The perfect, healthy alternative to highly processed potato chips.
This recipe is made using real, whole food ingredients that are gluten-free, easily made vegan-friendly with one swap, and low in calories.
Ingredients:
1 medium sweet potato
¼ tsp garlic powder
Olive oil spray
Sea salt & pepper to taste
Yogurt Dip Ingredients:
3 tbsp plain Greek yogurt
½ tsp spicy brown mustard
¼ tsp garlic powder
¼ tsp smoked paprika
Optional: cilantro for garnishing
Instructions:
1. Peel and thinly slice the sweet potato. Soak in cool water for 20 minutes.
*This is to remove any excess starch and help the chips crisp up easier.*
2. Once the 20 minutes is up, strain the chips and pat completely dry with paper towels.
3. Lightly spray the chips with olive oil spray, sprinkle with garlic powder & sea salt/pepper if preferred, then add them evenly to your air fryer.
4. Set your air fryer to 400 degrees F and cook for 15-20 minutes, or until the chips are a dark, golden color and completely crispy.
*Flip the chips around every 5 minutes.*
5. While the chips cook, prepare the dip by combining all dip ingredients into a small cup. Whisk ingredients together well until fully combined.
6. Remove chips from the air fryer basket & transfer to a bowl or plate. Let set for 5 minutes, then garnish with *optional* cilantro & enjoy with the yogurt dip!
SWAPS//NOTES:
You can easily make this recipe vegan by either omitting the yogurt dip OR using dairy-free/vegan yogurt instead of Greek yogurt.
If you have left over dip or want to multiply the recipe to make more servings, it will stay good in the fridge when kept in an airtight container for up to 4 days.
If you make this, snap a pic, tag me on social, & let me know how you like!
xo Mackenzie.