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Chili Lime Sweet Potato Chips with Garlic Lime Mayonnaise Sauce Recipe

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4.3 from 11 reviews

Crispy, tangy Chili Lime Sweet Potato Chips baked to golden perfection and served with a zesty lime-infused garlic mayo dip. These chips offer a flavorful twist with smoky paprika and chili spices, perfect for a healthy snack or party appetizer.

Ingredients

Chips

  • 2 limes, zest and juice divided + extra zest for garnish
  • 2 small sweet potatoes
  • 1½ tablespoons avocado oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ½ teaspoon + pinch sea salt, divided

Dip

  • ½ cup mayonnaise
  • 1 clove garlic, finely grated or mashed
  • ½ teaspoon maple syrup

Instructions

  1. Prepare baking sheets. Line 2 large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Zest the limes. Use a zester or fine grater to zest both limes, reserving some zest for garnish later.
  3. Trim sweet potatoes. Cut off the ends and narrow tips of the sweet potatoes to create larger, uniform chip sizes for even baking.
  4. Slice sweet potatoes thinly. Slice the sweet potatoes very thinly, about ⅛ inch thick or thinner, using a mandoline slicer for best results.
  5. Dry slices. Pat the sweet potato slices dry with a paper towel to remove excess moisture and promote crispiness.
  6. Coat slices with oil. Place slices in a large bowl, add avocado oil, and toss thoroughly with your hands to evenly coat every slice.
  7. Add spices. Add lime zest from one lime, smoked paprika, chili powder, cumin, garlic powder, and ½ teaspoon sea salt to the bowl. Toss again to distribute the seasoning evenly over the slices.
  8. Arrange on baking sheets. Spread the sweet potato slices in a single, even layer on the prepared baking sheets. Avoid overcrowding to ensure they crisp well.
  9. Bake chips. Bake at 375°F (190°C) for 20 minutes. Then flip each chip carefully and bake for an additional 8 minutes, watching closely near the end until chips are golden and crisp.
  10. Make the dipping sauce. While chips bake, mix mayonnaise, finely grated garlic, juice of half a lime, remaining lime zest, maple syrup, and a pinch of sea salt in a small bowl. Refrigerate until ready to serve.
  11. Cool chips. Once out of the oven, let the chips cool on the baking sheet for 15 minutes to firm up further.
  12. Finish chips. Squeeze fresh lime juice over the cooled chips and sprinkle with extra lime zest and a pinch of salt for enhanced flavor.
  13. Serve. Plate the sweet potato chips with the lime garlic mayo dip and enjoy immediately for the best texture and flavor.

Notes

  • Use a mandoline slicer for uniformly thin slices to ensure even baking and crisping.
  • Patting the slices dry before oiling helps remove moisture that can prevent crispiness.
  • If baking in batches, keep baked chips warm in a low oven while preparing the next batch.
  • Adjust chili powder amount to taste for milder or spicier chips.
  • Store leftover chips in an airtight container for up to 2 days; re-crisp them briefly in the oven before serving.
  • The lime garlic mayo dip can be made ahead and kept refrigerated for up to 2 days.

Find it online: https://recipefeastful.com/chili-lime-sweet-potato-chips-with-garlic-lime-mayonnaise-sauce-recipe/