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Sweet Potato Chips with Cilantro Avocado Dip (V/GF)

Course Side Dish, Snack
Cuisine American
Author Bunny

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

  1. With a mandoline slicer, thinly slice the sweet potato. Place sweet potato slices and toss with oil, salt and optional seasoning.

  2. 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. 

  3. 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.