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Sweet Potato Chips with Cranberry Aïoli

Jessica Walker
Updated Jan 22, 2015
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A delicious side to your post-Thanksgiving turkey sandwiches, our sweet potato chips are baked to perfection and seasoned with sea salt and pepper. Serve with our cranberry aioli dip made with canned cranberry sauce, mayo, Dijon mustard and orange juice.

Sweet Potato Chips with Cranberry Aïoli

  • Prep Time 15 min
  • Total 55 min
  • Servings 50
  • Ingredients 7
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Ingredients

Chips

  • 2 large dark-orange sweet potatoes, peeled, cut into thin slices
  • 1/4 cup olive oil
  • Coarse sea salt and pepper to taste

Aïoli

  • 1/2 cup cranberry sauce (from 8- or 14-oz can)
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon orange juice

Instructions

  • Step 
    1
    Heat oven to 350°F. Line 2 (15x10x1-inch) pans with foil
  • Step 
    2
    In large bowl, toss sweet potatoes and oil. In pans, arrange sweet potatoes in single layer. Sprinkle with salt and pepper.
  • Step 
    3
    Bake about 40 minutes, turning once, or until as crisp as desired.
  • Step 
    4
    In small bowl, mix aioli ingredients. Refrigerate until serving time. Serve chips with aioli for dipping.

Nutrition

Nutrition Facts are not available for this recipe

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