SWEET POTATO CHIPS AND CUCUMBER DIP

Sweet Potato Chips and Cucumber Dip image

Simple seasoned salt fabulously flavors crisp sweet potato chips. The creamy cucumber sauce is a nice accompaniment. -Melinda Winner, Joffre, Pennsylvania

Provided by Taste of Home

Time 20m

Yield 10 cups chips (2 cups dip).

Number Of Ingredients 10

Ingredients

2 cups 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

Steps:

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., Cut sweet potatoes into 1/16-in.-thick slices. Place in a large bowl; cover with cold water. Soak for 30 minutes., 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., Immediately sprinkle with seasoned salt; serve with dip. Store leftover chips in airtight containers.

Nutrition Facts : Calories 184 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 371mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.