Sweet potatoes are so yummy! I love them baked whole, and I love them baked as chips. Crunchy, sweet and a little salt. I’ve included the recipe for an avocado sriracha dip. This recipe comes to us Edible Perspective!
Crispy Baked Sweet Potato Chips with Avocado Sriracha Dip
• 1 medium/large sweet potato (skin on)
• refined avocado oil (or safflower/sunflower)
• flaked sea salt
• 1 ripe avocado
• juice from 1 lime
• 2-4 teaspoons sriracha
Preheat oven to 325° F.
Evenly slice your sweet potato just under 1/8-inch thick (get the ruler out!) with a mandolin slicer or very sharp knife. Every slice may not be usable, as sometimes you’ll get a slice that’s too thick or thin or really uneven. Save the bad slices in the fridge to cook at a later time.
Line 2 large baking sheets from edge to edge with foil. Brush (or use a paper towel) the foil with 1-2 tablespoons of oil, until fully coated. The foil should look shiny, but you don’t want any standing pools of oil.
Place half of the sweet potato slices in a large bowl. Toss with as much oil as needed to coat both sides of every slice. You don’t want them dripping with oil, just a thin coat to make them glossy.
Place each slice on the pan but do not overlap. The edges can touch but you want them in a single layer.
Toss the rest of the slices with oil and fill up the other pan.
Place pans on separate racks (mine were in the middle and top position with my gas heating element on the top) and bake for 15 minutes. Switch the position of the pans after 8 minutes.
Be sure to pay attention to which pan you had on which rack. Remove pans from the oven and flip every potato slice over with tongs or carefully with your fingers (hot!). Switch pan position and bake for another 8 minutes, switching the pans again at 4 minutes. Potato edges should be starting to curl slightly.
Remove and flip potatoes over again and switch pan position. Bake for 3-4 minutes. Repeat this process until the edges are curled and their coloring starts to turn a light shade of brown. This will take between 6-10 rounds of baking for 3-4 minutes/flipping/switching pans. Some slices will finish before others.
As they start to brown, remove those slices and place on a cooling rack. Top with salt immediately. Continue to bake/flip/switch until all potatoes are finished.
Let potatoes fully cool for the crispiest bite (about 5-10 minutes). The slices don’t need to be evenly browned all over. Once they start browning that’s the sign that they’ll be crispy when cooled.
To make the dip:
Mash 1 avocado with juice from 1/2 lime. Add 2-4 teaspoons of sriracha and a generous pinch of salt. Mix well. Add more lime juice, sriracha, and salt to taste. Serve with cooled chips and store in the fridge with saran on the surface for 2-3 days.