Slice the sweet potatoes into thin-ish rounds. Toss with olive oil, and season with smoked paprika, salt, and pepper, ensuring they are evenly coated. Spread them out on a baking tray and roast for 15-20 minutes or until the edges are browned and the chips are crispy. Flip the chips a few times in between to allow for even browning.
To make the dip, remove the stems from the coriander and parsley. Add it to a blender or food processor along with the green onions, avocado, Greek yogurt, lime juice, salt, and pepper. Blend until it forms a smooth dip. Taste and adjust seasoning.
Serve warm or room temperature sweet potato chips with the green goddess dip!
Recipe by Sprig & Vine at http://sprigandvine.in/sweet-potato-chips-green-goddess-dip/