SPICY SWEET POTATO CHIPS & CILANTRO DIP RECIPE: HOW TO MAKE IT
This irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! —Elizabeth Godecke, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers Side Dishes
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 12 servings (1.500 cups dip).
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Place sweet potatoes in a large bowl. In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat., Arrange half the sweet potatoes in a single layer in 2 ungreased 15x10x1-in. baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining sweet potatoes., In a small bowl, beat dip ingredients until blended. Serve with chips.
Nutrition Facts : Calories 285 calories, FatContent 16g fat (4g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 217mg sodium, CarbohydrateContent 33g carbohydrate (14g sugars, FiberContent 4g fiber), ProteinContent 3g protein.
THIS FRENCH ONION DIP WITH SWEET POTATO CHIPS IS ...
Ditch the sodium-bomb seasoning packets and sour cream-and-mayonnaise–laden dip (which can pack a small meal’s worth of calories and sat fat into a single serving) for our homemade dip. And be patient with the caramelizing process—slowly sizzled onions have noteworthy sweetness and concentrated umami. You’ll know the onions are done when they become deep chestnut in color and nearly melt-in-your-mouth tender. And because no dip is complete without a dipper, baked sweet potatoes will satisfy your chip craving for half the calories of most bagged varieties. Dehydrating the potatoes in the oven before roasting helps them develop crispy edges and tender centers. With big flavor and less heft, our healthier ode to the classic is a delicious way to sneak in extra vegetables.
Provided by Jamie Vespa, MS, RD
Total Time 130 minutes
Yield Serves 9 (serving size: 1/4 cup dip and 1/2 cup chips)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Using a mandoline, slice sweet potatoes into 1/8-inch-thick slices. Place in a large bowl; add 2 teaspoons oil, and toss to coat. Place sweet potato slices in a single layer on 2 baking sheets lined with parchment paper; sprinkle evenly with 1/2 teaspoon salt. Bake at 200°F for 1 hour and 30 minutes. Increase oven temperature to 400°F; bake for 10 minutes. Remove from oven; cool completely. Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add onion; sauté 8 to 10 minutes or until tender. Reduce heat to medium-low. Stir in shallots, thyme, pepper, and remaining 1 teaspoon salt; cook, stirring occasionally, 40 minutes or until golden brown. Increase heat to medium. Add garlic and Worcestershire sauce; cook, stirring occasionally, 5 minutes. Remove pan from heat, and let cool 15 minutes. Place tofu, yogurt, and juice in a blender; process until smooth. Stir together onion mixture and yogurt mixture in a bowl. Top with chives. Serve with sweet potato chips.
Nutrition Facts : Calories 144, CarbohydrateContent 16 g, FatContent 7 g, FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 3 g, SodiumContent 369 mg, SugarContent 4 g, UnsaturatedFatContent 4 g
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