This post is a part of Sprig & Vine’s #100daysofSummer program: your warm weather guide to eat well, drink up, cool down, and chill out. Expect easy breezy recipes, hydration 101, wellness tips, and healthy living ideas all summer long.
Chips and dip are the ultimate snacking combo.
Whether you’re scooping up salsa or guacamole with tortilla chips, hummus with pita chips, or just regular old ranch with potato chips, chips and dip are a classic that is impossible to go wrong with.
There’s no doubt that crispy chips with a creamy rich dip is an easy crowd favourite, but crunchy goodness usually comes at the price of being deep fried, most often from a bag, and full of sodium. Step in: sweet potato chips with green goddess dip. I LOVE Belgian sweet potato fries, and that’s where the inspiration for this healthier version came from; the green goddess dip pictured here is an elevated, modern take on the retro salad dressing. All in all, this recipe takes your vintage favourites and revamps them to fit right into 2018.
Roasting thinly sliced vegetables is a great way of making healthier chips or crisps, and it also minimises the time you’ll spend actively “cooking” over a stove – making it a win win situation for the summer. In this recipe, we toss the sweet potato rounds lightly with olive oil and season and bake them to perfection until crispy and golden.
The green goddess dip couldn’t be simpler to make – you literally just throw everything into a blender (you don’t even need to chop the herbs), and that’s it. The traditional recipe calls for mayo, but my version has tangy Greek yogurt instead. I also used avocado because it goes so well with the dip AND the sweet potatoes! A squeeze of lime makes everything zingy and yum. The dip can double up as salad dressing, work as a sauce for tacos and burrito bowls, or even be used to dunk crudités and crackers.
This is a great snack, making an excellent appetiser for a summer party, brunch, or picnic. Pop a few bottles of beer, make a margarita, or just pour yourself a glass of fresh lemonade and get snacking.
- 4 sweet potatoes
- 3 tablespoons olive oil
- A pinch of smoked paprika
- Salt and pepper, to taste
- 1 cup coriander
- 1 cup parsley
- 3-4 stalks green onions (only the green parts)
- 1 small avocado
- ⅓ cup Greek yogurt
- Juice of 1 lime
- Salt and pepper, to taste
- Preheat the oven to 200°C.
- 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!
Did you make this recipe?
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