Real Fit Sweet Potato Chips

INGREDIENTS

• Sweet Potatoes: Sweet Potatoes are, of course, the most important ingredient here. I recommend finding longer, thinner sweet potatoes so that they’re easier to cut.

• Vegetable Oil: I used vegetable oil for these chips, but you can use any neutral oil that has a high heat point so that the oil doesn’t burn in the oven.

• Cornstarch: Cornstarch is key to absorbing any extra moisture that is released during the cooking process, ensuring that your sweet potatoes get that perfect crispy edge.

• Smoked Paprika: I love the way that smoked paprika adds an extra layer of umami to these chips. If you don’t have smoked paprika, regular paprika will work as well.

• Garlic Powder: Garlic powder provides a bold, savory flavor to balance out the sweetness of the potatoes.

• Mustard Powder: I like the tanginess of mustard powder because it complements the earthy, natural flavors of the sweet potatoes. If mustard powder isn’t your thing, feel free to omit it.

• Kosher Salt & Black Pepper: Salt and pepper will help to embolden the rest of the flavors in these chips. Adjust both salt and pepper to taste.

• Green Onions: I love the bite that green onions give to this chip dip. You can substitute these for garlic or chives as well if that’s your preference.

• Sour Cream: Sour cream is the best creamy, tangy base for your chip dip. I prefer a full-fat sour cream to get the maximum amount of flavor in my dip.

STEP-BY-STEP INSTRUCTIONS

Preheat your oven to 350º. Next, place two wire cooling racks on top of two large baking sheets. This will allow the chips to evenly crisp up on both sides while cooking. In a large bowl, toss sweet potatoes in neutral oil until completely coated.

In a small bowl, whisk together the seasoning spices and cornstarch. Make sure that the cornstarch has no lumps! Add the oil-coated sweet potatoes to the bowl and toss to evenly coat the potato slices in the spice mix.

Place the sweet potato slices in an even layer across both wire racks. Make sure they’re not overlapping so that they can evenly crisp! Bake for 25-35 minutes. The sweet potatoes should look dry and slightly crispy, but they will continue to crisp up as they cool.

To make the dip, fold the sliced green onions into the sour cream. If you would like, season with salt and other spices of your choice.

Ingredients

2 medium sweet potatoes, thinly sliced

1 Tbsp. vegetable oil

1 Tbsp. cornstarch

1 Tbsp. chili powder

2 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. mustard powder

2 tsp. kosher salt

1/2 tsp. Freshly ground pepper

2 green onions, finely sliced

2/3 cup sour cream

Directions

• Step 1 - Preheat oven to 350°. Place two wire racks on two large rimmed baking sheets. Toss sweet potatoes in oil until evenly coated.

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  Step 2 - In a separate large bowl, whisk together spices and cornstarch. Add sweet potatoes and toss until evenly coated in spice mixture.

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  Step 3 - Place sweet potatoes on wire racks in a single layer. Bake for 25 to 35 minutes, until sweet potatoes look crispy and dry to touch. (They'll continue to crisp as they cool.)

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  Step 4 - While the sweet potatoes cool, make dip: Fold green onions into sour cream and serve with sweet potato chips.