Skip to content

Sweet Potato Crisps with Smokey Lime Dip

Recipe

Quick snack recipe for sweet potato crisps and a delicious smoky lime dip.

Serves: 4 people   |   Prep time: 25 minutes   |   Cooking time: 10 minutes

Spanish   |   Snacks   |   Gluten Free   |   Dairy Free   |   Vegetarian   |   Vegan

  

Ingredients

  • 500g Sweet Potato
  • 50ml Olive Oil
  • 150g Chickpeas
  • 90ml Soya or Almond Milk, at room temperature
  • 30ml Sunflower Oil
  • 1 clove Crushed Garlic
  • 1 ½ tsp Smoked Paprika
  • ½ Lime, squeezed
  • Salt to taste

  

Method

  1. Pre-heat the oven to 200°C/Gas Mark 6.
  2. Wipe the potatoes and dry well, then slice thinly, preferably with a mandolin cutter.
  3. In a large bowl, mix the slices with 50ml olive oil.
  4. Bake them in a single layer on baking trays in the oven for about 10 minutes until crisp.  Be careful as they can easily burn.  Allow to cool.
  5. In a bowl blend the chickpeas until they form a thick paste.
  6. Put the almond milk and lime juice in a separate bowl.  Blend slowly with a hand blender, adding the sunflower oil until it thickens and emulsifies, which takes about 1-2 minutes.
  7. Add the chickpea paste to the almond milk mix, along with the paprika, crushed garlic and salt.
  8. Blend again for a few seconds until thoroughly mixed.
  9. Refrigerate for 15 minutes and serve alongside the crisps.