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Spicy Sweet Potato Chips & Cilantro Dip

This cool, creamy dip is a perfect partner for the spicy sweet potato chips. They're made for each other! —Elizabeth Godecke, Chicago, Illinois
  • Total Time
    Prep: 20 min. Bake: 25 min./batch
  • Makes
    12 servings (1.500 cups dip)


  • 2 to 3 large sweet potatoes (1-3/4 pounds), peeled and cut into 1/8-inch slices
  • 2 tablespoons canola oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon taco seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • DIP:
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 ounces cream cheese, softened
  • 4-1/2 teaspoons minced fresh cilantro
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon pepper


  • Preheat oven to 400°. Place sweet potatoes in a large bowl. In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat.
  • Arrange half the sweet potatoes in a single layer in 2 ungreased 15x10x1-in. baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining sweet potatoes.
  • In a small bowl, beat dip ingredients until blended. Serve with chips.
Nutrition Facts
1/2 cup chips with about 1 tablespoon dip: 285 calories, 16g fat (4g saturated fat), 8mg cholesterol, 217mg sodium, 33g carbohydrate (14g sugars, 4g fiber), 3g protein.

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Average Rating:
  • GeeRea
    Feb 22, 2015

    To get them crisp but not burned, I used tongs and pulled the slices from the pans as they became crisp. Takes some watching! Love my V slicer!

  • contrarywife
    Jan 27, 2015

    These are really good. There's a fine line between soft and crisp, keep an eye on them, but either way they're delicious! Didn't make the dip so I can't vouch for it. I used a slicer to get slices of uniform thickness.

  • Captmuffin
    Jan 5, 2015

    Loved them and now I have a great slicer from Christmas so I can get uniform sizes.

  • justmbeth
    May 18, 2014

    Really good. Had a bit of dip leftover that I used with some fish. As others have said, just watch the thickness and monitor closely while cooking.

  • MaryThompson
    Feb 9, 2014

    Good flavor -family loved them, but as others said, some soggy & some kinda burnt. Need to get just the right thickness. Will try again...

  • fnstlug
    Nov 29, 2013

    The drizzle was too thick. I think it just made the chips burn too easily. Like another commenter's my chips were either burnt or still mushy. The dip was good.

  • parksville
    Feb 7, 2013

    These were really good, but didn't use the dip. Served them for dinner w/ barbecued pork chops, salad and veggies. They didn't crisp up and you really need to keep an eye on them as 25 minutes could be a bit long or they'll start to burn. Will keep making them as they are easy, tasty and quick.

  • lilacfan
    Feb 1, 2013

    No comment left

  • best of home cooks
    Oct 7, 2012

    No comment left

  • nfdill
    Jun 11, 2012

    Sooooo addicting!