Best Spiced Sweet Potato Chips Recipes

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HEALTHY SWEET POTATO DIP WITH SPICED PITA CHIPS



Healthy Sweet Potato Dip with Spiced Pita Chips image

Here's a vibrantly colored and creamy dip that's a great alternative to hummus. We included instructions for making homemade pita chips but you can skip that part and use store-bought instead.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings (2 cups dip)

Number Of Ingredients 12

2 medium sweet potatoes (about 1 1/4 pounds total)
3 whole-wheat pitas, split
2 tablespoons extra-virgin olive oil
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
2/3 cup plain low-fat Greek yogurt
1 tablespoon light brown sugar
1 teaspoon fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/8 cayenne pepper
1 tablespoon chopped fresh chives

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.
  • Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
  • Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
  • Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.

SPICED SWEET POTATO CHIPS



SPICED SWEET POTATO CHIPS image

Categories     Potato     Bake     Vegan

Yield 2 servings

Number Of Ingredients 5

1 Sweet potato, peeled, about 12 oz
1/2 tsp ground cumin
1/4 tsp sugar
1/4 tsp chili powder
1/4 tsp salt

Steps:

  • 1. Preheat Oven to 375˚F 2. With a V slicer or Mandolin, cut to potato into very thin slices. Spray 2 baking sheets with cooking spray. Arrange the potato slies on the baking sheets in a single layer. Coat the slices lightly with cooking spray. Bake for 7 minutes, or until barely starting to brown. Turn potato slices over and return to oven. Bake until lightly brown, about 7 minutes to 10 minutes. Transfer to a bowl and repeat with remaining potato slices, if necessary. 3. Meanwhile, in a small bowl, combine the cumin, sugar, chili powder, and salt. Pour over the chips and toss well before serving

SPICED TROUT WITH SWEET POTATO CHIPS



Spiced trout with sweet potato chips image

Spice up your fish with just five ingredients, for a nutritious and speedy evening meal

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 6

2 sweet potatoes , skin on, cut into wedges
3 tbsp plain flour
1 tbsp Creole seasoning (we used Bart)
2 trout fillets, skin on (about 140g each)
200g baby spinach leaves
PLUS 2 tbsp rapeseed or vegetable oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the potatoes with 1 tbsp oil, salt and pepper. Roast for 25-30 mins, turning once or twice, until tender and crisp.
  • Just before the chips are done, mix the flour, some salt, pepper and the Creole seasoning together on a plate. Dip the trout in the mix to evenly coat. Heat 2 tsp oil in a non-stick frying pan. When hot, carefully place the fish, skin-side down, in the pan. Fry for 3 mins, then flip and cook for 1-2 mins more or until cooked through.
  • Meanwhile, heat the remaining oil in a large pan. Add the spinach, cook until just wilted, then serve with the fish and hot chips.

Nutrition Facts : Calories 523 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 0.69 milligram of sodium

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