Crispy oven baked Sweet Potato Chips with a light, and easy, Avocado and Yoghurt Dipping Sauce. Perfect as a side and filling enough as your kid’s whole dinner.
Sweet Potato Chips with Avocado + Yoghurt Dipping Sauce
These sweet potato chips are baking in our oven on average, twice a week, every week. It’s a ‘no brainer’. ‘gonna fill the kid’s up’. ‘no one’s going to complain’. ‘chuck it in the oven’ dinner……. and pretty much goes with anything. Sometimes I even add some as a side when the kid’s are having pasta. We don’t usually have them with this avocado dipping sauce, but after 4 years of making these chips, I thought I would try a new addition. Today these were our arvo snack and the chips leftover were re heated with dinner.
Tips for crispy Sweet Potato Chips are;
- Use a baking tray with low or no sides so the heat can easily circulate around the chips quickly.
- Cut thin, even sized chips
- Spread the chips out as much as possible in a single layer.
- Spray lightly with oil, not too much.
- Turn them at least once while cooking so they don’t stick to the bottom.
I am going to try serving the extra dipping sauce with Georgia’s eggs for breakfast, so will post if that’s a winner.
The only thing that can really go wrong with this simple recipe is burning the chips, but other than that it’s pretty fool proof. Some nights I try and cheat when in a rush. Cut the potatoes into thin discs and crank the oven as high as it goes. This can have them crispy and ready in less than 30 minutes. I have also discovered, if they are cut in these thin discs I can get away with not peeling them and the kids still eat them. I have tried leaving the skin on some of the chips cut normally and they leave those behind.
The amount of cooking time for these does vary with different ovens, I have a gas oven at the moment and can have these chips ready in less than 30 minutes, but I have found in other places it can take up to an hour, so you will need to keep an eye on them.
Sweet Potato Chips with Avocado + Yoghurt Dipping Sauce
- Total Time: 1 hour 5 minutes
Description
Crispy oven baked Sweet Potato Chips with a light, and easy, Avocado and Yoghurt Dipping Sauce.
Ingredients
- 1 large sweet potato
- coconut or olive oil spray
- 1 avocado
- 1 tablespoon natural or Greek yoghurt
- 1 tablespoon lime or lemon juice
- sea salt flakes
Instructions
Pre heat oven to 200°C.
Cut potato into chips and place in a single layer on a baking tray and spray lightly with oil.
Bake for 30-50 minutes until crispy, turning halfway. (the time will vary between ovens & size of chips)
Place the avocado, yoghurt, lime or lemon juice and a pinch of salt into a food processor and blend until smooth.
Notes
- Use a baking tray with low or no sides so the heat can easily circulate around the chips quickly.
- Cut thin, even sized chips
- Spread the chips out as much as possible in a single layer.
- Spray lightly with oil, not too much.
- Turn them at least once while cooking so they don’t stick to the bottom.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
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