8 teaspoon pepper
Equipment
- mixing bowl
- baking sheet
- hand mixer
Directions
- Heat the oven to 400°. Put the sweet potatoes in a large bowl. In a small bowl, stir the oil and seasonings together, then drizzle over the potatoes and toss to coat.
- Spread half of the potatoes in a single layer in two ungreased 15x10x1-in. baking pans. Bake for 25-30 minutes, turning once, until golden brown. Repeat with the rest of the potatoes.
- In a small bowl, beat the dip ingredients until blended. Serve with the chips.
Notes
Prep 20 min; bake 25 min per batch. The dip is optional and needs refrigeration.
Nutrition
Serving: 51g | Calories: 168kcal | Carbohydrates: 5g | Protein: 1.2g | Fat: 16g | Saturated Fat: 3.9g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 265mg | Potassium: 145mg | Fiber: 0.5g | Sugar: 0.9g | Vitamin A: 226IU | Vitamin C: 3.8mg | Calcium: 22mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 servings; sweet potatoes counted as red potatoes, canola oil counted as vegetable oil, taco seasoning counted as chili powder (one packet 28 g), minced fresh cilantro counted as dried coriander leaf. Brands and portions vary, so use it only as an approximation.