Chili Lime Sweet Potato Chips Recipe
Prep Time:
30 minutes
Cook Time:
28 minutes
Servings:
6 Servings
Ingredients
  • 2 limes, zest and juice divided + extra zest for garnish
  • 2 small sweet potatoes
  • 1½ tablespoons avocado oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ½ teaspoon + pinch sea salt, divided
  • ½ cup mayonnaise
  • 1 clove garlic, finely grated or mashed
  • ½ teaspoon maple syrup
Directions
  1. Line 2 large baking sheets with parchment paper.
  2. Zest the limes.
  3. Cut off the ends and narrow tips of the sweet potatoes so you have a larger chip size.
  4. Slice the sweet potatoes very thinly (⅛ inch or thinner). Use a mandoline if you have one.
  5. Pat them dry with a paper towel to remove excess moisture.
  6. Put the slices in a large bowl with the oil and toss them well with your hands to coat the slices.
  7. Now add the zest of one lime, the smoked paprika, chili powder, cumin, garlic powder, and salt. Toss to coat evenly.
  8. Arrange the sweet potato slices in a single layer on the prepared sheets. If you run out of space on two baking sheets, repeat the process when the first two sheet pans of chips are done.
  9. Bake for 20 minutes, flip the chips, then bake another 8 minutes, checking often toward the end. Remove when golden and crisp
  10. While the chips are baking make the sauce by combining the mayonnaise, garlic, juice of ½ lime, remaining zest, maple syrup, and salt. Refrigerate until ready to use.
  11. When the chips are done, cool on the sheet pan for 15 minutes.
  12. Squeeze lime juice over the chips and sprinkle with lime zest and salt if desired.
  13. Serve with sauce.