Sweet potato chips provide a delicious, nutrient-packed alternative to traditional potato chips when baked instead of fried.
Adding spices like smoked paprika and cumin gives these chips a flavorful kick without extra calories or fat.
The creamy avocado ranch dip adds a fresh, tangy contrast, making this snack both satisfying and wholesome.
Why You’ll Love This Recipe
- Baking the sweet potato slices ensures a crispy texture without deep frying, making the snack healthier.
- A balanced blend of warm spices brings out the natural sweetness of the sweet potatoes while adding depth of flavor.
- The avocado ranch dip incorporates healthy fats and fresh herbs, complementing the spices and providing a creamy texture.
Spiced Sweet Potato Chips with Avocado Ranch Dip
These baked spiced sweet potato chips are crispy, flavorful, and served with a creamy avocado ranch dip for a healthier snack option.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Servings
- 4
- Yield
- About 4 servings
Ingredients
- 2 large sweet potatoes (about 1.5 pounds / 700 g), peeled and thinly sliced (about 1/8 inch / 3 mm)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ripe avocado
- 1/2 cup plain Greek yogurt (120 ml)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh chopped dill or parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Prepare and bake the sweet potato chips Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. In a large bowl, toss the thinly sliced sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated. Arrange the slices in a single layer on the prepared baking sheets, making sure they don't overlap. Bake for 15 minutes, then flip the slices and bake for another 15 minutes or until they are crisp and golden. Watch carefully toward the end to prevent burning. Remove from the oven and let cool on the baking sheets for 5 minutes; they will firm up further.
- Make the avocado ranch dip While the chips bake, scoop the avocado flesh into a bowl and mash it until smooth. Stir in the Greek yogurt, lemon juice, fresh dill or parsley, garlic powder, salt, and black pepper until well combined. Taste and adjust seasoning if needed. Refrigerate until ready to serve.
- Serve Transfer the spiced sweet potato chips to a serving platter alongside the avocado ranch dip. Enjoy immediately for the crispiest texture.
Helpful Tips
- For best crispiness, slice sweet potatoes as uniformly thin as possible using a mandoline or sharp knife.
- If chips soften after cooling, re-crisp them in a preheated oven at 350°F (175°C) for 3-5 minutes before serving.
- Store leftover dip covered tightly in the refrigerator and consume within 2 days to maintain freshness and food safety.
- Ensure sweet potato chips have cooled before storing them in an airtight container to prevent sogginess.
Storage and Make-Ahead
Store leftover sweet potato chips in an airtight container at room temperature for up to 2 days; they may lose some crispiness.
Keep avocado ranch dip refrigerated in a sealed container for up to 2 days; discard if it develops an off smell or color.
Frequently Asked Questions
Can I use regular potato instead of sweet potato?
Yes, you can use regular potatoes to make chips, but the cooking time and seasoning profile may vary. Sweet potatoes add natural sweetness and pair well with the spices in this recipe.
How can I make these chips gluten-free?
This recipe is naturally gluten-free since it uses sweet potatoes and spices without any wheat-based ingredients.
Is this recipe suitable for vegans?
To make the recipe vegan, substitute the Greek yogurt in the dip with a plant-based yogurt alternative.
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