Touchdown Thursdays: Spicy Sweet Potato Chips & Cilantro Dip

Sweet Potato Chips & Dip

It happened you guys.  Call it a gust of wind in my sails.  A wind beneath my wings.  A fire under my butt.  The dawning of a new day.

Maybe it’s the killer Redskins game I went to on Monday.  The hustle, bustle, and merriment of the holiday season.  Or just more sleep.  Whatever it is, like my boy Constanza says, “I’m back, baby!

I’m super-mega pumped to bring you some great holiday ideas and recipes in the coming month, so let’s get started!

This little chip/dip combo is a real treat.  Spice and heat from the chips meet the crisp and cool from the dip, and a happy mouth happens.  I suspect even non-sweet potato eaters to dig on this.

It’s a great switch-up from the traditional potato chips and onion dip, which I am in no way knocking, but a little variety is good now and then.

The level of chipness will depend on how thick or thin you slice the potatoes.  Too thin and they’ll burn in that 400 degree oven, too thick and they’ll not crisp up.  Highly recommend using a mandolin to achieve consistency and thinness.  Although, as I’m typing this I’m being forced to hunt and peck at the keyboard because my thumb is missing part of itself… due to a super sharp mandolin, and a home cook not paying attention.

I also recommend doing them in batches, I think it helps with “chipness.”  Also, make the dip ahead, chill and cover until you’re ready to partake.

If you’ve never attempted chips at home before, you’re in for a serious treat.  As with all things that are homemade, being able to see and control exactly what is going into your food is such a treat.  No mono-something or others, just potatoes, oil, and seasonings.  As my girl Martha would say, “It’s a good thing.”

Spicy Sweet Potato Chips & Cilantro Dip

Ingredients:

4 to 5 large sweet potatoes (3 1/2 pounds), peeled and cut into 1/8-inch slices

1/4 cup canola oil

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon taco seasoning

3/4 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

DIP:

1 1/2 cups mayonnaise

1 cup (8 ounces) sour cream

4 ounces cream cheese, softened

3 tablespoons minced fresh cilantro

1 tablespoon lemon juice

1 teaspoon celery salt

1/4 teaspoon pepper

Directions:

Place sweet potatoes in a large bowl. Combine the oil and seasonings; drizzle over potatoes and toss to coat.

Arrange in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for 25-30 minutes or until golden brown, turning once.

In a small bowl, beat the dip ingredients until blended. Serve with sweet potato chips.

From Taste of Home Magazine.

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2 thoughts on “Touchdown Thursdays: Spicy Sweet Potato Chips & Cilantro Dip

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