Why You’ll Love This Sweet Potato Chips with Spicy Avocado Dip

• It’s a textural dream. You get the satisfying crunch of the homemade chips paired with the unbelievably smooth and creamy avocado dip. That contrast is what makes each bite so addictive.
• You control everything. From the thickness of the chips to the level of spice in the dip, this is your creation. No hidden preservatives or excessive salt—just real, wholesome ingredients.
• It’s surprisingly versatile. These aren’t just for snacking! I love crumbling the chips over a salad for crunch, or using the dip as a spread for sandwiches and wraps. It’s a two-in-one recipe that keeps on giving.
• The colors are stunning. The vibrant orange of the chips against the pale green dip is honestly beautiful. It’s a snack that looks as good as it tastes, which is always a bonus when you’re serving guests.

Ingredients & Tools

• 2 medium sweet potatoes (about 500-600g total), scrubbed clean
• 1 tbsp olive oil or avocado oil
• ½ tsp fine sea salt, plus more to taste
• ¼ tsp smoked paprika (optional, for a hint of warmth)
• 2 large ripe avocados
• 1 lime, juiced (about 2 tbsp)
• 1 small garlic clove, minced
• 2 tbsp plain Greek yogurt or sour cream
• 1-2 tsp sriracha or your favorite hot sauce (adjust to your heat preference)
• 2 tbsp fresh cilantro, chopped
• Salt and black pepper to taste
• A splash of water if needed to thin the dip

Tools: A sharp knife or mandoline slicer, two large baking sheets, parchment paper, a medium mixing bowl, and a fork or immersion blender.

The trick to great chips is uniformly thin slices, so if you have a mandoline, this is its time to shine. And for the avocados, you want them to be perfectly ripe—yielding gently to a squeeze but not mushy. That’s the secret to a dip that’s luxuriously smooth without being watery.

Serves: 4 | Prep Time: 20 minutes | Cook Time: 20-25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Mandoline Magic. I can’t stress this enough: consistent thickness is key for even cooking. If you’re using a knife, take your time and aim for slices about 1/8-inch thick. A mandoline makes this task quick and foolproof—just watch your fingers!
• The Avocado Ripeness Test. A ripe avocado should feel like the flesh at the base of your thumb when you gently press the skin. If it’s rock hard, it’s not ready. If it feels squishy, it’s probably overripe. We’re looking for that sweet spot in between.
• Don’t Skip the Soak (Really!). Soaking the sweet potato slices in cold water for 10 minutes might seem like an extra step, but it washes away excess surface starch. This is what helps them get super crispy instead of chewy in the oven.
• Embrace the Spice Gradient. The dip’s heat level is totally customizable. Start with 1 teaspoon of hot sauce, blend, taste, and then add more. You can always add heat, but you can’t take it away!

How to Make Sweet Potato Chips with Spicy Avocado Dip

Serving Suggestions

Complementary Dishes

• Black Bean Burgers — The sweet and spicy notes of this snack are a fantastic sidekick to a hearty, savory veggie burger. It adds a fresh, light element to the meal.
• Grilled Chicken or Fish Tacos — Serve these chips and dip instead of traditional tortilla chips and salsa for a sweeter, creamier twist on taco night.
• A Simple Green Salad — Crumble the leftover chips over a basic salad with a lime vinaigrette for an instant crunch factor that’s far superior to store-bought croutons.

Drinks

• A Crisp Lager or Pale Ale — The cold, bubbly beer cuts through the richness of the avocado and complements the slight sweetness of the chips perfectly.
• Sparkling Water with Lime — For a non-alcoholic option, the effervescence is incredibly refreshing and helps cleanse the palate between bites, especially with the spicy dip.
• A Zesty Margarita — The citrus notes in a classic margarita are a dream pairing with the creamy, spicy avocado and the salty-sweet chips. It feels like a real celebration.

Something Sweet

• Dark Chocolate-Dipped Orange Slices — The dark chocolate echoes the deep notes of the roasted sweet potato, while the orange provides a bright, fresh finish that contrasts the spice.
• Mango Sorbet — The tropical sweetness of mango is a fantastic way to cool down your palate after the spicy dip, and it feels light and refreshing.
• Simple Shortbread Cookies — Sometimes, after a savory and spicy snack, you just want something simple, buttery, and sweet. A few pieces of shortbread are the perfect, gentle end.

Top Mistakes to Avoid

• Mistake: Slicing the potatoes too thick. This is the number one reason for chewy, not crispy, chips. If they’re too thick, they’ll steam and soften in the middle before the edges have a chance to crisp up.
• Mistake: Not drying the slices thoroughly. Any residual water on the surface will create steam in the oven, which is the enemy of crispiness. Pat, pat, pat them dry until no moisture remains.
• Mistake: Overcrowding the baking sheet. I’ve messed this up before too, trying to fit it all on one tray. If the slices are touching, they’ll steam each other. Use two sheets—it’s worth the extra washing up!
• Mistake: Adding the dip to warm chips. If you pile the cool dip onto chips that are still warm, the condensation will make the chips underneath soggy almost instantly. Let everything come to room temperature separately.

Expert Tips

• Tip: Season in layers. Add a little salt to the slices before baking, and then another light sprinkle when they come out of the oven. This builds a more complex, well-distributed salty flavor that really sticks.
• Tip: Keep an eye on the oven hot spots. Ovens have hotter and cooler areas. Rotate your baking sheets halfway through baking to ensure every chip gets an equal chance to crisp up to a perfect golden brown.
• Tip: Add texture to the dip. If you like a little chunkiness, reserve a few tablespoons of the finely diced avocado and cilantro and stir them in at the end after you’ve blended the main mixture smooth.
• Tip: Make the dip ahead, but… You can make the dip a few hours in advance. Press a piece of plastic wrap directly onto the surface of the dip to prevent it from oxidizing and turning brown. It will stay vibrantly green until you’re ready to serve.

FAQs

Can I make these chips in an air fryer?
Absolutely! An air fryer is a fantastic tool for this. The process is very similar: slice, soak, and dry the potatoes. Toss them with oil and seasoning, then cook in a single layer in your air fryer basket at 190°C (375°F) for about 10-15 minutes, shaking the basket halfway through. They might cook even faster, so keep a close watch after the 8-minute mark. The circulating hot air gives them a wonderfully even crisp.

My chips are chewy, not crispy. What happened?
This is almost always due to one of three things: the slices were too thick, they weren’t dried well enough before oiling, or the baking sheet was overcrowded. Don’t worry, it’s a common learning curve! Next time, focus on getting those slices paper-thin and perfectly dry, and spread them out with plenty of breathing room. You’ll get there.

How long do the chips stay crispy?
Honestly, they are best eaten the same day. If you have leftovers, store them in a paper bag (which helps absorb any moisture) or a loosely covered container at room temperature. They might soften a bit overnight, but you can often re-crisp them in a 180°C (350°F) oven for 3-5 minutes.

Can I use a different type of potato?
You can! Regular russet or Yukon Gold potatoes work great for a more classic chip. The method is exactly the same. Just note that sweet potatoes have a different sugar content, so cooking times might vary slightly. Keep an eye on them and trust the color.

The dip turned brown overnight. Is it still safe to eat?
Yes, it’s just oxidation (the avocado reacting with air), and it’s perfectly safe. The flavor might be a tiny bit less vibrant. To prevent this, the key is to limit air exposure. As mentioned, pressing plastic wrap directly on the surface is the best defense. A little extra lime juice also helps slow down the browning process.