What’s better than tortilla chips and guacamole? Sweet Potato Chips with Cilantro Avocado Dip!
Remember this Cilantro Avocado Spread from my Cilantro Cakes? You’d be happy to hear that it has many other uses! I like using it as a dip for chips, especially homemade sweet potato chips!
I use a dehydrator for these chips, but, if you don’t have one, you could also bake them in your oven at 200 degrees F for 45-60 minutes on each side. I prefer dehydrating them because there’s not a risk of burning them and you can forget about them for 8 hours while you’re doing your own thing! If you don’t have a dehydrator, you should definitely get one ASAP! The possibilities of dehydrated deliciousness are endless! Spicy Mango Jalapeño Nut Bars, Chipotle Lime Jerky….you don’t want to miss out on any of it!
Let’s get back to this delicious combo. Seriously though, I don’t know what it is but this dip is meant for sweet potatoes! It’s creamy, tangy with lime, packed with cilantro and has a subtle coconut taste due to the coconut milk. It’s basically the upgraded version of guacamole.
Don’t believe me? Try it for yourself! Just don’t forget to share your results with me! Drop a comment below, rate the recipe and tag @bunnysbite or #bunnysbite on your photos!
Enjoy!
Sweet Potato Chips with Cilantro Avocado Dip (V/GF)
Ingredients
Sweet Potato Chips
- 1 large sweet potato
- 2 tsp olive oil or melted coconut oil
- Sea salt to taste
- Optional spices: cinnamon, garlic powder, paprika, etc.
Cilantro Avocado Dip
- 1 ripe medium-large avocado
- 1/2 cup coconut milk or cream
- 1/4 (packed) cup cilantro
- Juice from half a lime
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 2 garlic cloves peeled
Instructions
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With a mandoline slicer, thinly slice the sweet potato. Place sweet potato slices and toss with oil, salt and optional seasoning.
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Set slices in a single layer on a dehydrator sheet and dehydrate at 125° for 8-12 hours or until crisp. Check after 8 hours for your ideal crispiness.
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In the meantime, make the avocado dip by placing all of the ingredients together in a food processor and process until smooth and creamy. Refrigerate until ready for use.
Recipe Notes
The chips are best eaten right away but they can be stored in an airtight container for a few days.
Need more snacks in your life? Check out my 5 flavors of popcorn, Watermelon Cantaloupe Salsa and my Mango Coconut Chia Pudding!
