Sweet Potato Chips and Cucumber Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Simple seasoned salt fabulously flavors crisp sweet potato chips. The creamy cucumber sauce is a nice accompaniment.Melinda Winner, Joffre, Pennsylvania Ingredients:
2 cups (16 ounces) sour cream or plain yogurt |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1/8 teaspoon garlic powder |
1/8 teaspoon dill weed |
1/8 teaspoon pepper |
1 large cucumber |
3 large sweet potatoes |
oil for deep-fat frying |
2 teaspoons seasoned salt |
Directions:
1. In a small bowl, combine the first six ingredients. Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed; add chopped and pureed cucumber to sour cream mixture. Refrigerate for at least 1 hour.
2. Cut sweet potatoes into 1/16-in.-thick slices. Place in a large bowl; cover with cold water. Soak for 30 minutes.
3. Drain; pat dry with paper towels. In an electric skillet or deep fryer, heat oil to 375°. Fry potatoes in batches for 2-3 minutes or until golden brown, stirring frequently. Remove with a slotted spoon; drain on paper towels.
4. Immediately sprinkle with seasoned salt; serve with dip. Store leftover chips in airtight containers. Yield: 10 cups chips (2 cups dip).
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